The sweet, flaky pastry known as a turnover has been a staple in many cuisines around the world for centuries. These delectable treats can be filled with a wide variety of ingredients, from sweet fruits and nuts to savory meats and cheeses. But have you ever stopped to think about how turnovers got their name? In this article, we’ll delve into the fascinating history behind the term “turnover” and explore the evolution of this beloved pastry.
Introduction to Turnovers
Turnovers are a type of pastry that consists of a filling placed inside a piece of dough, which is then folded over to enclose the filling. The dough is typically made from a mixture of flour, water, and fat, such as butter or lard, and is rolled out to a thin sheet before being filled and folded. The resulting pastry can be baked, fried, or cooked in a variety of ways, depending on the desired texture and flavor.
Early History of Turnovers
The concept of turnovers dates back to ancient times, when cooks would fill pastry dough with various ingredients and cook them over an open flame. The earliest known evidence of pastry-making comes from ancient Egypt, where archaeologists have discovered evidence of pastry production dating back to around 2000 BCE. The ancient Egyptians used a mixture of flour, water, and fat to create a pastry dough, which they filled with ingredients such as honey, nuts, and fruit.
As civilizations rose and fell, the concept of turnovers spread throughout the ancient world. The ancient Greeks and Romans, for example, were known to have made pastry-filled treats, often filled with ingredients such as meat, cheese, and herbs. The Roman cookbook “De Re Coquinaria,” written by Apicius, contains several recipes for pastry-filled dishes, including a recipe for a meat-filled turnover.
Medieval and Renaissance Periods
During the Middle Ages, turnovers became a staple in European cuisine, particularly in England and France. Cooks would fill pastry dough with ingredients such as meat, cheese, and vegetables, and cook them in a variety of ways, including baking and frying. The pastry dough was often made with lard or butter, which gave the turnovers a rich, flaky texture.
In the Renaissance period, turnovers became even more popular, with the introduction of new ingredients such as sugar and spices. Cooks began to experiment with different fillings, including sweet ingredients such as fruits and nuts, and savory ingredients such as meats and cheeses.
Origins of the Name “Turnover”
So, where did the name “turnover” come from? The term “turnover” is believed to have originated in the 16th century, when cooks would fill pastry dough with ingredients and then “turn over” the dough to enclose the filling. This process of folding the dough over the filling created a half-moon shape, with the filling tucked inside.
The term “turnover” was first used in print in the 16th century, in a cookbook called “The Forme of Cury,” written by the master chef of King Richard II. The book contains a recipe for a “turnover” filled with meat and vegetables, which is cooked in a pastry crust.
Evolution of the Name
Over time, the name “turnover” has evolved to encompass a wide variety of pastry-filled treats. In the United States, for example, turnovers are often filled with sweet ingredients such as apples and sugar, and are cooked in a flaky pastry crust. In the United Kingdom, turnovers are often savory, filled with ingredients such as meat and vegetables, and are cooked in a puff pastry crust.
Despite the variations in fillings and cooking methods, the name “turnover” has remained a constant, reflecting the basic process of folding the dough over the filling to create a half-moon shape.
Regional Variations
Turnovers are enjoyed in many different regions around the world, each with their own unique twist on the classic pastry. In Latin America, for example, turnovers are known as “empanadas,” and are filled with ingredients such as meat, cheese, and vegetables. In Asia, turnovers are often filled with sweet ingredients such as red bean paste and are cooked in a deep-fried pastry crust.
In Europe, turnovers are often savory, filled with ingredients such as ham and cheese, and are cooked in a puff pastry crust. In the United States, turnovers are often sweet, filled with ingredients such as apples and sugar, and are cooked in a flaky pastry crust.
Conclusion
In conclusion, the name “turnover” has a rich and fascinating history, reflecting the basic process of folding the dough over the filling to create a half-moon shape. From ancient Egypt to modern-day bakeries, turnovers have been a staple in many cuisines around the world, with a wide variety of fillings and cooking methods. Whether sweet or savory, turnovers are a delicious and convenient food that can be enjoyed at any time of day.
