Turnover pastry, a staple in many bakeries and kitchens around the world, has a rich history that spans centuries. This flaky, buttery pastry has been a favorite among both amateur and professional bakers, and its versatility has made it a popular choice for a wide range of sweet and savory fillings. But have you ever wondered why it’s called turnover pastry? In this article, we’ll delve into the history of turnover pastry, explore its evolution, and uncover the secrets behind its name.
A Brief History of Turnover Pastry
To understand why turnover pastry is called as such, we need to take a step back in time and explore its origins. The concept of turnover pastry dates back to the Middle Ages, when bakers in Europe began experimenting with different types of dough and fillings. One of the earliest recorded references to a pastry similar to turnover pastry is from 13th-century England, where a dish called “turne ouer” was mentioned in a cookbook.
This early version of turnover pastry was made with a simple dough of flour, water, and salt, and was often filled with meat, vegetables, or fruit. The pastry was then sealed and cooked over an open fire, resulting in a crispy, golden-brown exterior and a tender interior.
The Evolution of Turnover Pastry
Over time, turnover pastry evolved and spread throughout Europe, with different regions developing their own unique variations. In France, for example, a similar pastry called “tourtière” became popular, filled with meat, onions, and spices. In Italy, a pastry called “panzerotti” emerged, filled with tomatoes, mozzarella, and basil.
As European bakers migrated to other parts of the world, they brought their pastry-making techniques with them. In the United States, for example, turnover pastry became a staple in many American bakeries, particularly in the Northeast, where it was often filled with apples, blueberries, or cherries.
The Science Behind Turnover Pastry
So, why is it called turnover pastry? The answer lies in the way the pastry is made. Unlike other types of pastry, which are often rolled out and cut into shapes, turnover pastry is made by folding and turning the dough over onto itself. This process, known as “turning,” creates the flaky, layered texture that is characteristic of turnover pastry.
When the dough is turned, the butter and dough are folded together, creating a series of layers. As the pastry is rolled out and folded again, these layers are multiplied, resulting in a pastry that is both flaky and tender.
The Role of Butter in Turnover Pastry
Butter plays a crucial role in the making of turnover pastry. The high fat content of butter helps to create the flaky texture, while also adding flavor and tenderness to the pastry. When the butter is folded into the dough, it creates a series of layers that are then rolled out and folded again, resulting in a pastry that is both crispy and tender.
Types of Turnover Pastry
While traditional turnover pastry is made with a simple dough of flour, water, and salt, there are many variations that use different ingredients and techniques. Some common types of turnover pastry include:
- Savory turnover pastry: This type of pastry is often filled with meat, vegetables, or cheese, and is perfect for savory dishes like quiches and tartes.
- Sweet turnover pastry: This type of pastry is often filled with fruit, nuts, or chocolate, and is perfect for sweet dishes like pies and tarts.
Regional Variations
Turnover pastry has many regional variations, each with its own unique ingredients and techniques. Some examples include:
| Region | Variation | Ingredients |
|---|---|---|
| France | Tourtière | Meat, onions, spices |
| Italy | Panzerotti | Tomatoes, mozzarella, basil |
| United States | Apple turnover | Apples, sugar, cinnamon |
Conclusion
Turnover pastry is a delicious and versatile pastry that has a rich history and evolution. From its origins in medieval Europe to its modern-day variations, turnover pastry has become a staple in many bakeries and kitchens around the world. Whether you’re a professional baker or an amateur cook, understanding the science behind turnover pastry can help you to create delicious and flaky pastries that are sure to impress.
So, the next time you bite into a flaky, buttery turnover pastry, remember the history and science behind this delicious treat. And who knows? You may just be inspired to create your own unique variation of this beloved pastry.
What is turnover pastry?
Turnover pastry is a type of pastry dough that is used to make a variety of sweet and savory pastries, including turnovers, pies, and tarts. It is characterized by its flaky texture, which is achieved through the use of a high ratio of fat to flour and a specific rolling and folding process.
The flaky texture of turnover pastry is due to the way the dough is layered with fat, typically butter or lard. When the dough is rolled and folded, the fat is distributed throughout the dough in thin layers, creating a flaky texture when the pastry is baked. This texture is a key characteristic of turnover pastry and is what sets it apart from other types of pastry dough.
Where did turnover pastry originate?
Turnover pastry is believed to have originated in medieval Europe, where it was used to make a variety of sweet and savory pastries. The exact country of origin is unclear, but it is thought to have been developed in either France or England.
During the Middle Ages, pastry dough was a staple ingredient in many European kitchens, and cooks developed a variety of techniques for making pastry dough, including the use of lard and butter to create a flaky texture. Over time, the technique for making turnover pastry was refined and spread throughout Europe, where it was used to make a variety of delicious pastries.
What is the difference between turnover pastry and puff pastry?
Turnover pastry and puff pastry are both types of pastry dough that are known for their flaky texture, but they are made using different techniques and have some key differences. Turnover pastry is made using a simpler technique that involves rolling and folding the dough to create layers of fat and dough.
Puff pastry, on the other hand, is made using a more complex technique called lamination, which involves rolling and folding the dough multiple times to create hundreds of layers of fat and dough. This process gives puff pastry a lighter, airier texture than turnover pastry, and it is often used to make more delicate pastries such as croissants and danishes.
How is turnover pastry made?
Turnover pastry is made by combining flour, fat, and water in a specific ratio and then rolling and folding the dough to create layers of fat and dough. The dough is typically made with a high ratio of fat to flour, which helps to create the flaky texture.
The dough is rolled out to a thickness of about 1/4 inch and then folded in half or in thirds, depending on the desired texture. The dough is then rolled out again and folded again, and this process is repeated several times to create the layers of fat and dough that give turnover pastry its characteristic texture.
What are some common uses for turnover pastry?
Turnover pastry is a versatile ingredient that can be used to make a variety of sweet and savory pastries. Some common uses for turnover pastry include making turnovers, which are pastries filled with fruit or meat and then baked until golden brown.
Turnover pastry can also be used to make pies and tarts, and it is often used as a topping for savory dishes such as pot pies and quiches. Additionally, turnover pastry can be used to make a variety of sweet treats, such as danishes and strudels.
Can I make turnover pastry at home?
Yes, you can make turnover pastry at home using a few simple ingredients and some basic kitchen equipment. To make turnover pastry, you will need flour, fat, and water, as well as a rolling pin and a pastry brush.
Making turnover pastry at home can be a bit time-consuming, as it requires rolling and folding the dough multiple times to create the layers of fat and dough. However, with a little practice, you can create delicious homemade turnover pastry that is perfect for making a variety of sweet and savory pastries.
How do I store turnover pastry?
Turnover pastry can be stored in the refrigerator or freezer to keep it fresh for a longer period of time. If you plan to use the pastry within a day or two, you can store it in the refrigerator, where it will keep for up to 48 hours.
If you want to keep the pastry for longer than a few days, you can freeze it. To freeze turnover pastry, simply wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe bag. Frozen turnover pastry will keep for up to 3 months, and it can be thawed and used as needed.