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Entries tagged with 'turnovers'

Wake and Bake: Easy Peach Turnovers

Sweets Carrie Vasios Mullins 1 comment

Maybe it's because I grew up around a lot of spanikopita, but I like eating things that come in self-contained, triangular pouches of dough. After all, you never know when the house is going to burn down, and it's comforting to know that you can still take your meal on the run. More

Easy Peach Turnovers

Serious Eats Carrie Vasios Mullins 6 comments

Using store bought puff pastry makes these peach turnovers easy to put together. The reward, a warm, flaky pocket of cinnamon-spiced peaches, is more than worth the effort. More

How to Make Turkish Borek

Max Falkowitz 18 comments

Boreks can be stuffed with potato, cheese, eggplant, meat, spinach—really whatever you like that isn't too moist. I'm especially partial to Turkish sigara borek, little "cigars" of filling wrapped in flatbread. Once you get the hang of the basics in this step-by-step procedure, it's easy to get addicted to borek. More

Potato and Cheese Sigara Burek

Serious Eats Max Falkowitz 3 comments

[Photograph: Max Falkowitz] Consider this a template recipe for making Turkish burek, which come in all shape and filling combinations. Use high-starch russet potatoes for a creamy mash, and, if you can find it, young kasseri cheese (you can substitute... More

Sugar Rush: Apple Turnovers at Petrossian Boutique

New York Kathy YL Chan Post a comment

At Petrossian, the best part of this Apple Turnover ($3.75) is the crust. Neat little crimps, crisp to the bite, line the edges; it's a perfect triangle fold dusted in sugar and puffiest at the center. More

American Classics: Sour Cherry 'Clams'

Sweets Alexandra Penfold Post a comment

There's no shortage of names or forms for turnovers, but my favorite may very well be the "clam." This slightly ajar take on the traditional turnover has a rounded "shell" and decorative ribbing like its namesake mollusk. I've never seen clams south of Kittery, Maine, which is a shame, because they're a tasty and cute way to make use of puff pastry. More

Sour Cherry 'Clams'

Serious Eats Alexandra Penfold 2 comments

A northern New England twist on the classic turnover. Extra filling can be served over ice cream on on toast. More

Dinner Tonight: Sweet Potato and Gruyère Turnovers

Serious Eats Nick Kindelsperger 4 comments

I am not a baker. I almost always screw something up, leaving my kitchen disheveled and covered in a sticky coating of flour. But while these may not be the prettiest turnovers to ever emerge from an oven, even I have to admit that they were remarkably easy to construct. What else should expect from Real Simple magazine? Just purchase some premade frozen pie crusts, top with a filling, fold them over, and then pop these in the oven and in 25 minutes or so. That's dinner. More

The Secret Ingredient (Membrillo): Apple and Pear Membrillo Turnovers

Serious Eats Kerry Saretsky 9 comments

[Photographs: Kerry Saretsky] There are certain foods that go hand-in-hand—that are so permanently paired, that if you've had one, you can't have helped but have had the other. Peanut butter and jelly, bread and butter, oil and vinegar. And because... More

Sugar Rush: Pistachio Blueberry Turnover at Bouchon Bakery

New York Erin Zimmer 2 comments

I've never considered the marriage of blueberries and pistachio before, but Bouchon Bakery definitely made it work in this turnover ($3.50). At first you don't even notice the blueberries—which are whole and pop in your mouth, unlike the usual... More

French in a Flash: Chaussons aux Pommes with Cinnamon Crème Fraîche

Serious Eats Kerry Saretsky 26 comments

Like slippers, Chaussons aux Pommes are harbingers of home and of comfort. Though it is an old-sounding word, it expresses timeless human emotion far more effectively and evocatively than the more modern "turnover" ever could. Mine start simply with Golden Delicious apples, done French--as in, without cinnamon. They are folded into a simple pocket of bought puff pastry. The American apple-cinnamon duo is completed with a slightly sweet, certainly spicy cinnamon crème fraîche in which to dip the warm chausson before munching it down burning from the oven. More

Sunday Brunch: Peanut Butter and Jelly Turnovers

Serious Eats Ed Levine 9 comments

Here's another recipe that I've adapted from my new favorite brunch cookbook, Gale Gand's Brunch! I like what Gale wrote in the headnote for this recipe in her book: "Peanut butter and jelly is one of my favorite classic combinations"... More

Sugar Rush: Chocolate-Pear Turnover at Falai Panetteria

New York Kathy YL Chan Post a comment

There's no shortage of morning pastries, both sweet and savory, at Falai Panetteria on the Lower East Side. The restaurant is peacefully quiet before the noon hour—ideal for a solo breakfast with a good novel, or early morning coffee... More

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