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Fruit Turnovers (Suitable for Picnics) | Chef Cecil | Chef Cecil

Fruit Turnovers (Suitable for Picnics)

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Fruit Turnovers (Suitable for Picnics)

A historical dessert from The White House cook book; a comprehensive cyclopedia of information for the home .. (1913). Instead of putting the fruit in raw, it may be boiled down with a little sugar first and then enclosed in the crust; or jam of any kind may be substituted for fresh fruit.

✨ Vintage Recipe

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Original Historical Recipe

Preserved exactly as written in the original source

Original Ingredients

puff paste
fruit
sugar
white of an egg
sifted sugar

Original Instructions

1
Make a nice puff paste; roll it out the usual thickness, as for pies
2
Cut it out into circular pieces about the size of a small tea saucer

Community Notes

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UpdatedLast updated5 months ago

3

Pile the fruit on half of the paste, sprinkle over some sugar

4

Wet the edges and turn the paste over

5

Press the edges together, ornament them and brush the turnovers over with the white of an egg

6

Sprinkle over sifted sugar and bake on tins, in a brisk oven, for about twenty minutes

Chef Cecil's Modern Tips Below

Chef Cecil's Modern Tips

Modern guidance to help you succeed with this vintage recipe

Puff pastry's characteristic flaky layers form when cold butter creates steam pockets during baking—the high oven temperature causes water in the dough to vaporize rapidly, forcing the layers apart. Brushing with egg white creates a protein-rich coating that browns through the Maillard reaction while providing a glossy surface for the sugar to adhere. Pre-cooking the fruit prevents excess moisture release that would otherwise create a soggy bottom crust, as it reduces water content and concentrates pectin for better filling structure.

Make Ahead

Assembled turnovers can be frozen unbaked for up to 1 month. Place on a baking sheet until solid, then transfer to an airtight container with parchment between layers. Bake directly from frozen, adding 5-7 minutes to the baking time. The fruit filling can be cooked and cooled up to 3 days ahead and refrigerated.

Storage

Store baked turnovers in an airtight container at room temperature for up to 2 days, though they are best eaten within 24 hours for optimal flakiness. Do not refrigerate as this will make the pastry soggy. Reheat in a 350°F oven for 5-8 minutes to restore crispness—avoid microwaving as it will make the pastry tough and chewy.

AI-generated tips from Chef Cecil's culinary database

Make Ahead

Assembled turnovers can be frozen unbaked for up to 1 month. Place on a baking sheet until solid, then transfer to an airtight container with parchment between layers. Bake directly from frozen, adding 5-7 minutes to the baking time. The fruit filling can be cooked and cooled up to 3 days ahead and refrigerated.

Storage

Store baked turnovers in an airtight container at room temperature for up to 2 days, though they are best eaten within 24 hours for optimal flakiness. Do not refrigerate as this will make the pastry soggy. Reheat in a 350°F oven for 5-8 minutes to restore crispness—avoid microwaving as it will make the pastry tough and chewy.

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