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Dessert

Fruit or Jam Turnovers

A pastry filled with stewed fruit or jam, rolled into triangles, dusted with sugar, and baked.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Fruit or Jam Turnovers

Oven, in the book's wordsA moderate oven

Ingredients

Directions

The book says “a moderate oven”. The 350°F (175°C) in the steps is the modern equivalent, not the book's own figure.

Prepare

  1. Roll out the paste thinly and cut it into rounds about 4 inches in diameter.

  2. Place a little fruit or jam in the center of each round.

  3. Moisten the edges with water and fold the paste over on three sides to form a triangle.

  4. Seal the join carefully, turn them over, and brush lightly with cold water.

  5. Dredge well with castor sugar.

Bake

  1. Bake in a moderate oven at 350°F (175°C) for about 15 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

What each ingredient does

Short crust or puff paste
Forms the flaky, golden pastry casing that holds the filling.
Stewed fruit or jam
Supplies moisture and sweetness to the filling inside the pastry.
Castor sugar
Sweetens the surface and helps the top caramelize and brown in the oven.

The step that matters

Seal the join carefully. If the edges are not well sealed, the moist filling can leak and burn during baking. Moistening the edges with water helps the pastry stick together.

“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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