Strawberry Turnovers with Puff Pastry

Making buttery, light & flaky strawberry turnovers is so easy using frozen puff pastry. Just like these blueberry turnovers and apple turnovers, they're perfect for breakfast, brunch, or even dessert. We make a homemade jammy strawberry filling and a vanilla glaze to finish them off, and they're ready in 30 minutes.

Remember old-school toaster strudels from back in the day? This strawberry turnovers recipe is essentially a homemade version of those, but tastier because of the made-from-scratch strawberry filling and delicious vanilla glaze.

Using frozen puff pastry is a game changer because it's so easy and very versatile. Use it to make my apple pie with puff pastry, tomato tart, and beet tart.

And if you love strawberries, don't miss my strawberry cornmeal cake, which is simple enough for a weekday but beautiful enough for a special occasion.

⭐️ Why These Turnovers are the Best

• Buttery, light, and flaky strawberry puff pastry turnovers with a jammy strawberry filling and a vanilla glaze
• Skip the Pepperidge Farm version when you can make easy & delicious homemade turnovers using store-bought puff pastry and just 9 ingredients
• Excellent & fun way to use your seasonal strawberries
• Perfect for breakfast, brunch, or dessert
• Freezer-friendly recipe
• Make ahead and bake later instructions provided

🍓 Ingredient Notes

• Frozen puff pastry - Can be found in the freezer aisle at your local supermarket; thaw the pastry sheets in the refrigerator or on the counter. Or, if you're up to it, make your own homemade puff pastry!
• Strawberries - I used fresh strawberries but frozen will work as well. However, if using frozen strawberries, be sure to thaw them first and skip the added water.
• Granulated sugar - Sweetens our strawberries just enough without making them too sweet
• Cornstarch - acts as a thickener for the fruit filling
• Salt - Adding a pinch of salt to the sweet strawberry mixture will enhance the flavor
• Fresh lemon juice - Adds bright citrus flavor; store-bought lemon juice will work as well.
• Egg - Using an egg wash helps to seal our turnovers and also creates a golden brown color on the outside while baking.
• Vanilla extract - Adds rich vanilla flavor to our glaze, which complements the strawberries

📝 Variations & Substitutions

• Make strawberry cream cheese turnovers: Spread ½ tablespoon of cream cheese onto the center of each square before adding the filling, then follow the recipe instructions accordingly.
• Berries. Substitute your favorite berries, like blackberries, blueberries, or raspberries.
• Skip the glaze. Instead, after brushing your fruit turnovers with the egg wash, sprinkle them with granulated sugar for a slightly crunchy texture.
• Make mini-strawberry turnovers. To make bite-sized treats, cut your puff pastry sheets into 6 squares instead of 4 (for a total of 12). Use about 1 tablespoon of strawberry mixture per square and follow the remaining recipe instructions.
• (Canned) strawberry pie filling: This can be used in a pinch if you don't have time to make the homemade filling. You will need about 1 ½ cups total.
• Sweeten to taste. If your strawberries are not very ripe (sweet), add another tablespoon of sugar for extra sweetness.

🔪 How to Make Strawberry Turnovers

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Make the strawberry filling:

In a small pot over medium heat, add the strawberries, sugar, cornstarch, water, and salt. Stir to combine and cook for 3 minutes, until bubbly and slightly thickened.

Remove from heat, add fresh lemon juice, and stir to combine. Let mixture cool while you prepare the pastry (or place it in the fridge for faster cooling).

Prep puff pastry:

Onto a lightly floured surface, unroll thawed pastry sheets and lightly roll with a rolling pin to smooth out dough into a square shape.

Assemble strawberry turnovers:

Using a sharp knife, cut each pastry sheet into 4 equal-sized squares (you will have 8 total). Place 1-2 tablespoons of strawberry filling in center of each square.

In a small bowl, whisk together the egg and water to create an egg wash.

Use a pastry brush or spoon to brush egg wash along the ½" edge of each pastry square. Fold opposite pastry corners together to form a triangle. Use a fork or your fingers to crimp the edges together by pressing down gently.

Use the same fork to pierce the top of each pastry to allow steam to escape.

Transfer turnovers to prepared baking sheet and brush each turnover with egg wash. Bake for 15-20 minutes, until pastry is golden brown.

Allow to cool for at least 10 minutes to avoid burning your mouth. They are worth wait!

Make the vanilla glaze:

In a small bowl, whisk together the confectioner's sugar, milk, and vanilla extract until smooth. You should have a thicker consistency. Add more confectioner's sugar or milk to achieve your desired consistency.

Drizzle the glaze over turnovers and serve with any remaining strawberry filling on the side. Enjoy!

