Even though its not usually the case, you can buy puff pastry sheets (Pepperidge Farm) and cut into 4 squares each. Then add apple pieces or a small amount of chilled apple pie filling. Fold as a triangle and, wipe the seal edges with water, and use a fork to seal. The pastry should still be cold, but not stiff frozen. Then, once filled return to the freezer to firm up, then wrap. Another option, Phillo dough. These are paper thin layers and are easy to use, you spread a little melted butter between about 10-15 layers. For a flakier pastry, sprinkle a little bread crumbs every 2-3 layers. Then add the prepared filling, and start folding into turnovers, or lengthwise into a long strudle. I also made my own puff pastry and it was even better than store bought, but is very labor intensive. I rolled out a flower and water dough, coat it with a light coat of soften butter (NOT melted), and fold 1/3 once, then add more butter to the folded surface, fold again, ad butter, fold. Between foldings you also will roll it out to about 1/4 inch thick, repear the butter and folding. Then roll to a final dough shape. Refrigerate between every few folds so butter is not oozing out. Once chilled, you cna cut to any shape or size you like and use like regular puff pastry. For a 'pie dough' type crust for a turnover, add an egg to a pie dough as well as a little sugar, and roll out to the size you like.

Fritzgarden, Are you adding everything in the mixer all at one time? When making a pastry crust it's important that the flour & fats get combine just until their just slightly smaller than pea size. During the baking process it's those fat pockets that create the flaky crusts. After I measure out the fats, I place them in the freezer 10 minutes, then I take a cup of water to which I've added ice. When ready, I'll measure out the ice water. Mix together:the flour, salt,shortening & butter mix until the mixture resembles peas size. Slowly add the water, as soon as comes together remove from the mixer. Gather it together,then make your disk, place that in refrigerator, it's important that this pastry rest 30 to 60 minutes, it's also very important that the fats get cold once again, before rolling out to ensure a flaky crust.

Thanks for all your feedback but nothing sounds like what I remember. Let me re-state it.... I call it a bread because it was probably flour, salt, water and maybe a bit of fat. It was about 12" by 12" square. It was a package of maybe 6 of those squares. It was in plastic wrap and not refrigerated as I may have said earlier. To use it you would lightly sprinkle water on it and then spread something like cream cheese, turkey, cheese, cucumbers etc., anything yummie. Then roll it up like a log and refrigerate it overnight. In the morning cut it into 1" logs. As I think more about this I probably did this in the 80's not 1960's. Even if I can't buy it anymore I might be able to come up with a recipe and try it myself. Thanks so much for your ideas! Ginny

Luckily, we live relatively close to Apple Hill, and each year during the Apple Hill season (Opens Labor Day weekend, closes at Christmas) we drive up there and buy a bunch of just-picked apples (do you realize that the apples you buy in grocery stores have been in cold storage for at least a year?); and I also buy some pie dough balls. Nearly all of the apple ranches have them, because they all make and sell apple pies. Two of the ranches, Boa Vista and High Hill Ranch, make particularly good pies and pie dough. I don't even remember how much the dough balls cost -- somewhere between $3.50 and $5 for a bag of two dough balls, but it's worth it to me. Both ranches say the dough balls can be frozen for at least a year, so I always buy at least 6 bags, which gives me 12 potential pie crusts. I only make single-crust pies, so I then have enough dough balls to make several pies for Thanksgiving and several for Christmas; with enough left to makes pies to bring to office potlucks and other family gatherings.