A turnover is a type of pastry made by placing a filling on a piece of dough, folding the dough over, and sealing it. Turnovers can be sweet or savory and are often made as a sort of portable meal or dessert, similar to a sandwich.
Turnovers can be filled with everything from apples and blueberries, to meats like chicken and beef to cheese, raisins, cranberries and sweet potatoes .
It is interesting to find out how many names for turnovers in different countries … Take a look 👇
Bridie in Germany
Calzone in Italy
Empanada – Brazil
Hot Pockets – America
Jamaican patty- Jamaica
Knish – North America
Panzerotti – Italy and Canada
Pasty – Australia
Sambusac – Middle East
Samosa – South Asia
Stromboli – Italy
Strudel – Germany
Vietnamese Banh Pate Chau
1 box puff pastry
1/3 cup sugar
2 teaspoons cornstarch
1/8 teaspoon ground cinnamon
2 medium tart apples, peeled and thinly sliced
1 teaspoon lemon juice
2 tablespoons beaten egg
1-1/2 teaspoons water
Powder sugar for dusting
In a small saucepan, combine the sugar, cornstarch and cinnamon. Add apples and lemon juice; toss to coat. Bring to a boil over medium heat, stirring constantly. Reduce heat; simmer, uncovered, for 5-10 minutes or until apples are tender, stirring often. Remove from the heat.
In a small bowl, combine egg and water. Roll dough into a 12-in. square; cut into four squares. Brush with half of the egg mixture. Spoon about 1/4 cup filling on half of each square; fold dough over filling. Press edges with a fork to seal. Place on an ungreased baking sheet. Brush with remaining egg mixture. With a sharp knife, cut three small slits in the top of each turnover.
Bake at 450° for 17-22 minutes or until golden brown. Remove to a wire rack . When cool dust with powder sugar and serve .
Very famous Indian butter and chicken dish with silky tomato gravy . Many versions of the recipe exist, typically dressed chicken, traditionally on the bone in India, served off the bone in the United States The chicken is traditionally cooked in a tandoor, but can also be grilled, roasted or pan fried. The gravy needs to be cooked until there is no raw tomato flavor. The sweetness and the color of this dish make it a kids favorite .
For chicken marinade
- 1 tbs ginger garlic paste
- 1 tsp red chili powder
- 1 tsp coriander powder
- tomato ketchup ( optional )
- cilantro leaves
- 1/2 tsp Crushed Fenugreek Leaves
- 2 slices green chillies
- 1 tsp ginger garlic paste
- 100 ml fresh Cream
- 4 pieces cashew nuts
- 1/2 tbs Sugar
- 1/2 tsp cumin seeds
- 1 tsp red chili powder or less (depends on how spicy you like it )
- 200 grams tomato diced
- butter 100 grams
- salt to taste
- 1 tsp ginger garlic paste
- 1 medium onion diced
- 500 grams raw chicken slices
- saffron soaked in 2 tsp of hot water for color
- 1. cut chicken into thin slices and apply ginger garlic paste, salt, chili powder and coriander powder . shallow fry in oil and set aside .
- Keep the oil and the scraping in the pan and add cumin seeds, onion, ginger garlic paste .
- Fry until onion translucent . Add tomatoes, cashews and other spices and cook covered with little water till everything is mashed up .
- Let the sauce cool . In a blender purée the sauce until fine and thick in texture .
- In the same pan add butter and let melt . Add the sauce and some water . Cook on a medium flame . Add sugar, ketchup and cream .
- To have a beautiful orange color add couple of tsps of Saffron that was soaked in hot water .
- Now add chicken and let cook for 5 minutes .
- Decorate with cilantro leaves . This recipe adapted from chef Vahrehvah.
I do not like to use garbanzo beans ( Chickpeas ) cans, so I cooked mine at home. It is really easy and much healthier. Just buy dried garbanzo beans, wash them well and soak them overnight in water and a tsp of baking soda. In the morning, drain the water from the beans and in a big pot, add the beans with water to cover completely. Let them cook until soft and tender for about one hour. Divide in desired portions and then freeze in air-tight containers for future use.
• 2 cups cooked Chickpeas
• 4 tbsp Tahini
• Juice of 1 ½ Lemons
• Salt to taste
• 1 clove of crushed Garlic (optional)
1. Mix all ingredients in blender until creamy in texture
2. Place in serving bowl, drizzle with olive oil and garnish with chopped parsley.
- You can drizzle the top with samneh ( ghee butter ) and toasted pine nuts.
- Sprinkle some sumac or paprika on top
- Garnish with browned ground beef
1 cup butter room temperature
1 cup powder sugar
2 cups flour
1/2 tsp salt
pistachio halves or pine nuts for decoration
1. Preheat oven to 350F
3. In the stand mixer bowl add butter, sugar, salt and flour.
5. Attach the paddle attachment . Turn on the mixer on medium speed and mix for 1 to 2 minutes until forming a soft and smooth dough . You can use it right the way or leave it to rest for at least one hour.
7. Divide dough into small balls ( walnut size or smaller ) . Put a piece of pistachio right in the center of the ball and press lightly. Arrange balls in a cookie sheet by making a 1 inch distant between them .
