Julie Clark
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Strawberry Turnovers
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Easy, homemade strawberry turnovers made with store-bought puff pastry and stuffed with a fresh strawberry filling. Drizzle with glaze for a beautiful spring brunch recipe.
When I was younger, there was a fast food restaurant that served flaky pastry turnovers stuffed with fruit. Whenever my parents took me to that restaurant, that’s what I wanted. Skip the sandwich and fries…just hand me that pastry!
I hadn’t thought about them in years, after tasting our strawberry sweet rolls, it reminded me of strawberry pastries and I knew I needed to make them.
I love plum turnovers and apple turnovers, but since it is spring I wanted a fresh, easy strawberry turnover recipe. Little hand-held strawberry pastries that would be the perfect addition to spring breakfast, bridal shower brunch, even a light dessert at an outside picnic.
Strawberry Filling for Turnovers
For this strawberry puff pastry turnovers recipe, I took my homemade strawberry sauce recipe and halved the recipe, which was enough to fill 18 pastries.
That delicious strawberry sauce has a little sugar to sweeten it and some cornstarch to thicken. 10 minutes of cooking time in a small sauce pan is all you need to make this delicious filling. Try not to eat it all just with a spoon. It’s that good. You can even make a double batch of the sweet strawberry filling to have some to serve over some homemade frozen custard.
How to Make Strawberry Turnovers
Prepare the sauce in advance so it has time to cool before assembling the turnovers. The puff pastry is best cooked when it is cold, so making the sauce in advance prevents the sauce from warming the puff pastry.
- Preheat the oven to 400ºF. Gently unfold the puff pastry dough and cut each sheet into 9 squares.
- Spoon 2-3 strawberry pieces in the center of each square, draining most of the syrup as you do this.
- Fold the puff pastry square to make a triangle and then use the tins of a fork to press the pastry closed along the two open edges of the turnovers.
- In a small bowl, whisk together the egg and water. Use a pastry brush to spread the egg wash on top of the puff pastry triangles.
- Sprinkle a bit of granulated sugar overtop the egg wash and place the pastries on a parchment-lined baking sheet lined (or with a silicone baking mat). Bake for 12-13 minutes until the turnovers are golden brown. Then remove from the oven and allow the turnovers to cool.
- For the glaze, add two tablespoons of the leftover strawberry syrup to ½ a cup of powdered sugar and whisk together until smooth. Drizzle the glaze overtop the cooled strawberry turnovers.
Recipe Variations
- For a quick filling, use strawberry jam in place of the homemade strawberry filling in the strawberry turnovers.
- Add a teaspoon of cream cheese for strawberries ‘n cream turnovers.
- Use other fresh fruits to make these little hand pies, including blueberries, blackberries or peaches.
- Don’t like puff pastry? Make this with our homemade pie crust recipe.
Storage Instructions
Store any strawberry turnover leftovers in an airtight container on the counter for up to 24 hours, or in the fridge for up to 3 days.
Reheat in an air fryer or for a few seconds in the microwave.
If you love our strawberry turnovers, you may also love puff pastry cinnamon rolls and homemade cream puffs!
Strawberry Turnovers
Quick and easy strawberry turnovers made with puff pastry and stuffed with fresh strawberry filling. Drizzle with glaze for a beautiful spring brunch recipe.
Servings 18
Prep Time 20 minutes
Cook Time 13 minutes
Total Time 33 minutes
Ingredients
For the Filling:
- 3/4 cup quartered strawberries
- 1/3 cup granulated sugar
- 1/4 cup water
- 1/2 tablespoon lemon juice
- 2 teaspoons cornstarch
- 2 tablespoons water
- 1/2 teaspoon vanilla extract
- 1 tablespoon salted butter
- 1/2 cup additional quartered strawberries
For the Dough:
- 1 box (2 sheets) Pepperidge Farm Puff Pastry Sheets thawed
- 1 large egg
- 1 tablespoon water
- 1/4 cup granulated sugar
- 1/2 cup powdered sugar for glaze optional
Instructions
Make the Strawberry Filling:
- In a saucepan over medium heat, stir together the strawberries, sugar and water until the sugar is dissolved. Heat the mixture to boiling, stirring often. Reduce heat and add lemon juice. ¾ cup quartered strawberries, ⅓ cup granulated sugar, ¼ cup water, ½ tablespoon lemon juice
- In a small cup, combine the cornstarch and two tablespoons of water. Mix well. Pour this into the boiling strawberry mixture. Stir and boil over medium-low heat for 4 minutes or until the mixture has thickened a bit. Remove the pan from the heat. 2 teaspoons cornstarch, 2 tablespoons water
- Add the vanilla and butter. Mix until the butter has completely melted. Allow the mixture to cool for 15 minutes, then add the last ½ cup of quartered, fresh strawberries. Cool completely.* ½ teaspoon vanilla extract, 1 tablespoon salted butter, ½ cup additional quartered strawberries
Make the Strawberry Turnovers:
- Preheat the oven to 400ºF. Gently unfold the puff pastry sheets and cut each sheet into 9 squares. 1 box (2 sheets) Pepperidge Farm Puff Pastry Sheets
- Spoon 2-3 strawberry pieces in the center of each square, draining most of the syrup as you do this. (You can use the leftover strawberry syrup to make a glaze.)
- Fold the puff pastry square to make a triangle and then use the tins of a fork to press the pastry closed along the two open edges.
- In a small bowl, whisk together the egg and water. Use a pastry brush to spread the egg wash on top of the puff pastry triangles. 1 large egg, 1 tablespoon water
- Sprinkle a bit of granulated sugar overtop the egg wash and place the pastries on a large baking sheet lined with a silicone baking mat or parchment paper. ¼ cup granulated sugar
- Bake for 12-13 minutes until the turnovers are golden brown. Then remove from the oven and allow the turnovers to cool.
- If desired, add two tablespoons of the leftover strawberry syrup to ½ a cup of powdered sugar and whisk together until smooth. Drizzle the glaze overtop the cooled pastries. ½ cup powdered sugar for glaze
Notes
*Allow that fruit filling to cool completely before you start the turnovers. I like to make it a day in advance. Less mess the day I want to bake pastries!
**Store any leftovers in an airtight container on the counter for up to 24 hours, or in the fridge for up to 3 days.
Refer to the article above for more tips and tricks.
The calories shown are based on the recipe making 18 pastries, with 1 serving being 1 glazed pastry. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. **
Nutrition
Calories: 188kcal | Carbohydrates: 19g | Protein: 2g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 12mg | Sodium: 77mg | Potassium: 37mg | Fiber: 1g | Sugar: 7g | Vitamin A: 36IU | Vitamin C: 6mg | Calcium: 6mg | Iron: 1mg
Can I freeze the left over Strawberry filling?
Can i just use jam instead of strawberries
haven’t made the recipe yet, i’ll comment when i have, but i was wondering if you can bake the pastries on something other than the silicone baking sheet because i don’t have one. thanks!
Can i put bananas in this?
A little confused. How many cups of strawberries do I use in the filling? I see 3/4 cup and 1/2 cup in the ingredients. Thank you!!
yum .. as is..I felt creative the second time making them added rubarb and basil from garden with smoked sea salt..
Hi, I was wondering if you could separate the ingredients so the filling and topping is separate. Without that it’s a little bit confusing.
The ingredients and the instruction amounts don’t match(check butter)… like they cut the ingredients in half and didn’t adjust the instructions. Also, no temp shown for baking.
Hello, I want to ask if is it possible to freeze the strawberry turnover before I bake? So it’ll be late-night snack? Thank you