Key Takeaways:
- The term “turnover” originated in the 16th century, when cooks would fill pastry dough with ingredients and then “turn over” the dough to enclose the filling.
- Turnovers have a long and varied history, with evidence of pastry-making dating back to ancient Egypt.
- The name “turnover” has evolved to encompass a wide variety of pastry-filled treats, from sweet pastries to savory pies.
- Regional variations of turnovers can be found around the world, each with their own unique twist on the classic pastry.
Final Thoughts
As we conclude our journey through the history of turnovers, we hope that you have gained a new appreciation for this beloved pastry. Whether you enjoy sweet or savory fillings, there’s no denying the appeal of a well-made turnover. So next time you bite into a flaky, buttery pastry, remember the rich history behind the name “turnover,” and the many cooks who have contributed to its evolution over the centuries.
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For those interested in learning more about turnovers, we recommend exploring the following topics:
- The art of pastry-making and the different types of pastry dough
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What is the origin of the term “turnover” in baking?
The origin of the term “turnover” in baking is a topic of much debate among food historians. One theory suggests that the name “turnover” refers to the act of turning over the dough to create the filled pastry. This theory is supported by the fact that many early recipes for turnovers involved folding and turning the dough to enclose the filling. Another theory suggests that the name “turnover” comes from the idea of turning over the filling, rather than the dough itself. According to this theory, the filling is placed on one half of the dough, and then the other half is turned over to cover it.
Regardless of the exact origin of the term, it is clear that the name “turnover” has been associated with this type of pastry for centuries. The first written records of turnovers date back to the 16th century, and they were a popular dish among the working class in Europe. Over time, the recipe for turnovers has evolved, and they are now enjoyed in many different countries around the world. Despite the many variations, the basic concept of a turnover remains the same: a filling, such as meat or fruit, is enclosed in a piece of dough, and then the pastry is baked or fried until it is golden brown.
How did turnovers become a popular food item in the United States?
Turnovers became a popular food item in the United States in the 19th century, when many European immigrants brought their recipes and baking traditions with them to America. The pastry was particularly popular among the working class, who appreciated its simplicity and affordability. Street vendors and bakeries in urban areas began selling turnovers as a convenient and filling snack, and they quickly became a staple of American cuisine. The introduction of new ingredients, such as apples and cherries, also helped to popularize turnovers in the United States.
As the popularity of turnovers grew, so did the variety of fillings and ingredients used in their preparation. Today, turnovers can be found in bakeries and restaurants across the United States, and they are enjoyed in many different flavors and styles. Some popular types of turnovers include apple, cherry, and meat turnovers, as well as more unusual varieties, such as chocolate and Nutella. Regardless of the filling, the basic concept of a turnover remains the same, and its popularity endures as a testament to the enduring appeal of this simple, yet satisfying pastry.
What is the difference between a turnover and a pie?
The main difference between a turnover and a pie is the way in which the filling is enclosed. A pie typically consists of a filling that is placed in a pastry crust, which is then topped with another layer of pastry or a crust. In contrast, a turnover consists of a filling that is placed on one half of a piece of dough, which is then folded over to enclose the filling. This creates a half-moon shape, with the filling sealed inside the pastry. Another key difference between turnovers and pies is the size and portability of the pastry. Turnovers are often smaller and more portable than pies, making them a popular choice for snacks and lunches.
In terms of texture and flavor, turnovers and pies can be similar, as both can be made with a variety of fillings and pastry types. However, the folding and sealing of the dough in a turnover creates a crispy, flaky texture that is distinct from the texture of a pie. Additionally, the fact that turnovers are often baked or fried until they are golden brown gives them a crunchy, caramelized exterior that is not typically found in pies. Overall, while both turnovers and pies are delicious and popular pastries, they have some key differences in terms of their construction, size, and texture.
Can turnovers be savory or are they always sweet?
