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Dessert

Cheese-turnovers

Cheese turnovers are pastry pockets filled with cheese, baked until golden.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Cheese-turnovers

Oven, in the book's wordsA quick oven

Ingredients

Directions

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

Prepare the paste

  1. Roll out the light paste to about 1/8 inch thick.

  2. Cut the paste into pieces 2-3 inches wide and 4-5 inches long.

Fill and bake

  1. Place slices of cheese between two pieces of paste.

  2. Seal the edges and ends of the paste.

  3. Bake in a 400°F (200°C) oven until golden.

  4. Serve hot or cold.

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

Light paste
Forms the pastry casing that encloses the melting cheese and browns in the oven.
Toasting cheese
Melts and fills the turnovers, providing the rich, savoury filling.

The step that matters

Seal the edges and ends of the paste. If the edges are not sealed firmly, melting cheese can leak out during baking, leaving the filling dry and the pastry greasy at the seams.

“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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