When it comes to sweet and savory pastries, turnovers are a beloved treat that can be found in many bakeries and cafes around the world. But have you ever stopped to think about what pastry turnovers are made from? Is it a special type of dough, or a variation of a classic pastry recipe? In this article, we’ll delve into the world of pastry-making and explore the origins and composition of the flaky, buttery pastry that gives turnovers their signature taste and texture.
A Brief History of Turnovers
Before we dive into the pastry itself, it’s worth taking a brief look at the history of turnovers. The origins of this sweet treat can be traced back to medieval Europe, where pastry chefs would create sweet and savory fillings wrapped in a flaky, buttery crust. These early turnovers were often filled with fruits, nuts, and spices, and were served as a luxury food at banquets and feasts.
Over time, turnovers evolved and spread throughout Europe, with different regions developing their own unique fillings and pastry recipes. In the United States, turnovers became a staple of bakeries and cafes, with popular fillings like apple, cherry, and blueberry.
The Pastry Behind Turnovers
So, what pastry are turnovers made from? The answer lies in a type of pastry dough known as laminated dough. Laminated dough is a specialized type of pastry dough that involves layering butter and dough to create a flaky, tender crust.
The Magic of Lamination
Lamination is the process of folding and rolling out dough to create layers of butter and dough. This process creates the flaky, tender texture that is characteristic of laminated pastries like croissants, danishes, and of course, turnovers.
To create laminated dough, pastry chefs typically start with a simple dough recipe made from flour, water, salt, and sugar. The dough is then rested and rolled out to a thin sheet, and a layer of butter is spread evenly over the surface. The dough is then folded and rolled out again, creating a series of layers that will eventually create the flaky, buttery texture of the pastry.
Types of Laminated Dough
There are several types of laminated dough that can be used to make turnovers, each with its own unique characteristics and uses. Some common types of laminated dough include:
- Croissant Dough: This type of dough is made with a high-fat content and is often used to make croissants and other flaky pastries. It has a delicate, tender texture and a rich, buttery flavor.
- Danish Dough: This type of dough is similar to croissant dough, but has a slightly sweeter flavor and a more tender texture. It is often used to make danishes and other sweet pastries.
- Puff Pastry: This type of dough is made with a high-water content and is often used to make savory pastries like quiches and tartes. It has a light, airy texture and a delicate flavor.
Ingredients and Equipment
Making laminated dough requires a few specialized ingredients and pieces of equipment. Here are some of the key ingredients and tools you’ll need to get started:
- High-protein flour: High-protein flour is essential for making laminated dough, as it provides the strength and structure needed to create the layers of butter and dough.
- Cold butter: Cold butter is essential for laminating the dough, as it helps to create the flaky, tender texture of the pastry.
- Pastery brushes: Pastery brushes are used to spread butter evenly over the surface of the dough, and to apply egg washes and other toppings.
- Rolling pins: Rolling pins are used to roll out the dough to a thin sheet, and to create the layers of butter and dough.
- Laminating tool: A laminating tool is a specialized tool used to create the layers of butter and dough. It is typically a long, flat tool with a curved edge that is used to fold and roll out the dough.
Tips and Tricks for Making Laminated Dough
Making laminated dough can be a bit tricky, but with a few tips and tricks, you can achieve professional-quality results at home. Here are a few tips to get you started:
- Keep the butter cold: Cold butter is essential for laminating the dough, as it helps to create the flaky, tender texture of the pastry.
- Use the right flour: High-protein flour is essential for making laminated dough, as it provides the strength and structure needed to create the layers of butter and dough.
- Don’t overwork the dough: Overworking the dough can cause it to become tough and dense, rather than flaky and tender. Stop mixing as soon as the ingredients come together in a shaggy ball.
- Let the dough rest: Letting the dough rest allows the gluten to relax, making it easier to roll out and laminate the dough.
Filling and Baking Turnovers
Once you’ve made your laminated dough, it’s time to fill and bake your turnovers. Here are a few tips for filling and baking the perfect turnovers:
- Choose the right filling: Turnovers can be filled with a wide range of sweet and savory ingredients, from fruits and nuts to meats and cheeses. Choose a filling that complements the flavor of the pastry dough.
- Don’t overfill the turnovers: Overfilling the turnovers can cause them to burst open during baking, creating a messy and unappetizing pastry. Leave a small border around the edges of the dough to allow for expansion during baking.
- Bake at the right temperature: Turnovers should be baked at a hot temperature (around 400°F) to create a golden-brown crust and a flaky, tender interior.
- Use an egg wash: An egg wash can be used to give the turnovers a golden-brown color and a shiny, glazed finish.
Troubleshooting Common Problems
Even with the best ingredients and techniques, making turnovers can be a bit tricky. Here are a few common problems you may encounter, and some tips for troubleshooting:
- Soggy bottoms: Soggy bottoms can be caused by underbaking the turnovers or using too much filling. Try baking the turnovers for a longer period of time, or reducing the amount of filling used.
- Burst seams: Burst seams can be caused by overfilling the turnovers or not leaving enough room for expansion during baking. Try reducing the amount of filling used or leaving a larger border around the edges of the dough.