👩🏼‍🍳 Expert Tips

• Storage: These strawberry turnovers are best served fresh, but you can also store them (in an airtight container) in the fridge for up to 4 days.
• How to freeze: Place completely cooled turnovers onto a baking sheet and freeze for 30 minutes. Transfer to a freezer-safe container and freeze for up to 3 months. To thaw, place in refrigerator overnight.
• How to reheat: Place turnovers in a preheated 375 degree F. oven for 5-10 minutes, until heated through.
• Don't overfill the turnovers. Make sure you can easily seal the pastry edges so that the filling doesn't leak out.
• Let turnovers cool. To avoid burning your mouth, I recommend letting the strawberry pastries cool for 10 minutes before eating them.
• Make ahead and bake later: Prep pastries but leave off the egg wash. Freeze on a baking sheet for 30 minutes, then transfer to a freezer-safe bag. Bake straight from the freezer, but don't forget to add the egg wash. Add 4-5 minutes to your baking time.
• Keep puff pastry cold. Until you're ready to use it, keep it chilled. This will ensure a light & flaky pastry.
• Let the strawberry filling cool. Make sure it's at room temperature before using it. This will prevent your pastry sheets from warming up.
• Pierce turnovers with a fork. This will help steam to escape.
• Use an egg wash. It gives turnovers a golden brown finish, and also helps to seal the edges and prevent leaks.

💬 Frequently Asked Questions

🍽 Related Recipes

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Strawberry Turnovers Recipe

Author: MaryAnne

Making buttery, light & flaky strawberry turnovers is so easy using frozen puff pastry. Just like these blueberry turnovers, they're perfect for breakfast, brunch, or even dessert. We make a homemade jammy strawberry filling and a vanilla glaze to finish them off, and they're ready in 30 minutes.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Breakfast, Dessert

Cuisine American

Servings 8 turnovers

Calories 373 kcal

Ingredients

  

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For the pastry:

• ▢ 1 package frozen puff pastry, thawed (2 sheets)

For the strawberry filling:

• ▢ 2 cups fresh or frozen strawberries, diced
• ▢ ¼ cup granulated sugar
• ▢ 2 Tablespoons cornstarch
• ▢ ½ cup water
• ▢ pinch of salt
• ▢ 2 teaspoons fresh lemon juice

For the egg wash:

• ▢ 1 large egg
• ▢ 1 Tablespoon water

For the vanilla glaze:

• ▢ 1 cup confectioner's sugar
• ▢ 2 Tablespoons milk
• ▢ 1 teaspoon vanilla extract

Instructions

 

Cook ModePrevent your screen from going dark

 

• Preheat oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.

Make the strawberry filling:

• In a small pot over medium heat, add the strawberries, sugar, cornstarch, water, and salt. Stir to combine and cook for 3 minutes, until bubbly and slightly thickened.
• Remove from heat, add fresh lemon juice, and stir to combine. Let mixture cool while you prepare the puff pastry (or place it in the fridge for faster cooling).

Prep puff pastry:

• Onto a lightly floured surface, unroll thawed puff pastry and lightly roll with a rolling pin to smooth out dough into a square shape.

Assemble turnovers:

• Using a sharp knife, cut each pastry sheet into 4 equal-sized squares (you will have 8 total). Place 1-2 tablespoons of strawberry filling in center of each square.
• In a small bowl, whisk together the egg and water to create an egg wash.
• Use a pastry brush or spoon to brush egg wash along the ½" edge of each pastry square. Fold opposite pastry corners together to form a triangle. Use a fork or your fingers to crimp the edges together by pressing down gently.
• Use the same fork to pierce the top of each pastry to allow steam to escape.
• Transfer turnovers to prepared baking sheet and brush each turnover with egg wash. Bake for 15-20 minutes, until pastry is golden brown.
• Allow to cool for at least 10 minutes to avoid burning your mouth. They are worth wait!

Make the glaze:

• In a small bowl, whisk together the confectioner's sugar, milk, and vanilla extract until smooth. You should have a thicker consistency. Add more confectioner's sugar or milk to achieve your desired consistency.
• Drizzle the glaze over turnovers and serve with any remaining strawberry filling on the side. Enjoy!

Notes

• Storage: These strawberry pastries are best served fresh, but you can also store them (in an airtight container) in the fridge for up to 4 days.
• Don't overfill the turnovers. Make sure you can easily seal the pastry edges so that the filling doesn't leak out.
• Let turnovers cool. To avoid burning your mouth, I recommend letting the strawberry pastries cool for 10 minutes before eating them.
• Keep puff pastry cold. Until you're ready to use it, keep it chilled. This will ensure a light & flaky pastry.
• Let the strawberry filling cool. Make sure it's at room temperature before using it. This will prevent your pastry sheets from warming up.
• Pierce turnovers with a fork. This will help steam to escape.
• Use an egg wash. It gives turnovers a golden brown finish, and also helps to seal the edges and prevent leaks.

Nutrition

Calories: 373kcalCarbohydrates: 54gProtein: 6gFat: 24gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gTrans Fat: 0.003gCholesterol: 21mgSodium: 163mgPotassium: 108mgFiber: 2gSugar: 9gVitamin A: 41IUVitamin C: 22mgCalcium: 20mgIron: 2mg

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