8. Bake on the middle rack ogf the oven for 8 to 10 minutes. It is important that the color of the cookies do not change, and remains white during baking ( be careful not to over bake ) .
9. Bring Cookies out of the oven and transfer cookies to a wire rack to let cool . Store in a tight cover container
- 1 Bag 16 oz. (1 lb.) dry Chickpeas
- 1 tsp Baking Soda
- 3 cups water
- 1 cup Chopped Parsley
- 1 Small Onion, chopped
- 4 cloves Garlic, crushed
- 1 tsp ground Cumin
- 1 tsp ground Coriander
- 1 tsp Paprika
- Salt to taste
- 1tsp Baking Powder
- 1/2 tsp baking soda
1. Soak chickpeas in water and 1 tsp baking soda in a medium bowl, overnight.
2. Drain chickpeas
3. In the food processor add chickpeas along with all other ingredients except for baking powder and baking soda.
4. Grind until fine in texture .
5. 10 minutes before frying the Falafel mixture. Add baking powder and baking soda. Stir very well to combine.
6. Shape into small discs and deep fry at 350° until golden brown .
Serve with Pita bread, tahini sauce ( taratour ) and a variety of pickles and vegetables … With love from my kitchen to yours!
Tips: if you want to fry just half of the falafel dough, freeze the rest in a freezer bag without adding the baking sofa and the baking powder. And use just half of the amount of baking sofa and baking powder for the half of the dough that you want to fry.
Şekerpare is one of the many delectable and popular desserts in the Turkish cuisine. Mainly prepared by baking some soft balls of pastry dipped in thick lemony sugar syrup.
Pronounced “sheh-ker-pah-reh” in Turkish, this mouth-watering traditional dessert will surely satisfy anyone who has an appetite for baked pastries soaked in the sweetness of a lemony pool of syrup.
- 16 tbs butter at room temperature,
- 3/4 cup semolina,
- 1/2 cup confectioners sugar
- 2 eggs (one yolk is used for the top)
- 1 teaspoon baking powder
- 1 tsp vanilla
- 1 tbs orange water blossom ( mazaher )
- Flour as needed
For the simple syrup:
- 2 cups sugar,
- 2 1/2 cups water,
- 3-4 drops of lemon.
- Combine butter, 1 egg, 1 egg white, confectioners sugar and semolina in a large bowl and mix well.
- Begin to knead adding flour little by little.
- Add baking powder and vanilla and orange water blossom.
- Add flour and knead until the consistency of play dough.
- Shape in a desired size and set a baking sheet,
- Mix the egg yolk and rub the tops of the sekerpares with a brush,
- Take a fork and scratch the tops lightly.
- Bake in a preheated oven at 400 F until golden brown.
- Start preparing the syrup after the sekerpares are cooled.
- For this combine water, sugar and lemon juice into a large cooking pan and stir until sugar is dissolved away.
- Boil for 10-15 minutes.
- Wait for 5 minutes to cool the syrup a little.
- Pour the hot syrup on to the cooled sekerpares and wait for at least 1 hour to soak them the syrup.
- You do not have to use the whole quantity of the syrup you made, depends on how sweet you like your dessert to be.
- Garnish with crushed pistachios.
The name Makloubeh was given to this dish because you flip the pot over when you serve it and it came down like a cake . It is a very famous and traditional dish in palestine . Made from meat ( lamp or chicken ), rice and vegetable ( eggplant / califlower, potatoes and or peas and carrots ) . Usually we make the chicken Makloubeh with cauliflower and potatoes ( optional ) and the lamp Makloubeh we make it with eggplant …. Delicious, tasty, and very flavorful . My mom’s Makloobeh is the best . You probably hungry by now after reading my description about this dish . Here is the recipe :
• 2 cups medium grain rice, washed and soaked in cold water for 20 minutes.
• 6-8 pieces chicken or lamb
• 2 cups reserved chicken broth
• 1 bag frozen peas and carrots sauteed or 2 eggplants, peeled and cut diagonally and deep fried or 1 head of cauliflower, cut and deep fried
• ½ tsp cinnamon
• ½ tsp allspice
• ¼ tsp black pepper
• 4 cloves garlic, crushed
• 2 tbsp oil
• ¼ tsp turmeric
• 1 ½ tsp salt
. Bay leaf
. Onion slices (optional)
1. Wash chicken and pat dry . Sprinkle chicken with salt and turmeric. Sautee chicken with oil and then drain the fat. Add three cups of water and adjust salt. At this point you can add a bay leaf and some onion slices for fragrant . Allow chicken to cook for about an hour and 15 minutes. Get rid of bay leave and reserve broth .
2. Drain water from the rice. put a couple tablespoons of the rice in the bottom of a big pot . Cover with the chicken pieces and sprinkle with allspice . Put the vegetable over the chicken along with the crushed garlic, cinnamon and pepper . Put the rest of the rice over the vegetable and then add the two cups of reserved chicken broth.
3. Put a plate on top and let it cook on a medium heat until it boils. Turn the heat down to medium-low and let it cook for about 30 minutes or until all the chicken broth is absorbed.
4. Let it rest for a little bit and then serve by flipping the pot over the serving dish.
Serve with salad and plain yogurt .