A turnover pastry. The name itself conjures images of golden-brown, flaky goodness, filled with sweet or savory delights. But what exactly is a turnover pastry? More than just a filled pocket of dough, it’s a testament to culinary artistry, a harmonious blend of texture and flavor, and a versatile treat enjoyed around the world in countless variations.
The Anatomy of a Turnover Pastry
At its core, a turnover pastry is composed of two essential elements: the dough and the filling. The interplay between these components determines the final character of the pastry, dictating its texture, taste, and overall appeal. Let’s explore each aspect in detail.
The Dough: Flakiness and Foundation
The defining characteristic of a great turnover is undoubtedly its flaky crust. This isn’t just any dough; it’s typically a type of pastry called puff pastry, or a similar flaky pastry dough, meticulously crafted to achieve those desirable layers.
Puff Pastry: A Masterclass in Lamination
Puff pastry is created through a process known as lamination. This involves repeatedly folding butter into the dough, creating thin, alternating layers of butter and dough. As the pastry bakes, the water in the butter turns to steam, causing these layers to separate and rise, resulting in that characteristic flaky texture. The more layers, the flakier the pastry. It’s a labor-intensive process, often involving multiple rounds of rolling, folding, and chilling, but the results are well worth the effort.
Alternatives to Puff Pastry
While puff pastry reigns supreme, other types of dough can also be used for turnovers. Shortcrust pastry, while less flaky than puff pastry, offers a more crumbly and tender texture. This is a good choice when a sturdier pastry is needed, such as for turnovers with heavier or wetter fillings. Even phyllo dough, with its paper-thin layers, can be used to create a delicate and crispy turnover, though it requires careful handling and generous brushing with butter or oil.
The Filling: A World of Possibilities
The filling is where the turnover truly comes to life. The possibilities are virtually endless, spanning the sweet and savory spectrum and reflecting diverse culinary traditions.
Sweet Sensations: From Fruit to Chocolate
Sweet turnovers are a popular choice, often featuring fruit fillings like apples, cherries, blueberries, or peaches. These fillings can be as simple as chopped fruit tossed with sugar and spices, or more elaborate concoctions involving jams, preserves, or custards. The key is to choose fruits that hold their shape well during baking and don’t release too much moisture, which can make the pastry soggy. Chocolate, cream cheese, and other sweet fillings are also popular choices, offering a decadent and satisfying treat.
Savory Delights: From Meat to Vegetables
Savory turnovers offer a hearty and flavorful alternative. Common fillings include meat, such as beef, pork, chicken, or sausage, often combined with vegetables, herbs, and spices. Cheese is another popular addition, adding richness and depth of flavor. Vegetable-based fillings can be equally delicious, featuring ingredients like spinach, mushrooms, onions, and peppers. The possibilities are limited only by your imagination and taste preferences.
Turnovers Around the World: A Global Pastry
The turnover pastry, in its various forms, is a beloved treat enjoyed in cultures around the globe. Each region puts its own unique spin on this versatile pastry, reflecting local ingredients, culinary traditions, and flavor preferences.
Empanadas: A Latin American Staple
Perhaps one of the most well-known variations is the empanada, a staple in Latin American cuisine. Empanadas are typically made with a savory filling, such as ground beef, chicken, cheese, or vegetables, encased in a dough that can be baked or fried. The dough varies from region to region, ranging from flaky puff pastry to a more rustic cornmeal-based dough.
Samosas: An Indian Delight
Samosas are triangular pastries filled with spiced potatoes, peas, lentils, or meat. They are typically deep-fried to a golden-brown crisp and served with chutneys or sauces. While their shape is different than a typical turnover, the concept of a filled pastry pocket is the same.
Pirozhki: An Eastern European Tradition
Pirozhki are small baked or fried buns filled with a variety of ingredients, including meat, vegetables, cheese, or sweet fillings like fruit or jam. These are common in Eastern European cuisines.
