The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Nothing beats the delightful combination of warm, juicy strawberries and a flaky, buttery crust. These amazing strawberry turnovers are a testament to that simple pleasure. Using store-bought puff pastry, this recipe simplifies the process without sacrificing flavor or texture. In just 30 minutes, you can have a batch of golden, sweet treats perfect for breakfast, dessert, or a sweet snack.
What are Strawberry Turnovers?
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Strawberry turnovers are a type of hand pie made by folding pastry dough over a sweet filling. The name comes from the act of “turning over” the dough to enclose the filling. While you can make the pastry from scratch, the modern home baker often uses store-bought frozen puff pastry to create a delicious and visually impressive dessert with minimal effort. The result is a light, flaky crust filled with a warm, fruity center. A turnover can have either a sweet or savory filling, but the fruit-filled version is a timeless classic. If you are a fan of strawberry pastries, we suggest you try the strawberry croissant.
Ingredients
For the Strawberry Filling
- 2 cups fresh strawberries, diced (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp fresh lemon juice
For the Turnovers
- 1 sheet frozen puff pastry (from a 14.1-ounce box), thawed
- 1 large egg, beaten (for egg wash)
For the Glaze (Optional)
- 1/2 cup powdered sugar
- 2-3 tbsp milk or water
How to Prepare and Assemble Your Strawberry Turnovers
- Make the Filling: In a small saucepan, combine the diced strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and let the filling cool completely.
- Prepare the Puff Pastry: Unfold the thawed puff pastry sheet onto a lightly floured surface. Using a knife or a pizza cutter, cut the sheet into 4 equal squares.
- Assemble the Turnovers: Spoon a generous amount of the cooled strawberry filling onto one side of each pastry square. Brush a little egg wash along the edges of the pastry.
- Fold and Seal: Carefully fold the empty side of the pastry over the filling to create a triangle. Gently press the edges together with your fingers, then use the tines of a fork to crimp and seal them tightly, which helps prevent the filling from leaking out.
- Bake the Turnovers: Place the assembled strawberry turnovers on a baking sheet lined with parchment paper. Brush the tops of the turnovers with the remaining egg wash. Bake at 400°F (200°C) for 15-20 minutes, or until the pastry is golden brown and puffed.
- Glaze and Serve: While the turnovers cool, whisk together the powdered sugar and milk or water in a small bowl until you have a smooth, thin glaze. Drizzle the glaze over the warm strawberry turnovers and serve immediately.
Tips for the Perfect Strawberry Turnovers
- Prevent a Soggy Bottom: Cooking the filling first with cornstarch is a crucial step to prevent the pastry from becoming soggy.
- Don’t Overfill: Be careful not to use too much filling in each pastry square. A little goes a long way, and overfilling can cause the turnovers to burst during baking.
- Keep it Cold: Work quickly with the puff pastry. If it gets too warm, the butter will melt, and your pastries won’t be as flaky.
Conclusion
These strawberry turnovers are a simple yet impressive treat that will bring a smile to anyone’s face. The beautiful flaky crust and sweet, tender filling make for a perfect dessert or a special breakfast. Enjoy the deliciousness of these homemade turnovers!
Delicious Strawberry Turnovers: In Just 30 Minute
A simple recipe for amazing strawberry turnovers, using puff pastry for a quick and delicious dessert with a fresh fruit filling.
Ingredients
For the Strawberry Filling
- 2 cups fresh strawberries diced (or frozen, thawed)
- 1/4 cup granulated sugar
- 1 tbsp cornstarch
- 1 tsp fresh lemon juice
For the Turnovers
- 1 sheet frozen puff pastry from a 14.1-ounce box, thawed
- 1 large egg beaten (for egg wash)
For the Glaze (Optional)
- 1/2 cup powdered sugar
- 2-3 tbsp milk or water
Instructions
- Make the Filling: In a small saucepan, combine the diced strawberries, granulated sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and begins to bubble. Remove from heat and let the filling cool completely.
- Prepare the Puff Pastry: Unfold the thawed puff pastry sheet onto a lightly floured surface. Using a knife or a pizza cutter, cut the sheet into 4 equal squares.
- Assemble the Turnovers: Spoon a generous amount of the cooled strawberry filling onto one side of each pastry square. Brush a little egg wash along the edges of the pastry.
- Fold and Seal: Carefully fold the empty side of the pastry over the filling to create a triangle. Gently press the edges together with your fingers, then use the tines of a fork to crimp and seal them tightly, which helps prevent the filling from leaking out.
- Bake the Turnovers: Place the assembled strawberry turnovers on a baking sheet lined with parchment paper. Brush the tops of the turnovers with the remaining egg wash. Bake at 400°F (200°C) for 15-20 minutes, or until the pastry is golden brown and puffed.
- Glaze and Serve: While the turnovers cool, whisk together the powdered sugar and milk or water in a small bowl until you have a smooth, thin glaze. Drizzle the glaze over the warm strawberry turnovers and serve immediately.
Notes
Make sure the filling is completely cool before adding it to the pastry to prevent a soggy bottom.