Conclusion
Making turnovers is a bit of an art, but with a few simple ingredients and techniques, you can create delicious, flaky pastries at home. By understanding the composition of laminated dough and the process of lamination, you can create professional-quality turnovers that are sure to impress. Whether you’re a seasoned baker or a beginner in the kitchen, making turnovers is a fun and rewarding process that is sure to bring a smile to your face. So go ahead, give it a try!
What is the origin of turnovers?
The origin of turnovers dates back to the medieval period in Europe, where peasants would fill leftover pastry scraps with sweet or savory fillings to create a nourishing and filling snack. The pastry was typically made with lard or butter, flour, and water, which provided a flaky and crispy texture when baked. Over time, the concept of turnovers spread throughout the continent, with various regions developing their own unique fillings and pastry recipes.
In the United States, turnovers became a staple in many bakeries and cafes, particularly in the 19th and early 20th centuries. Fruit fillings such as apple, cherry, and blueberry were particularly popular, and the turnovers were often served as a sweet treat or dessert. Today, turnovers can be found in bakeries, cafes, and restaurants around the world, featuring a wide range of fillings and toppings to cater to diverse tastes and preferences.
What makes a good pastry for turnovers?
A good pastry for turnovers should have a flaky and crispy texture, which is achieved by layering the dough to create layers of butter and dough. This process, known as laminating, allows the pastry to puff up and create a delicate, layered structure when baked. The dough should also be rested and chilled to allow the gluten to relax, making it easier to roll out and shape.
In addition to texture, a good pastry should also have a balanced flavor that complements the filling without overpowering it. This can be achieved by using high-quality ingredients such as European-style butter and unbleached all-purpose flour. The pastry should also be rolled out to the right thickness to ensure that it cooks evenly and doesn’t become too dense or tough.
What are some common fillings for turnovers?
Some common fillings for turnovers include fruit such as apples, cherries, blueberries, and strawberries, as well as sweet ingredients like chocolate, Nutella, and caramel. Savory fillings like ham and cheese, spinach and feta, and chicken and herbs are also popular options. In recent years, creative fillings such as matcha, pistachio, and salted caramel have gained popularity, offering a unique twist on the traditional turnover.
When choosing a filling, it’s essential to consider the flavor profile and texture of the ingredients. For example, delicate fruits like strawberries and blueberries work well with a light and crumbly pastry, while heartier fillings like ham and cheese require a more robust and flaky pastry.
How do you assemble and bake turnovers?
Assembling turnovers involves placing a spoonful of filling onto one half of the pastry circle, brushing the edges with a little water, and folding the other half over to seal the turnover. The edges should be pressed gently to ensure they stick together, and any excess pastry can be trimmed away. The turnovers are then placed on a baking sheet lined with parchment paper, leaving about an inch of space between each turnover.
To bake, preheat the oven to 375°F (190°C). Brush the tops of the turnovers with a beaten egg or a mixture of egg and water, and sprinkle with sugar or cinnamon if desired. Bake for 20-25 minutes, or until the pastry is golden brown and puffed up. Remove from the oven and let cool on a wire rack for at least 10-15 minutes before serving.
Can I make turnovers ahead of time?
Yes, turnovers can be made ahead of time, which makes them a convenient option for breakfast, brunch, or snacks. The pastry dough can be made up to 2 days in advance and stored in the refrigerator, while the fillings can be prepared up to a day ahead. Assembled turnovers can be frozen for up to 2 months, and baked straight from the freezer.
When freezing, it’s essential to place the turnovers on a baking sheet lined with parchment paper and place the sheet in the freezer. Once frozen solid, transfer the turnovers to a freezer-safe bag or container. When ready to bake, place the desired number of turnovers on a baking sheet and bake as instructed, adding a few extra minutes to the baking time.
What are some tips for making perfect turnovers?
One of the most critical tips for making perfect turnovers is to keep the pastry cold, as this helps to prevent the butter from melting and the gluten from developing. This means keeping the ingredients chilled, including the butter and water, and refrigerating the dough when not in use. It’s also essential to handle the pastry gently to avoid overworking it, which can lead to a tough or dense texture.
Another tip is to use the right type of flour, as this can affect the texture and flavor of the pastry. Unbleached all-purpose flour or pastry flour is ideal, as they contain less protein and will produce a more tender and flaky pastry. Finally, don’t overfill the turnovers, as this can cause them to burst open during baking. Leave a small border around the edges to ensure a secure seal.
Can I customize turnovers with different toppings and glazes?
Yes, turnovers can be customized with a wide range of toppings and glazes to suit different tastes and occasions. Popular toppings include powdered sugar, cinnamon, and chopped nuts, while glazes can be made with ingredients like chocolate, caramel, and fruit preserves. You can also experiment with different spices and flavorings, such as cardamom, rose petal, or citrus zest, to create unique and exotic flavor combinations.
When choosing toppings and glazes, consider the flavor profile of the filling and the pastry. For example, a sweet fruit filling pairs well with a light powdered sugar glaze, while a savory ham and cheese filling is complemented by a crispy chopped nut topping. Don’t be afraid to experiment and try new combinations to create your own signature turnovers.