Appears in
Oxford Companion to Sugar and Sweets

By Darra Goldstein

Published 2015

  • About

turnovers are, as the name suggests, a type of pastry in which the filling is placed on one half of the rolled-out dough, and the other half is then turned over to enclose the contents. Their appeal to both cooks and consumers is based on their convenience and adaptability. Turnovers are eminently portable, individually sized snacks or meals in the hand. Any form of pastry may be used, from bread dough to puff pastry and Mediterranean filo. Turnovers may be baked or fried, and the filling may be sweet or savory.