Differences Between Turnovers & Popovers
Popovers and turnovers are both baked goods, but that is where their similarities end. Turnovers are classified as pastries while popovers are a rich variety of quickbread. Both have a center hollow, which may or may not be filled, depending on the dish. Other features distinguish these two baked foods and give them their own unique characteristics. Does this Spark an idea?
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Shape
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Popovers and turnovers differ most significantly in their shape. Turnovers are triangular pastries folded flat over a sweet or savory pie filling. They are similar to half-moon-shaped empanadas and square toaster pastries. Popovers resemble oven-risen muffins with a custard cup-shaped base and a hollow interior.
Crust
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Popovers contain a set of basic ingrediens: eggs, flour, salt, milk and butter. The liquid batter heats and creates steam. This steam lifts the popover above the top of the popover pan and creates the large steam pocket in the middle of the popover. The crust of the popovers is light and eggy in flavor, similar to the taste of an omelet. Turnovers use a variety of crusts, depending on the filling inside. Sweet fruit fillings use a flaky or short pie dough or a puff pastry dough for the crust, but risen yeast crusts similar to pizza crusts are used for some savory turnovers. In this respect, savory turnovers are similar to calzones which use a pizza crust folded in half over a filling of pizza toppings.
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Filling
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The filling for turnovers varies as much as pie fillings. Turnovers resemble hand-held pies, and the fillings are only limited by size to those ingredients that can fit into the turnover crust. Fruit fillings such as apple, cherry or blueberry create sweet turnovers, but savory turnover recipes using meats and vegetables also exist. Popovers usually do not contain a filling. Their moist interior is butter and served like a dinner roll. For additional flavor, seasonings are added to the popover batter before baking. Popovers are similar to, but not the same as Yorkshire pudding. Those resemble popovers with a sunken top like a souffle. Added beef drippings to the Yorkshire pudding batter make these a savory baked good.
Eating
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Turnovers can be served hot or at room temperature, in the same way that pie is served. Try a warm, sweet turnover with a scoop of ice cream for an alternative to pie. Popovers must be served fresh out of the oven. Popovers should be served as soon as possible because as they cool, the eggs will make the popovers rubbery in texture. Hot popovers are best eaten like warm bread, split and spread with plain or flavored butter on their moist interior.
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References
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