Prepare the filling: Melt butter in a skillet on moderate heat. Add strawberries, sugar, lemon juice, salt and vanilla. Stir to combine and cook until bubbling. Pass about two tablespoons of the strawberry mixture through a fine sieve to yield 1 tablespoon of the strawberry mix. Set aside and reserve for the glaze. Next, mix water and cornstarch together in a small bowl and stir into the rest of the strawberries mixture. Continuously stir while the mixture cooks and thickens, about 1 minute. Remove from heat, transfer to a small bowl and refrigerate until cool.
Prepare the egg wash: Whisk egg and water together in a small bowl. Reserve.
Preheat the oven to 400°F.
Assemble turnovers: Roll 1 portion of pastry out into a 12-inch square and cut into 4 smaller squares. Add a spoonful of the cooled strawberry mixture to the left side of each square of dough, leaving about ¼-inch from the edge untouched. Brush egg wash along the edge of the pastry and fold the square over to create a rectangle, covering the filling within. Press the edge of the dough together using a fork.
Transfer to a parchment paper-lined baking sheet. Cut three small slits onto the top of each turnover. Brush with egg wash and sprinkle with sanding sugar.
Transfer to oven and bake for 20 - 30 minutes or until top is a light golden brown colour. Remove from oven and cool for 30 minutes.
Prepare the glaze: Stir icing sugar together with the reserved strawberry mixture. Add enough milk to create a smooth glaze. Transfer glaze to a piping bag.
Add glaze: When turnovers are completely cooled, move them over to a wire rack resting on a baking sheet. Snip off a tiny bit of the corner or end of the piping bag. Squeezing the bag gently, drizzle the glaze in a zig-zag pattern by going back and forth over the turnovers.
Strawberry Turnovers with Puff Pastry
Ingredients
For the filling:
2 cups fresh strawberries, diced
1 tablespoon butter
2 tablespoons cornstarch
1 tablespoon cold water
2 tablespoons granulated sugar
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon pure vanilla extract
For the egg wash:
1 egg, room temperature
1 tablespoon water
sanding sugar, to sprinkle
For the glaze:
1 cup icing (powdered) sugar
1 tablespoon strained filling
1 tablespoon whole milk
Directions
Prepare the filling: Melt butter in a skillet on moderate heat. Add strawberries, sugar, lemon juice, salt and vanilla. Stir to combine and cook until bubbling. Pass about two tablespoons of the strawberry mixture through a fine sieve to yield 1 tablespoon of the strawberry mix. Set aside and reserve for the glaze. Next, mix water and cornstarch together in a small bowl and stir into the rest of the strawberries mixture. Continuously stir while the mixture cooks and thickens, about 1 minute. Remove from heat, transfer to a small bowl and refrigerate until cool.
Prepare the egg wash: Whisk egg and water together in a small bowl. Reserve.
Preheat the oven to 400°F.
Assemble turnovers: Roll 1 portion of pastry out into a 12-inch square and cut into 4 smaller squares. Add a spoonful of the cooled strawberry mixture to the left side of each square of dough, leaving about ¼-inch from the edge untouched. Brush egg wash along the edge of the pastry and fold the square over to create a rectangle, covering the filling within. Press the edge of the dough together using a fork.
Transfer to a parchment paper-lined baking sheet. Cut three small slits onto the top of each turnover. Brush with egg wash and sprinkle with sanding sugar.
Transfer to oven and bake for 20 - 30 minutes or until top is a light golden brown colour. Remove from oven and cool for 30 minutes.
Prepare the glaze: Stir icing sugar together with the reserved strawberry mixture. Add enough milk to create a smooth glaze. Transfer glaze to a piping bag.
Add glaze: When turnovers are completely cooled, move them over to a wire rack resting on a baking sheet. Snip off a tiny bit of the corner or end of the piping bag. Squeezing the bag gently, drizzle the glaze in a zig-zag pattern by going back and forth over the turnovers.
Strawberry Turnovers with Puff Pastry
Loading...
