Calzone Vs Turnover: What Are The Key Factors To Consider?
What To Know
- Calzones are traditionally baked in a hot oven until the crust turns golden brown and the filling is bubbling and hot.
- Baked turnovers are cooked in a preheated oven until the crust is golden brown and the filling is heated through.
- Ultimately, the choice between a calzone and a turnover is a matter of personal preference.
In the realm of savory pastries, two culinary creations stand as formidable contenders: the calzone and the turnover. Both boasting a delectable filling encased in a golden-brown crust, these culinary delights often ignite debates among food enthusiasts. This blog post delves into the intricate world of calzone vs turnover, exploring their culinary nuances, historical origins, and the factors that set them apart.
The Calzone: An Italian Culinary Masterpiece
Originating from Naples, Italy, the calzone is a half-moon-shaped pastry that resembles a folded pizza. Its dough, typically made from a combination of wheat flour, water, yeast, and olive oil, is rolled out and filled with a rich blend of savory ingredients. Common fillings include mozzarella cheese, ricotta cheese, various meats, vegetables, and herbs. After filling, the calzone is sealed by crimping the edges together and baked until the crust turns a tantalizing golden brown.
The Turnover: A Versatile Pastry with Global Roots
Unlike the calzone, which has a specific Italian heritage, the turnover is a pastry that has found its place in various cuisines worldwide. Its origins can be traced back to ancient Greece, where it was known as a “plakous.” Over the centuries, the turnover has evolved and diversified, with variations found in cultures across Europe, Asia, and the Americas. The dough for turnovers is typically made from puff pastry or flaky pastry, resulting in a light and airy crust. Fillings can range from sweet to savory, including fruits, jams, meats, and cheeses.
Crust: The Foundation of Flavor
One of the primary differences between calzones and turnovers lies in their crusts. Calzones are characterized by their thick, chewy crust, which provides a sturdy base for the hearty fillings. The crust is typically made from a simple dough that is allowed to rise before being baked. Turnovers, on the other hand, have a lighter, flakier crust that shatters upon biting. This contrast in texture contributes to the distinct eating experiences associated with each pastry.
Fillings: A Symphony of Flavors
The fillings of calzones and turnovers offer a wide range of flavor profiles. Calzones are typically filled with savory ingredients, such as cheeses, meats, and vegetables. Common fillings include a combination of mozzarella, ricotta, and Parmesan cheeses, along with pepperoni, sausage, or ground beef. Vegetables such as spinach, mushrooms, and onions are also popular additions. Turnovers, on the other hand, can be filled with both sweet and savory ingredients. Sweet fillings often include fruits, such as apples, berries, or peaches, combined with sugar, cinnamon, and nutmeg. Savory fillings may include meats, cheeses, or vegetables, similar to those used in calzones.
Shape and Size: A Matter of Aesthetics
Calzones are typically shaped like a half-moon, with a characteristic folded appearance. Their size can vary, but they are generally larger than turnovers, ranging from 6 to 10 inches in diameter. Turnovers, on the other hand, are smaller and have a more rectangular or triangular shape. They are often filled with a smaller amount of filling and are typically 3 to 5 inches in length.
Cooking Methods: Embracing Tradition
Calzones are traditionally baked in a hot oven until the crust turns golden brown and the filling is bubbling and hot. The baking time can vary depending on the size and thickness of the calzone. Turnovers can be baked or fried, depending on the desired texture. Baked turnovers are cooked in a preheated oven until the crust is golden brown and the filling is heated through. Fried turnovers are submerged in hot oil until the crust is crispy and the filling is cooked through.
Culinary Cousins: Exploring Variations
While calzones and turnovers are distinct culinary creations, they have given rise to several variations that share certain characteristics. Stromboli, a close relative of the calzone, is a rolled and baked pastry filled with similar ingredients. Empanadas, popular in Latin American cuisine, are also similar to calzones, but they are typically filled with ground meat and vegetables. Samosas, originating from India, are triangular-shaped pastries filled with a blend of spices, vegetables, and sometimes meat.
Which Reigns Supreme: A Matter of Preference
Ultimately, the choice between a calzone and a turnover is a matter of personal preference. Both pastries offer unique flavor profiles and culinary experiences. Calzones, with their hearty fillings and chewy crust, are ideal for those seeking a satisfying and savory meal. Turnovers, with their lighter crust and diverse fillings, cater to a wider range of palates, from those craving a sweet treat to those desiring a savory snack.
What You Need to Learn
Q: Are calzones and turnovers the same thing?
A: No, calzones and turnovers are different pastries with distinct characteristics, such as crust type, size, and fillings.
Q: What is the difference between a calzone and a stromboli?
A: While both are Italian pastries, calzones are typically folded in a half-moon shape, while strombolis are rolled and baked.
Q: Can turnovers be made with puff pastry?
A: Yes, puff pastry is a common choice for making turnovers, resulting in a light and flaky crust.
Q: What are some popular fillings for turnovers?
A: Turnovers can be filled with a variety of ingredients, including fruits, jams, meats, and cheeses.
Q: How can I store calzones and turnovers?
A: Calzones and turnovers can be stored in an airtight container at room temperature for up to 2 days. For longer storage, they can be frozen for up to 2 months.