The rule of thumb in centuries past is that when a printed record is first found, the recipe could be generations older.Īdd to that a challenge: Turnovers were often called apple pies, apple being the most popular and widely available fruit filling.īy the end of the century, turnovers were being wrapped in puff pastry, and were called puffs in the U.S.īy 1874, Cassell’s Dictonary of Cookery, published in London, calls them fruit pasties or turnovers. We don’t have a date for the first turnovers, but a printed recipe for “Apple Pasties to Fry” appears in England in 1753.In England, printed recipes start to appear around 1750.īut given the paucity of printed cookbooks (and the literacy level of the general public), they may have been popular for centuries. In ancient Greece, baking first became a profession. While the Egyptians were the first great bread bakers, the Greeks upped the game to cakes and sweet doughs. The concept of fruit-filled pastry and portable pies is thousands of years old. They are usually baked, but may be fried. Savory turnovers generally contain meat and/or vegetables and can be made with any sort of dough, though a kneaded yeast dough seems to be the most common in Western cuisines.Pastry choices range from classic European puff paste to Mediterranean phyllo/filo to American short crust. Sweet turnovers commonly have a fruit filling, but custard or sweetened cheese can be used.Think globally, from calzones to dosas to empanadas to spanakopita. Savory varieties are often used as a portable meal, as Americans grab a sandwich. They can be cut with cookie cutters into circles and hearts for special occasions, although since no crust is “turned over,” they’re an exception to the rule. While triangle shapes are most often made, turnovers can be folded into half moons, rectangles or squares. Turnovers can be sweet or savory and are often a grab-and-go portable meal, similar to a sandwich, an empanada or a pastie. Why not turn your favorite pie-blueberry, rhubarb, whatever-into individual turnovers?Ī turnover is a portable pie, made by placing a filling on a piece of dough, folding the dough over, and sealing it. We always add peach turnovers to our assortment of apple and cherry. In fact, you can use any fruit, fresh or frozen. Or, you can bake a batch or two of homemade turnovers with the recipe below from Good Eggs. You can head to the nearest grocer’s freezer case and pick up some trusty Pepperidge Farm turnovers. To serve, cut the turnover into wedges and serve warm with a dollop of cheese, yogurt or ice cream.There are two turnover holidays in the U.S.: National Apple Turnover Day on July 5th and National Cherry Turnover Day on August 28th. Carefully run a metal spatula under the turnover to loosen and transfer to a wire rack to cool slightly. This will give the turnover a browned crust. Turn the oven to broil, and cook until the sugar is caramelized, watching it closely so it doesn't burn. Sprinkle the turnover with the confectioners' sugar. Brush the top with the egg wash.īake the turnover until the crust is puffed and golden and the juices are bubbling through the slits in the crust, about 25 minutes. Using a small knife, cut two 1/2-inch-long slits in the top of the crust. Press the edges to seal and enclose the filling completely, then press with the back of a fork to make a tight seal. Fold the pastry over the filling to form a triangle. Brush the edges of the pastry lightly with some of the egg wash. Beat the eggs with 1 teaspoon water for the egg wash. Spoon the apple filling over half the pastry, leaving a border around the edge. Transfer to a large baking sheet lined with parchment paper. Preheat the oven to 400 degrees F (200 degrees C).įor the turnover: Roll out the puff pastry to 10 by 10-inch square with a 1/8-inch (3mm) thickness on a lightly floured surface. Transfer to a bowl and let cool, then keep in the refrigerator. Add the brown sugar, cinnamon and apples and cook until the apples are caramelized and have started to soften, 10 to 15 minutes. For the apple filling: Melt the butter in a saucepan over medium heat.
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