When it comes to baked goods, few treats are as delightful as the humble turnover. A pastry filled with sweet or savory ingredients, typically folded over to create a half-moon shape, turnovers have been a staple in many cuisines for centuries. But have you ever stopped to think about how this tasty treat got its name? In this article, we’ll delve into the history of turnovers and explore the reasons behind their moniker.
A Brief History of Turnovers
To understand why turnovers are called turnovers, we need to take a step back and look at their origins. The concept of a pastry filled with ingredients dates back to ancient times, with evidence of similar treats found in ancient Greece, Rome, and Egypt. However, the modern turnover as we know it today is believed to have originated in medieval Europe.
During this time, cooks would fill pastry dough with a variety of ingredients, such as meat, vegetables, and fruits, and then fold the dough over to create a sealed pocket. This technique allowed for easy cooking and serving, making turnovers a convenient and popular food option for both the wealthy and the poor.
The Role of Pastry in Turnover History
Pastry dough played a crucial role in the development of turnovers. The flaky, buttery crust that we associate with turnovers today was a key factor in their creation. Pastry dough was a staple in medieval European cuisine, used to make a variety of dishes, from pies and tarts to bread and pastries.
The use of pastry dough in turnovers allowed cooks to create a sealed pocket that could be filled with a variety of ingredients. The dough was typically rolled out, filled with ingredients, and then folded over to create a half-moon shape. This technique, known as “turning over,” was a key factor in the development of the turnover.
The Art of “Turning Over”
The art of “turning over” was a crucial step in the creation of turnovers. Cooks would carefully place the filling in the center of the pastry dough, leaving a small border around the edges. The dough was then folded over the filling, creating a sealed pocket.
The “turning over” technique required a great deal of skill and precision. Cooks had to carefully fold the dough to ensure that the filling was completely enclosed, while also creating a flaky, buttery crust. This technique was passed down through generations of cooks, with each one refining the process to create the perfect turnover.
The Origins of the Term “Turnover”
So, why are turnovers called turnovers? The answer lies in the “turning over” technique used to create these pastries. The term “turnover” is believed to have originated in the 16th century, when cooks would “turn over” the pastry dough to create a sealed pocket.
The term “turnover” was initially used to describe the action of folding the pastry dough over the filling. Over time, the term came to be used to describe the pastry itself, rather than just the action of creating it. Today, the term “turnover” is used to describe a wide range of pastries, from sweet treats like apple turnovers to savory delights like meat turnovers.
Other Theories Behind the Term “Turnover”
While the “turning over” technique is the most widely accepted explanation for the term “turnover,” there are other theories behind the origins of the name. Some believe that the term “turnover” comes from the idea of “turning over” a new leaf, or starting anew. This theory suggests that the term “turnover” was used to describe a pastry that was both a new creation and a departure from traditional cooking methods.
Others believe that the term “turnover” comes from the idea of “turning over” a profit. This theory suggests that the term “turnover” was used to describe a pastry that was both profitable and popular. While these theories are intriguing, they are not as widely accepted as the “turning over” technique explanation.
Conclusion
In conclusion, the term “turnover” is a nod to the “turning over” technique used to create these delicious pastries. From their origins in medieval Europe to their modern-day popularity, turnovers have been a staple in many cuisines for centuries. Whether you’re a fan of sweet or savory turnovers, there’s no denying the appeal of these flaky, buttery treats.
So next time you bite into a turnover, remember the rich history behind this tasty treat. From the “turning over” technique to the art of pastry-making, turnovers are a true delight that deserves to be savored and enjoyed.
Types of Turnovers
Turnovers come in a wide range of flavors and fillings, from sweet treats like apple and cherry to savory delights like meat and vegetable. Here are a few examples of popular turnover types:
- Apple turnover: A classic sweet turnover filled with tender apples and topped with a crumbly crust.
- Meat turnover: A savory turnover filled with ground meat and spices, perfect for a quick and easy meal.
Regional Variations
Turnovers are enjoyed in many different regions around the world, each with their own unique twist on the classic recipe. Here are a few examples of regional variations:
British Turnovers
In the UK, turnovers are a popular treat that can be found in bakeries and cafes throughout the country. British turnovers are often filled with sweet ingredients like apples and cherries, and are typically topped with a crumbly crust.