A tangy filling of freshly picked strawberries, sugar and lemon gets folded into store-bought puff pastry and baked to a tender, crumbly finish…
Flaky, fruity and fabulous, these STRAWBERRY TURNOVERS WITH PUFF PASTRY are sensational!
This recipe for homemade turnovers is a summertime favourite up here in cottage country. They’re also surprisingly easy to make and put a highly popular seasonal berry to good use. Before listing a few fun facts about this recipe, let’s all agree that our STRAWBERRY TURNOVERS WITH PUFF PASTRY are the next homemade baked good you just gotta make.
Here’s why:
They’re made with sweet, succulent, freshly picked strawberries
The use of store-bought puff pastry makes the assembly super simple.
They look extremely appetizing as they puff up with a rich golden colour.
We add even more flavour by drizzling them with a strawberry glaze.
Now, if making turnovers is your thing, don’t forget to check out our EASY APPLE TURNOVERS. The method is similar, but they have a spiced apple filling that family and friends will just love.
Because this recipe for strawberry-filled turnovers is so make-again-worthy, don’t forget to BOOKMARK it and PIN it to a favourite Pinterest board for desserts and baked goods. We’d also appreciate if you’d SHARE it with friends.
Ready? Let’s make STRAWBERRY TURNOVERS WITH PUFF PASTRY.
Everything needed to make this recipe is easy to find.
INGREDIENTS
We hope you have the baking basics like granulated, sanding and icing sugars, cornstarch, vanilla and salt. After that, all you need is one package of store-bought frozen puff pastry, a lemon and a pint of freshly picked strawberries. We’re pleased with the simplicity of this recipe.
Try to find locally grown berries. We used Ontario strawberries… so delicious!
We’re big proponents of buying local whenever possible. Not only will you support local farmers and merchants, but you’ll also enjoy the freshest ingredients available. Case in point: the fresh strawberries we used in this recipe were grown in our home province of Ontario. We’re big fans of their sweet bursts of flavour and the brilliant red colour that really shines in these turnovers. If you want to find the same, just look for the Product of Ontario label.
Making the filling for the turnovers is really easy.
STRAWBERRY FILLING
Making the strawberry filling for these turnovers is pretty straightforward. Using a skillet or saucepan, heat the berries at medium temperature with butter, sugar, lemon juice, salt and vanilla. Then strain and reserve a tablespoon of the sweet and tangy filling before thickening the mixture with cornstarch. That tablespoon will be used to create a strawberry glaze later in the recipe.
Make sure to chill the filling before crafting the turnovers.
Thickening the filling with cornstarch is easy, but stay close after adding it. The mixture will thicken almost instantly as it comes to temperature. Stir constantly until you remove your skillet from the heat. Very important: transfer to a bowl and make sure it cools completely before filling the turnovers. You can place it in the fridge or freezer accordingly.
We suggest using store-bought puff pasty.
PUFF PASTRY
I better come clean here and admit I’ve never made puff pastry from scratch. Sure I sorta dabbled and got kinda close with our CHEESE PUFFS or these SPICY CHEESE STICKS, but for this recipe, we opted for easy. Using store-bought frozen puff pastry sheets is recommended. Simply follow the package directions on how to thaw it and you’ll be good to go. I also suggest sprinkling flour onto your work surface and giving the dough a quick once-over with a rolling pin. This will perfect the edges so they’re nice and smooth.
We did envelope-shaped turnovers but you can do triangles, too!
FILL
Looking at the above image, you might be thinking, “Hmmm, you made rectangles?” Yup, I did. Adding the cooled filling left of centre, then folding the square of dough over to form a rectangle came to mind, so I went with it. Wanna think outta the (rectangular) box? Go ahead and do a corner-to-corner fold to create triangular turnovers. Don’t forget to grab a fork and press down the edges to create that crimp detail. Get creative, have fun and make this recipe your own.
Sanding sugar sprinkled onto each turnover will give them a bit of sparkle.
