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Can I use puff pastry for turn overs?

post #1 of 13
Thread Starter 

Can I use puff pastry for turn overs?  (with filling)

 

Will that work?

post #2 of 13

As opposed to what? Danish dough?

 

I can't think of any problems off hand.

post #3 of 13

OK. I'm not making a wisecrack ............... but isn't that the way it's done? 

post #4 of 13

That's what I use to make mine at home....

post #5 of 13
Quote:
Originally Posted by abefroman View Post

Can I use puff pastry for turn overs?  (with filling)

 

Will that work?



Turnovers ARE made from puff pastry....

post #6 of 13

I was wondering if he maybe meant fried turnovers. In that case, puff paste might be contraindicated. IIRC, I've seen some done with short dough or pate brise

post #7 of 13

When you go to Hawaii you have to go to Zippy's and try their turnovers. 

They make theirs with puff pastry and to me the coconut filling is the best. (you can order them on line too)

My mouth is watering!!

 

Zippy's turnovers

 

post #8 of 13
Thread Starter 

Those are the kind I made!!!  :)

 

This was a latin american recipe, it seems in Mexican and the Carribean they don't use puff pastry for their turn overs/empanadas.
 

Quote:
Originally Posted by kaneohegirlinaz View Post

When you go to Hawaii you have to go to Zippy's and try their turnovers. 

They make theirs with puff pastry and to me the coconut filling is the best. (you can order them on line too)

My mouth is watering!!

 

Zippy's turnovers

 



 

post #9 of 13

Thanks peoples for the input.

post #10 of 13

Cool. A horse of a different color. When I make empanadas I like to use a pizza style dough with wheat flour and a lot of butter. I also use both baking soda and baking powder. They come out like little calzones, filled with whatever was in the refrigerator. We always made them on Thursday night for Friday lunches. That way there would be no left-overs sitting over the weekend. The guy that introduced me to, or taught me this idea called them "pocket pies". He learned to make them for day-workers during the depression. Anyway, they're mostly savory, but can as easily be sweet. 

post #11 of 13

Pizza dough empanadas? Burn the heretic!! lol

 

I use pie dough for my empanadas.

post #12 of 13

LOL. Laugh it up smarty-clown. You'd even think I'm more off the reservation if you knew how I made it, with little or no real measuring. For it's original intention of invention, cheap easy to carry, delicious and nutritious lunches for poor day-workers, you wouldn't want a crust as delicate as a pie crust. These were not items served on plates eaten with forks. When I bake them I brush them heavily with a butter/egg wash. They brown up all dark and glossy. I've sold these on construction sites for $6 flat-rate inc. a pop. 

post #13 of 13

I know, right Abefroman?!

When we went back home last summer, our first breakfast was at Zippy’s.  My husband and I shared Apple and Coconut Naples, a plate of Portuguese sausage (linguisa) , fried rice and soft scramble.

Have a goof time In Hawaii!!

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