First turnovers, now pufflets. These desserts appear in the cookie section of the book, but they are pretty much turnovers by another name, a very soft, flaky, deeply sticky dough. The chilled product seemed more like a very thick cake batter than a full on pie dough, but I underchilled it a bit, so perhaps the fact that it wasn't that easy to work with was my fault. The final product was turnover-like in feeling, but actually better than the flaky turnovers (at least this time--such temperamental doughs probably take a while to sort out to the point where they're consistent).
For the filling, I used gooseberry jam that I bought out of curiosity. Deeply ingrained associations ensured that most of the people who ate them referred to them as 'apple' turnovers regardless.