Skip to main content
Dessert

Jam Turnover

A pastry made with lard dough, filled with jam, sprinkled with brown sugar, baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 6 ingredients
Jump to recipe ↓

Why it works: Flour and sugar are a kitchen classic. They rank in the top 15% of all ingredient pairs, and cooks put them together in 92,116 recipes. Both carry phenylacetaldehyde, which smells hawthorne, honey. The science ↓

Jam Turnover

Oven, in the book's wordsA hot oven

Ingredients

Directions

Make the pastry

  1. Rub the lard or dripping into the flour and salt until it crumbles.

  2. Add cold water to form a stiff paste.

  3. Roll out twice.

Shape the turnover

  1. Mark out a square.

  2. Spread thickly with jam.

  3. Fold over the two sides and pinch together.

  4. Fold over the other two sides in the same way.

  5. Brush with water or milk.

  6. Sprinkle with brown sugar.

Bake

  1. Place in a greased bag.

  2. Bake for 45 minutes.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Flour + sugartop 15% of all pairs
    Smell alikemoderate
    Cooked together92,116 recipes

    Shared aroma: phenylacetaldehyde (hawthorne, honey).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lard or dripping
Rubbed into flour to shorten the pastry, giving it a crumbly, tender texture.
Flour
Forms the pastry structure once mixed with water.
Jam
Provides the sweet, fruity filling inside the turnover.
Brown sugar
Sprinkled on top to add sweetness and help the surface brown.

The step that matters

Rub the fat into the flour until it crumbles. Fat coating the flour particles limits gluten formation, so stopping at a crumbly texture before adding water keeps the pastry short and tender rather than tough.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

You might also like

White CakeWhite Cake431 recipesPound CakePound Cake373 recipesOrange Bundt CakeOrange Bundt Cake349 recipesSpice CakeSpice Cake344 recipes