Editor's note: The recipe and introductory text below are adapted from Ramin Ganeshram's book Sweet Hands: Island Cooking from Trinidad & Tobago.
Ganeshram also shared some helpful tips exclusively with Epicurious, which we've added at the bottom of the page.
To read more about Trinidadian cuisine, click here.
These turnovers are the Trinidadian version of the fruit-filled tarts traditional in European baking. They make an ideal snack or dessert. Dress them up for guests with a dollop of whipped cream and dash of cinnamon.
· Originally a flavoring made from the oil of nutty, vanilla-scented tonka beans, mixed essence is today a combination of extracts used in almost all Trinidadian baked goods. It's available in West Indian markets or can be made at home by mixing 1/2 cup pure vanilla extract, 1/4 cup each almond and pear extracts, 2 teaspoons dark rum, and 2 drops orange flower water. Store in a tightly sealed jar in a cool, dark place.
