The turnover, a pastry filled with sweet or savory ingredients, has been a staple in many cuisines around the world for centuries. Its flaky crust and varied fillings have captured the hearts and taste buds of people from different cultures and backgrounds. However, the origin of this delicious treat remains shrouded in mystery. In this article, we will delve into the history of the turnover, exploring its possible roots and evolution over time.
A Brief History of Pastry
To understand the origins of the turnover, it’s essential to look at the history of pastry itself. Pastry has been a part of human cuisine for thousands of years, with evidence of ancient civilizations using flour, water, and fat to create various types of dough. The ancient Egyptians, Greeks, and Romans all used pastry to create sweet and savory pastries, often filled with fruits, nuts, and meats.
The Middle Ages and the Emergence of Pastry in Europe
During the Middle Ages, pastry became a staple in European cuisine, particularly in the medieval courts of England and France. Cooks and bakers began experimenting with different types of dough, fillings, and cooking techniques, leading to the development of various pastry-based dishes. One of the earliest recorded pastry recipes in Europe was for a fruit-filled pastry called a “tourte,” which dates back to the 13th century.
The Influence of Arabic and Mediterranean Cuisine
The Crusades and the subsequent exchange of goods and ideas between Europe and the Middle East had a significant impact on the development of pastry in Europe. Arabic and Mediterranean cuisine introduced new ingredients, such as sugar, spices, and nuts, which were incorporated into European pastry recipes. The use of phyllo dough, a thin, flaky pastry made from flour and water, also became popular in Europe during this period.
The Emergence of the Turnover
So, when did the turnover, as we know it today, emerge? The answer is not straightforward, as the concept of a pastry filled with sweet or savory ingredients has been around for centuries. However, the modern turnover, with its characteristic flaky crust and folded shape, is believed to have originated in Europe during the 16th or 17th century.
The Role of the Ottoman Empire
One theory is that the turnover was inspired by the Ottoman Empire’s pastry-making traditions. The Ottomans, who ruled much of Southeast Europe, the Middle East, and North Africa from the 13th to the 20th century, were known for their intricate pastry designs and fillings. Their pastry chefs developed a type of pastry called “börek,” which consisted of layers of phyllo dough filled with cheese, spinach, or minced meat. It’s possible that European bakers were inspired by these Ottoman pastry traditions and adapted them to create their own versions of the turnover.
The Influence of European Folk Cuisine
Another theory is that the turnover emerged from European folk cuisine, particularly in the British Isles and Scandinavia. In these regions, cooks and bakers would often fill pastry dough with local ingredients, such as fruits, nuts, and meats, to create simple, hearty pastries. The turnover may have evolved from these traditional folk recipes, with the addition of new ingredients and cooking techniques over time.
Who Invented the Turnover?
Unfortunately, it’s impossible to attribute the invention of the turnover to a single person or culture. The evolution of pastry and the development of the turnover were likely the result of a gradual process, involving the contributions of many cooks, bakers, and chefs over centuries.
However, we can look to some notable figures in the history of pastry-making who may have played a role in shaping the modern turnover. One such figure is the French chef and pastry-maker, François Benoît, who wrote one of the earliest comprehensive pastry cookbooks, “Le Pâtissier François,” in 1653. Benoît’s book includes recipes for various types of pastry, including a fruit-filled pastry called a “tourte,” which may have influenced the development of the turnover.
Other Notable Pastry-Makers
Other notable pastry-makers who may have contributed to the evolution of the turnover include:
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- Marie-Antoine Carême, a French chef and pastry-maker who wrote extensively on pastry-making techniques and recipes in the late 18th and early 19th centuries.
Conclusion
The origins of the turnover remain a mystery, but by exploring the history of pastry and the evolution of pastry-making techniques, we can gain a deeper understanding of how this beloved pastry came to be. Whether inspired by Ottoman pastry traditions, European folk cuisine, or the contributions of notable pastry-makers, the turnover has become a staple in many cuisines around the world. Its flaky crust and varied fillings continue to delight people of all ages, and its rich history serves as a testament to the power of culinary innovation and exchange.