British Pasties: The Cornish Classic
Originating in Cornwall, England, the Cornish pasty is a hearty turnover filled with beef, potatoes, swedes (rutabaga), and onions. Traditionally, it was a convenient and portable meal for miners.
Making Your Own Turnover Pastries: A Step-by-Step Guide
While store-bought puff pastry is a convenient option, making your own turnover pastries from scratch is a rewarding experience. Here’s a simplified guide to get you started:
- Prepare the Dough: If using puff pastry, either make it from scratch (a more involved process) or thaw store-bought puff pastry according to package directions. If using another type of dough, prepare it according to your recipe.
- Prepare the Filling: Choose your desired filling, whether sweet or savory, and prepare it according to your recipe. Ensure that the filling is not too wet, as this can make the pastry soggy.
- Assemble the Turnovers: Roll out the dough to your desired thickness. Cut out circles or squares of dough. Place a spoonful of filling in the center of each dough piece.
- Seal the Edges: Fold the dough over the filling to form a half-moon or triangle shape. Crimp the edges with a fork to seal them tightly. You can also brush the edges with egg wash before folding to help them adhere.
- Bake the Turnovers: Preheat your oven to the recommended temperature for your chosen dough. Place the turnovers on a baking sheet lined with parchment paper. Brush the tops with egg wash for a golden-brown finish.
- Bake until Golden Brown: Bake the turnovers until they are golden brown and the filling is heated through. The baking time will vary depending on the size of the turnovers and the type of dough used.
- Cool and Enjoy: Let the turnovers cool slightly before serving. They are best enjoyed warm.
Tips for Turnover Perfection
Creating the perfect turnover pastry requires attention to detail and a few key techniques. Here are some tips to help you achieve culinary success:
- Keep the Dough Cold: This is crucial for achieving flaky layers, especially when working with puff pastry. Chill the dough frequently during the rolling and folding process.
- Don’t Overfill: Overfilling the turnovers can cause them to burst during baking. Use a moderate amount of filling and ensure that the edges are properly sealed.
- Vent the Turnovers: Cut a small slit or poke a few holes in the top of each turnover to allow steam to escape during baking. This will prevent the pastry from becoming soggy.
- Use Egg Wash: Brushing the turnovers with egg wash before baking gives them a beautiful golden-brown color and a glossy finish.
- Experiment with Fillings: Don’t be afraid to get creative with your fillings. Try different combinations of fruits, vegetables, meats, cheeses, and spices to find your favorite flavor profiles.
- Seal Thoroughly: To prevent leakage during baking, make sure to seal the edges of your turnovers tightly. A fork can be used to crimp the edges, creating a decorative and secure seal.
- Baking Temperature: Bake at a high enough temperature to ensure that the pastry puffs up and becomes golden brown. However, be careful not to burn the pastries.
Conclusion: The Enduring Appeal of the Turnover Pastry
The turnover pastry is more than just a simple filled pastry; it’s a culinary canvas, a testament to the art of baking, and a versatile treat enjoyed across cultures. Whether you prefer sweet or savory, flaky or crumbly, there’s a turnover out there to satisfy every palate. So, embrace the world of turnovers, experiment with different fillings and doughs, and discover the joy of creating your own perfect pastry pockets. From the humble empanada to the sophisticated puff pastry turnover, this beloved treat continues to delight and inspire bakers and eaters alike. Its enduring appeal lies in its simplicity, adaptability, and the sheer deliciousness of a perfectly baked, flavorful filling encased in a golden-brown, flaky crust. It is a testament to the idea that sometimes, the simplest things in life are truly the best.
What exactly defines a turnover pastry?
A turnover pastry is essentially a handheld pie made from a pastry dough, typically puff pastry, which is folded over a filling and baked until golden brown and flaky. The filling can range from sweet to savory, including fruits like apples, cherries, and berries, or savory mixtures containing meats, vegetables, and cheeses. The defining characteristic is the folding technique, creating a sealed pocket that encases the delicious filling.
