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Dessert

Jelly Turnover

A fried pastry filled with hard jelly.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 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 ↓

Jelly Turnover

Ingredients

Directions

Prepare the dough

  1. Prepare bread dough and ensure it is ready to bake.

  2. Add sugar and shortening to the dough and mix well.

  3. Roll the dough thin and cut it with a biscuit cutter.

  4. Stretch each piece of dough as thin as possible.

Fill and fry

  1. Place a lump of hard jelly in the center of each piece.

  2. Moisten the edges of the dough, fold over, and pinch firmly to seal.

  3. Fry the turnovers in hot lard until golden brown.

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

Bread dough
Forms the pastry wrapper that encloses the jelly and crisps when fried.
Sugar
Adds sweetness and helps the exterior brown during frying.
Shortening
Adds fat that tenderizes the dough and keeps it from becoming tough.
Hard jelly
Forms the sweet filling that softens and melts inside the sealed dough.

The step that matters

Pinch the edges firmly to seal. If the moistened edges are not pressed tightly, the filling can leak into the hot lard during frying, causing splatter and an empty, greasy turnover.

“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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