Strawberry Turnovers

4.72 from 14 votes

Quick and easy strawberry turnovers made with puff pastry and stuffed with fresh strawberry filling. Drizzle with glaze for a beautiful spring brunch recipe.

Prep Time20

Cook Time13

Total Time33

Course: Brunch

Cuisine: American

Keyword: easy strawberry recipe, strawberry pastry

Servings:

Calories: 188kcal

Author: Julie Clark

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. 3/4 cup quartered strawberries, 1/3 cup granulated sugar, 1/4 cup water, 1/2 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 1/2 cup of quartered, fresh strawberries. Cool completely.* 1/2 teaspoon vanilla extract, 1 tablespoon salted butter, 1/2 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. 1/4 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 1/2 a cup of powdered sugar and whisk together until smooth. Drizzle the glaze overtop the cooled pastries. 1/2 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