What differentiates a turnover from other pastries is its self-contained nature and portable design. Unlike pies that require a dish, turnovers are baked directly on a sheet pan, making them easy to handle and transport. The individual portion size makes them perfect for a quick breakfast, snack, or dessert, offering a satisfying and convenient eating experience.
What kind of dough is typically used for turnovers?
The most common and arguably the best dough for turnovers is puff pastry. Puff pastry is a laminated dough, meaning it’s made up of many thin layers of dough separated by butter. During baking, the butter melts and releases steam, which causes the layers to separate and create a light, airy, and incredibly flaky texture. This flakiness is a hallmark of a well-made turnover.
While puff pastry is the traditional choice, other doughs can be used for turnovers. Shortcrust pastry, similar to what’s used for pies, can be employed for a more dense and crumbly texture. Additionally, phyllo dough, known for its extremely thin sheets, can create a layered turnover, though it will result in a crispier rather than flaky texture. Ultimately, the dough choice depends on the desired outcome.
What are some popular filling options for turnovers?
The filling possibilities for turnovers are practically limitless, ranging from classic sweet to exciting savory options. Fruit fillings are a perennial favorite, with apple, cherry, blueberry, and peach being popular choices. These sweet fillings are often enhanced with spices like cinnamon or nutmeg and a touch of sugar for added sweetness.
On the savory side, turnovers can be filled with combinations of meat, cheese, and vegetables. Ground beef, sausage, chicken, or ham can be paired with cheeses like cheddar, mozzarella, or feta, along with vegetables like spinach, mushrooms, or onions. These savory fillings provide a hearty and satisfying meal or snack.
How do you prevent the filling from leaking out during baking?
Preventing filling leakage is crucial for a successful turnover. The most important step is to ensure a tight seal along the edges of the folded dough. This can be achieved by brushing the edges with an egg wash (a mixture of egg and water) before folding and pressing firmly to seal. Using a fork to crimp the edges can further secure the seal and add a decorative touch.
Another tip is to avoid overfilling the turnover. Too much filling will strain the seal and likely cause leakage. It’s also helpful to lightly dust the filling with cornstarch or flour, which will help absorb excess moisture and prevent the filling from becoming too runny during baking. Finally, ensuring the oven temperature is correct is vital, as a too-low temperature can prolong baking time and increase the chance of leakage.
What makes puff pastry “puff” up so much?
The puffing action of puff pastry is a result of its unique laminated structure and the high water content of the butter used in its creation. Puff pastry is made by repeatedly folding butter into a dough, creating hundreds of alternating layers of dough and butter. These layers are crucial for the characteristic flaky texture.
During baking, the water in the butter turns to steam, which expands and separates the layers of dough. The gluten in the dough traps the steam, causing the pastry to rise dramatically. As the pastry bakes, the dough sets, creating the light, airy, and flaky texture that puff pastry is known for. A hot oven is essential for creating rapid steam generation and maximizing puff.
Can turnovers be made ahead of time?
Yes, turnovers can be prepared in advance, offering flexibility and convenience. The unbaked turnovers can be assembled and then frozen on a baking sheet until solid. Once frozen, they can be transferred to a freezer bag for longer storage. When ready to bake, simply bake them directly from frozen, adding a few extra minutes to the baking time.
Alternatively, the filling can be prepared ahead of time and stored separately. This is particularly helpful for complex savory fillings. The puff pastry can also be made or purchased ahead of time and stored in the refrigerator until ready to use. Assembling the turnovers closer to baking time ensures the best possible texture and prevents the dough from becoming soggy.
How can I tell when a turnover is perfectly baked?
A perfectly baked turnover will have a golden-brown color and a puffed-up appearance. The pastry should feel firm to the touch and sound hollow when tapped lightly. The edges should be nicely browned, indicating that the layers have fully separated and baked through.
If the turnovers are browning too quickly, you can tent them loosely with aluminum foil to prevent them from burning while allowing the inside to continue cooking. Inserting a toothpick into the center of the filling can also help determine doneness, especially for fruit fillings. The toothpick should come out clean or with just a few moist crumbs.