What is the origin of the turnover pastry?
The turnover pastry is believed to have originated in medieval Europe, specifically in the British Isles. The earliest recorded evidence of a pastry similar to the turnover dates back to the 13th century in England. During this time, cooks would fill pastry pockets with sweet or savory ingredients, such as fruits, nuts, or meats, and seal them with a pastry lid.
The turnover pastry was likely influenced by the Middle Eastern and Mediterranean traditions of filling pastry with sweet and savory ingredients. The Crusades and trade routes played a significant role in the exchange of culinary ideas and ingredients between Europe and the Middle East. As a result, the turnover pastry became a staple in European cuisine, particularly in England, where it was often served as a snack or dessert.
What is the difference between a turnover and a pie?
A turnover and a pie are both types of pastry desserts, but they differ in their construction and composition. A pie typically consists of a pastry crust filled with a sweet or savory filling, topped with a pastry lid or crust. In contrast, a turnover is a pastry pocket filled with a sweet or savory filling, sealed with a pastry lid, and often baked or fried.
The key difference between a turnover and a pie is the way the pastry is constructed. A pie has a separate pastry crust and lid, whereas a turnover has a single piece of pastry that is folded over the filling to create a pocket. This construction allows the turnover to be easily portable and convenient to eat on the go.
What types of fillings are commonly used in turnovers?
Turnovers can be filled with a wide variety of sweet and savory ingredients. Traditional fillings include fruits, such as apples, cherries, and blueberries, as well as nuts, such as walnuts and almonds. Savory fillings, such as meats, cheeses, and vegetables, are also popular.
In modern times, creative fillings have become increasingly popular, such as chocolate, caramel, and cream cheese. Some turnovers are even filled with sweet and savory combinations, such as apple and cheddar or cherry and almond. The versatility of the turnover pastry allows for endless possibilities when it comes to fillings.
How are turnovers typically cooked?
Turnovers can be cooked in a variety of ways, depending on the desired texture and flavor. Traditional methods include baking and frying. Baked turnovers are typically cooked in a moderate oven until the pastry is golden brown and the filling is heated through.
Fried turnovers, on the other hand, are cooked in hot oil until the pastry is crispy and golden brown. Some turnovers are also cooked on a griddle or in a skillet, which allows for a crispy exterior and a tender interior. Modern cooking methods, such as air frying and microwaving, have also become popular for cooking turnovers.
What is the cultural significance of turnovers?
Turnovers have played a significant role in many cultures throughout history. In medieval Europe, turnovers were a staple food for both the rich and the poor. They were often served at banquets and feasts, as well as sold by street vendors as a convenient snack.
In modern times, turnovers have become a beloved pastry around the world. They are often served at bakeries, cafes, and restaurants, and are a popular treat at festivals and fairs. The turnover has also become a symbol of comfort food and nostalgia, evoking memories of childhood and home.
Can turnovers be made at home?
Yes, turnovers can be easily made at home with a few simple ingredients and some basic cooking skills. To make a turnover, you will need a piece of pastry dough, a filling of your choice, and a baking sheet or frying pan.
Homemade turnovers can be just as delicious as store-bought ones, and the process of making them can be a fun and rewarding experience. Many recipes are available online, and you can experiment with different fillings and cooking methods to create your own unique turnover creations.
What is the future of the turnover pastry?
The future of the turnover pastry looks bright, with creative bakers and chefs continually innovating and experimenting with new fillings and cooking methods. The rise of social media has also helped to popularize the turnover, with many bakeries and food bloggers sharing their own unique turnover creations.
As people become increasingly interested in artisanal and handmade foods, the turnover pastry is likely to continue to gain popularity. Whether you’re a traditionalist who prefers classic fillings or an adventurer who likes to try new things, there’s a turnover out there for everyone.