Strawberry Turnovers Recipe
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.
Servings: 8 turnovers
Calories: 373kcal
Ingredients
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
- 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: 373kcal | Carbohydrates: 54g | Protein: 6g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 0.003g | Cholesterol: 21mg | Sodium: 163mg | Potassium: 108mg | Fiber: 2g | Sugar: 9g | Vitamin A: 41IU | Vitamin C: 22mg | Calcium: 20mg | Iron: 2mg