CUT, WASH & SPARKLE
I swear I’m thinking of my mom who used to go to a fancy salon back in the 70s for a wash, cut and sparkle! This turnover recipe gives that term a whole new meaning. The assembled turnovers are on the parchment-lined baking sheet waiting for three final steps. First, grab a sharp knife and cut heat vents into each, allowing steam to escape while they bake. Next, brush the turnovers with a simple egg wash. In the last step, add a sprinkle of sanding sugar. This will give your turnovers a lovely sparkle.
They turn a nice golden colour in the oven and also puff up as they bake.
BAKE
We’re giving you a 20-30 minute bake-time window for this recipe since every oven runs differently. Don’t forget to rotate the pan halfway through for best results. The goal is puffy, golden-coloured pastry, and yes, things may get a bit weepy. There are a lot of variances in handmade baked goods like this; the quantity of filling may vary, or the egg wash seal might not stick perfectly. We think it’s all part of the charm.
The strawberry-flavoured glaze is the perfect finishing detail.
GLAZE
The glaze for this recipe gets bonus points for the addition of that reserved strawberry syrup. It adds a nice flavour and a light pink hue. Drizzling it onto the turnovers is easy; you can use a piping bag, or failing that, a sandwich or storage bag. Trim away the very tip of either and zig-zag the drizzle to your heart’s content. Wait, almost forgot! Make sure the turnovers have cooled down before applying the glaze.
Homemade strawberry turnovers with puff pastry are nice as a snack or, dessert.
ENJOY
Although turnovers are a great grab-and-go snack, they are somewhat messy, especially when taking that first bite – puff pastry shatters! If serving as a snack, make sure to dole them out on plates or dinner-size napkins. If you elect to serve them for dessert, best to present them with a dessert fork so things stay fancy and not too messy, LOL!
Enjoy a summertime favourite, STRAWBERRY TURNOVERS WITH PUFF PASTRY.
Cook Mode Use cook mode to keep your screen on while cooking.
Ingredients
For the filling:
2 cups fresh strawberries, diced
1 tablespoon butter
2 tablespoons cornstarch
1 tablespoon cold water
2 tablespoons granulated sugar
1 tablespoon lemon juice
½ teaspoon kosher salt
½ teaspoon pure vanilla extract
For the egg wash:
1 egg, room temperature
1 tablespoon water
sanding sugar, to sprinkle
For the glaze:
1 cup icing (powdered) sugar
1 tablespoon strained filling
1 tablespoon whole milk
Directions
Prepare the filling: Melt butter in a skillet on moderate heat. Add strawberries, sugar, lemon juice, salt and vanilla. Stir to combine and cook until bubbling. Pass about two tablespoons of the strawberry mixture through a fine sieve to yield 1 tablespoon of the strawberry mix. Set aside and reserve for the glaze. Next, mix water and cornstarch together in a small bowl and stir into the rest of the strawberries mixture. Continuously stir while the mixture cooks and thickens, about 1 minute. Remove from heat, transfer to a small bowl and refrigerate until cool.
Prepare the egg wash: Whisk egg and water together in a small bowl. Reserve.
Preheat the oven to 400°F.
Assemble turnovers: Roll 1 portion of pastry out into a 12-inch square and cut into 4 smaller squares. Add a spoonful of the cooled strawberry mixture to the left side of each square of dough, leaving about ¼-inch from the edge untouched. Brush egg wash along the edge of the pastry and fold the square over to create a rectangle, covering the filling within. Press the edge of the dough together using a fork.
Transfer to a parchment paper-lined baking sheet. Cut three small slits onto the top of each turnover. Brush with egg wash and sprinkle with sanding sugar.
Transfer to oven and bake for 20 - 30 minutes or until top is a light golden brown colour. Remove from oven and cool for 30 minutes.
Prepare the glaze: Stir icing sugar together with the reserved strawberry mixture. Add enough milk to create a smooth glaze. Transfer glaze to a piping bag.
Add glaze: When turnovers are completely cooled, move them over to a wire rack resting on a baking sheet. Snip off a tiny bit of the corner or end of the piping bag. Squeezing the bag gently, drizzle the glaze in a zig-zag pattern by going back and forth over the turnovers.
Loading...