While many people associate turnovers with sweet fillings, such as apples or cherries, they can also be savory. In fact, savory turnovers are a popular choice in many parts of the world, particularly in Europe and the Middle East. Common savory fillings for turnovers include meats, such as beef or chicken, as well as vegetables, such as spinach or mushrooms. These fillings are often combined with herbs and spices to create a flavorful and satisfying pastry. Savory turnovers can be enjoyed as a snack or light meal, and they are a great option for those looking for a alternative to sweet pastries.
In addition to their flavor, savory turnovers also offer a number of advantages over sweet turnovers. For example, they are often lower in sugar and calories, making them a popular choice for health-conscious consumers. Savory turnovers can also be more versatile than sweet turnovers, as they can be served at any time of day, from breakfast to dinner. Some popular types of savory turnovers include spinach and feta turnovers, chicken and mushroom turnovers, and beef and onion turnovers. These pastries are a great option for those looking to mix things up and try something new.
How do you make a turnover from scratch?
Making a turnover from scratch is a relatively simple process that requires just a few ingredients, including flour, butter, and a filling of your choice. To start, you will need to make the pastry dough, which involves combining the flour and butter in a bowl and mixing until the dough comes together. The dough should then be rolled out to a thickness of about 1/8 inch, and cut into circles or rectangles, depending on the desired shape of your turnovers. Next, you will need to place a spoonful of your chosen filling in the center of each piece of dough, and then fold the dough over to enclose the filling.
Once the turnovers are assembled, they can be baked or fried until they are golden brown. To bake, simply place the turnovers on a baking sheet lined with parchment paper and bake in a preheated oven at 375°F for 20-25 minutes, or until golden brown. To fry, heat a few inches of oil in a deep frying pan over medium-high heat, and then carefully place the turnovers in the oil. Fry for 2-3 minutes on each side, or until golden brown and crispy. Once the turnovers are cooked, they can be enjoyed hot or cold, depending on your preference. Some popular fillings for homemade turnovers include apples, cherries, and blueberries, as well as savory options like spinach and feta or chicken and mushroom.
Can turnovers be frozen and reheated?
Yes, turnovers can be frozen and reheated, making them a great option for meal prep or batch cooking. To freeze turnovers, simply place them on a baking sheet lined with parchment paper and put them in the freezer until they are frozen solid. Once frozen, the turnovers can be transferred to a freezer-safe bag or container and stored in the freezer for up to 3 months. To reheat frozen turnovers, simply bake them in a preheated oven at 375°F for 15-20 minutes, or until golden brown and crispy. You can also reheat turnovers in the microwave, although this method can be a bit more tricky, as the pastry can become soggy if overheated.
When reheating frozen turnovers, it is a good idea to check on them frequently to make sure they are not overcooking. You can also reheat turnovers in a toaster oven or air fryer, which can help to crisp up the pastry and create a golden brown exterior. Some tips for freezing and reheating turnovers include making sure to freeze them as soon as possible after assembly, and to reheat them as soon as possible after thawing. This will help to preserve the texture and flavor of the pastry, and ensure that the turnovers remain delicious and freshly baked. By freezing and reheating turnovers, you can enjoy them at any time, without having to worry about them going stale or spoiling.
Are turnovers a healthy food option?
Turnovers can be a healthy food option, depending on the ingredients and fillings used. While traditional turnovers are often made with refined flour and sugar, it is possible to make healthier versions using whole wheat flour and natural sweeteners. Additionally, many savory fillings, such as spinach and feta or chicken and mushroom, are high in protein and fiber, making them a nutritious and satisfying choice. However, it is worth noting that turnovers are often high in calories and fat, particularly if they are fried or made with a lot of butter.
To make turnovers a healthier option, consider using whole wheat flour and natural sweeteners, and opting for savory fillings that are high in protein and fiber. You can also try baking turnovers instead of frying them, which can help to reduce the calorie and fat content. Additionally, look for fillings that are low in added sugar and salt, and choose ingredients that are locally sourced and organic whenever possible. By making a few simple changes to the ingredients and cooking methods, it is possible to enjoy turnovers as a healthy and delicious food option. Some popular healthy fillings for turnovers include spinach and feta, chicken and mushroom, and apple and cinnamon, which are all high in nutrients and flavor.