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Dessert

Fruit Pasties or Turnovers

Fruit pasties are puff pastry turnovers filled with boiled fruit and sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Sugar and egg are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 122,807 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Fruit Pasties or Turnovers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 400°F (200°C) in the steps is the modern equivalent, not the book's own figure.

Prepare the fruit

  1. Boil the fruit with a little sugar until soft.

  2. Let the fruit cool.

Shape the turnovers

  1. Cut the puff pastry into pieces for the desired number of pasties.

  2. Roll each piece into a circle.

  3. Place fruit on one half of the circle.

  4. Wet the edges with egg white.

  5. Fold the other half over the fruit.

  6. Pinch the edges.

Bake

  1. Bake in a preheated oven at 400°F (200°C) for 20 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. Sugar + eggtop 21% of all pairs
    Smell alikemoderate
    Cooked together122,807 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Puff pastry
Its layers of fat and dough puff into flaky, airy structure when baked.
Fruit
Provides the moist, sweet filling that softens and bakes inside the pastry.
Egg white
Acts as a glue that seals the pastry edges so the filling stays inside.

The step that matters

Pinch the edges. If the seal is weak, juices leak out during baking and can burn on the tray, and the turnover may open. Wetting the edges with egg white helps the pastry bond firmly.

“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.

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