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Dessert

Nouilles Turnovers

A pastry turnover filled with finely minced, sweetened fruit and bread crumbs, boiled and dusted with powdered sugar.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 4 ingredients
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Why it works: Bread and sugar are a kitchen classic. They rank in the top 32% of all ingredient pairs, and cooks put them together in 8,638 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Nouilles Turnovers

Ingredients

Directions

Make the pastry

  1. Make a soft pastry by adding a little water and roll it out very thin.

  2. Cut the pastry into egg-shaped pieces, about 2 inches across.

Fill and seal

  1. Cover half of each piece with the prepared fruit mixture and a few bread crumbs.

  2. Fold the other half over and seal the edges securely.

Cook and serve

  1. Place the turnovers in boiling water and simmer gently for about 1 hour until cooked.

  2. Drain well and serve on a hot dish, sprinkled with powdered sugar.

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. Bread + sugartop 32% of all pairs
    Smell alikelow
    Cooked together8,638 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

Pastry
Forms the outer shell that holds the filling and cooks until tender in the water.
Fruit
Provides sweetness, flavor and moisture inside the turnover.
Bread crumbs
Absorb excess fruit juice so the filling stays inside the pastry.

The step that matters

Sealing the edges. If the edges are not sealed securely, the filling can leak into the simmering water and the turnovers can fall apart. Pressing the pastry firmly together keeps the juices contained while the dough cooks.

“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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