![]() I don't have a big sweet tooth and rarely keep powdered sugar on hand, so I made my own using one of my favorite granulated sweeteners: maple sugar. Since the puff pastry isn't sweet and there's much more of it than the fruit filling, adding a drizzle of slightly sweet & citrusy glaze on top gives them a punch of flavor in each bite that compliments the cherry pie filling beautifully without overwhelming it. So what's the next best thing? Homemade, of course!Īnd honestly.nine times out of 10 ( unless you're lucky and have a stellar made-from-scratch bakery near you), homemade is going to taste MUCH better anyway.īeyond the amazing filling (tooting my own horn here), what takes these turnovers over the top is the lemon glaze. And I'm trying to cut down on eating out ( although I love trying new foods & supporting local restaurants) because it's $$$ compared to meal planning at home. They're one of my favorite treats (along with scones) to pick up at bakeries, coffee shops, or bookstore cafes when I'm ordering a coffee, hot chocolate, or tea & sitting down to read a book or work on my laptop.īut my trips to said establishments are few & far between these days (I'm sure you can relate). Cheesecake, double chocolate banana muffins, flourless chocolate cake, peanut butter cookies, ice cream cookie sandwiches, and shortbread cookies are good examples.īaked goods like almond croissants, cream cheese danishes & fruit turnovers fall into this category because the filling is (hopefully) mildly sweet, but encased in a big, flaky, buttery pastry. Traditionally made from salted bread dough, baked in an oven and is stuffed with salami, ham or vegetables, mozzarella, ricotta and Parmesan or pecorino cheese, as well as an egg.Often when I'm craving dessert, it's something slightly sweet and with some fat and/or carbs mixed in to make it more decadent & satiating (instead of a straight sugar bomb). Īnother type of turnover, a calzone, originated in Naples in the 18th century. In the United Kingdom, turnovers are usually filled with cooked apples, but any fruit can be used, as described in Mrs Beeton's Book of Household Management. Specialty versions are also found, such as wild rabbit and leek. ![]() In Latin American cuisine savoury turnovers are called empanadas and can be baked or fried.Ĭommon turnover fillings include fruits such as apples, peaches and cherries, meats like chicken, beef and pork, vegetables such as potatoes, broccoli and onions, and savoury ingredients like cheese. a South Asian chicken patty, a Jamaican patty, a Haitian patty. Names Ī meat or vegetarian turnover may be called a "patty" in South Asian and Caribbean cuisine, e.g. ![]() Savoury turnovers with meat or poultry and identified as a turnover in the United States (for example, "Beef Turnover" or "Cheesy Chicken Turnover") have to meet a standard of identity or composition and should contain a certain amount of meat or poultry. Savoury turnovers are often sold as convenience foods in supermarkets. They are usually baked, but may be fried. ![]() It is common for sweet turnovers to have a fruit filling and be made with a puff pastry or shortcrust pastry dough and covered with icing savoury 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. Turnovers can be sweet or savoury and are often made as a sort of portable meal or dessert. A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, sealing it, and then baking it. ![]()
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