Australian Turnovers
In Australia, turnovers are a staple in many bakeries and cafes. Australian turnovers are often filled with savory ingredients like meat and vegetables, and are typically served as a quick and easy meal.
Conclusion
In conclusion, the term “turnover” is a nod to the “turning over” technique used to create these delicious pastries. From their origins in medieval Europe to their modern-day popularity, turnovers have been a staple in many cuisines for centuries. Whether you’re a fan of sweet or savory turnovers, there’s no denying the appeal of these flaky, buttery treats.
So next time you bite into a turnover, remember the rich history behind this tasty treat. From the “turning over” technique to the art of pastry-making, turnovers are a true delight that deserves to be savored and enjoyed.
What is the origin of the term “turnovers”?
The term “turnovers” is believed to have originated in the mid-19th century in the United States. During this time, a turnover referred to a type of pastry that was filled with fruit or meat and then turned over to seal the filling inside. The term was likely derived from the action of turning the pastry over to seal the filling.
Over time, the term “turnovers” became more widely used to describe a variety of pastries and desserts that were filled and then sealed by turning the dough over. Today, the term is used to describe a range of sweet and savory pastries, from fruit-filled turnovers to meat-filled empanadas.
What is the difference between a turnover and a pie?
A turnover and a pie are both types of baked goods, but they differ in terms of their construction and composition. A pie is a baked dish that consists of a filling enclosed by a pastry crust, typically made with a top and bottom crust. A turnover, on the other hand, is a pastry that is filled and then sealed by turning the dough over.
The key difference between a turnover and a pie is the way the filling is enclosed. In a pie, the filling is enclosed by a top and bottom crust, whereas in a turnover, the filling is enclosed by a single piece of dough that is turned over to seal the filling inside. This gives turnovers a more rustic and informal appearance compared to pies.
What types of fillings are commonly used in turnovers?
Turnovers can be filled with a wide range of sweet and savory ingredients. Fruit fillings, such as apple, cherry, and blueberry, are popular choices for sweet turnovers. Meat fillings, such as beef, chicken, and lamb, are commonly used in savory turnovers. Cheese and vegetable fillings are also popular options.
In addition to these traditional fillings, modern turnovers often feature more innovative ingredients, such as chocolate, nuts, and spices. Some turnovers may also be filled with a combination of ingredients, such as a fruit and cheese filling or a meat and vegetable filling.
How are turnovers typically made?
Turnovers are typically made by filling a piece of dough with a sweet or savory filling and then sealing the dough by turning it over. The dough is usually rolled out to a thickness of about 1/8 inch and then cut into a square or rectangle shape. The filling is placed in the center of the dough, and then the dough is folded over the filling to seal it inside.
The edges of the dough are usually crimped or pressed to seal the turnover and prevent the filling from escaping during baking. Some turnovers may also be decorated with a pastry brush or a sprinkle of sugar before baking.
What is the history of turnovers in different cultures?
Turnovers have a long history in many different cultures. In Europe, turnovers were a staple of medieval cuisine, where they were filled with meat, fruit, and cheese. In Latin America, turnovers are known as empanadas and are filled with meat, cheese, and vegetables. In Asia, turnovers are known as samosas and are filled with spiced potatoes and peas.
In the United States, turnovers were popularized by European immigrants, who brought their own recipes and traditions with them. Today, turnovers are enjoyed in many different cultures around the world, each with their own unique fillings and cooking techniques.
Can turnovers be made in advance?
Yes, turnovers can be made in advance and frozen or refrigerated for later use. To freeze turnovers, simply place them on a baking sheet lined with parchment paper and freeze until solid. Then, transfer the frozen turnovers to a freezer-safe bag or container and store in the freezer for up to 3 months.
To refrigerate turnovers, simply place them in an airtight container and store in the refrigerator for up to 24 hours. Before baking, allow the turnovers to come to room temperature and then bake as directed.
How are turnovers typically served?
Turnovers are typically served as a snack or dessert, although they can also be served as a main course or side dish. Sweet turnovers are often served with a dusting of powdered sugar or a scoop of ice cream, while savory turnovers are often served with a side of salad or soup.
In some cultures, turnovers are served as a street food or snack, while in others they are served as a formal dessert or main course. Regardless of how they are served, turnovers are a delicious and versatile food that can be enjoyed in many different ways.