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📝 Description
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🥘 Ingredients
Puff-paste No. 1206, any kind of fruit, sugar to taste.
👨🍳 Method
Make some puff-paste by recipe No. 1206; roll it out to the thickness of about 1/4 inch, and cut it out in pieces of a circular form; pile the fruit on half of the paste, sprinkle over some sugar, wet the edges and turn the paste over. Press the edges together, ornament them, and brush the turnovers over with the white of an egg; sprinkle over sifted sugar, and bake on tins, in a brisk oven, for about 20 minutes. Instead of putting the fruit in raw, it may be boiled down with a little sugar first, and then inclosed in the crust; or jam, of any kind, may be substituted for fresh fruit.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's classic fruit turnovers this week. It's a bit of a dance to prepare the puff-paste, but the result is worth the wobbles. I found the process of rolling out the puff-paste to be strangely therapeutic, and the kitchen filled with a comforting warmth as the turnovers baked. The surprise came when I used a mix of berries that had been simmered with a touch of sugar—it created a delightful, syrupy center that oozed out slightly when bitten into, adding a lovely texture to the crisp, buttery pastry. The egg wash and sifted sugar on top gave it a gorgeous, golden sheen. This recipe is perfect for the weeknight cook who wants to impress with a touch of vintage elegance. The turnovers were delightful straight from the oven, and I can imagine they'd be even better with a scoop of whipped cream or a drizzle of custard.
