Turnover is the name given to a circle or square of flaky or ROUGH PUFF PASTRY which is folded in half to enclose either a sweet or savoury filling.
Turnovers may be large or small in size; sweet turnovers are usually about 4-inches in diameter, but savoury ones may be large or bite-sized. Small turn-overs may be fried rather than baked, which is the usual way of cooking them.
Traditional sweets from Spain, Turron (toor-rawn) are rich and crunchy. them as a snack with milk or, cut into smaller pieces, with coffee after dinner.
1 teaspoon vegetable oil
1 lb. blanched almonds, toasted
8 oz. sugar
4 fl. oz. clear honey
4 oz. Marzipan I
Using the vegetable oil, grease a 6- x 9-inch baking tin. Set aside.
In a large saucepan, combine the almonds, sugar and honey. Place the pan over very low heat and cook the mixture, stirring constantly, until the sugar has dissolved. Increase the heat to moderate and bring the mixture to the boil. Boil the mixture, stirring constantly, for 3 minutes. Remove the pan from the heat and stir in the marzipan. Beat the mixture until the ingredients are thoroughly combined. Spoon the mixture into the tin and set aside to cool slightly. Mark the mixture into l2-inch squares and leave to cool completely.
Remove the sweets from the tin and break them into -squares. Either place the sweets on a serving plate or wrap them in greaseproof or waxed paper and store until required.