The Sweetest Strawberry Turnovers
These strawberry turnovers with puff pastry are super tender and light. Filled with homemade strawberry filling and coated in a pretty pink strawberry glaze. You can use grocery store puff pastry sheets, but homemade rough puff pastry isn’t hard to make and tastes even better!
Turnovers are like little hand pies made puff pastry, with a filling placed top and then folded over and sealed. For this recipe, I reckon homemade puff pastry is 100% worth making.
It tastes delicious, thanks to the copious amounts of butter in the dough. The dough is rolled and folded multiple times, creating layers. As it is baked, the water in the butter evaporates, pushing these layers up. I have an easy recipe for bulk rough puff pastry dough that anyone can make! For this recipe, I’ve included a smaller amount, perfect for these turnovers.
The strawberry filling is thick and full of flavor and all homemade!
Let’s see how to make it!
- If you’re making your own pastry, you’ll need a couple of hours to let it chill.
- Begin with chilled butter cubes in flour.
- Roughly cut the butter into the flour mixture, leaving lots of big pieces.
- Add enough liquid to make a dough that holds together when pressed, but isn’t sticky.
Roll it into a rectangle, then fold it like a pamphlet.
- Turn it a quarter turn and roll and fold again. Do a total of 6 rolls and folds.
- Chill the dough and make a start on the filling.
- Make the strawberry filling by cooking down strawberries with cornstarch, lemon and sugar. Let this cool before using.
- Roll the pastry into a 10×12-inch rectangle. Cut the dough into six 4×5-inch rectangles. Dollop on cooled strawberry filling.
- Fold over the pastry to tuck in the berry filling.
- Crimp the edges with a fork, add some slits in the top and brush with egg wash.
- While they’re baking, make the glaze with a little reserved filling
- Dollop it over the baked pastries and you’re done!
Storing
Leftover strawberry turnovers can be stored in an airtight container for up to 2 days or refrigerated for up to 4 days. They can also be wrapped tightly and frozen for up to three months.
Strawberry Turnovers
Super flaky, homemade strawberry turnovers filled with a juicy strawberry filling and topped with strawberry glaze.
Ingredients
Rough Pastry (or use a sheet of store-bought puff pastry)
- 125 g all-purpose flour
- 113 g unsalted butter cold, and cubed
- 1/4 teaspoon salt
- 1/4 teaspoon granulated sugar
- 1/4 teaspoon lemon juice or white vinegar
- 50 g cold water
Strawberry filling
- 2 tablespoon cold water
- 1/2 tablespoon cornstarch
- 180 g strawberries fresh or frozen
- 2 1/2 Tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla paste
Egg wash
- 1 large egg
- 1 tablespoon water
Glaze
- 2 Tablespoons strawberry filling
- 120 g powdered sugar
- 1 Tablespoon milk
Instructions
Pastry
- To a large bowl add the flour, sugar, and salt and mix them together. Add the cold cubes of butter to the flour.
- Use a pastry cutter to cut the butter Into the flour roughly, but not too small. A few small pieces are fine but the rest can be left in fairly large chunks. If the butter is melting at any point, place the bowl in the refrigerator.
- Pour the lemon juice into the ice-cold water. Drizzle it in slowly, a tablespoon at a time, into the dough. Use a spatula or your hands to combine it into a shaggy dough. Add enough water as needed but not too much. Add any extra water slowly, a tablespoon at a time.
- It should hold together easily when pressed but not be sticky. If the dough is super crumbly, add a bit more water. You don't want it sticky, though.
- Form the dough into a mound and let it chill in the fridge for 10 minutes. If your room temperature is very cold, you can begin rolling right away.
- On a floured work surface, roll the dough with a rolling pin into roughly a 5x10inch rectangle. You will see large chunks of butter in the dough. Dust off any excess flour from the top of the dough.
- Fold the bottom third of the dough up to the middle, then fold the top third of the dough over top to make a pamphlet shape. That was Fold 1. Turn the dough a quarter turn and roll it back out into a rectangle and repeat the folding. That was fold 2.
- Repeat this process 4 more times so you do 6 folds in total. If you are making this on a cold day then there is no need for any fridge rest in between the rolling of the layers unless the butter is melting. In the summertime, the rough puff pastry will likely need a fridge rest in between every second fold to ensure the butter stays chilled.
- After the last fold, wrap the dough up tightly in plastic wrap and place it in the fridge for a minimum of 2 hours or up to 24.
Strawberry filling
- Make this right after the pastry so it has time to chill and thicken in the fridge before using.
- In a small bowl combine water and cornstarch and mix it into a slurry. Add it to a small saucepan along with chopped strawberries, sugar, lemon juice, and salt. Place the saucepan over medium-low heat and stir regularly as the mixture begins to warm up.
- You can use a wooden spoon to mash the strawberries up a bit as they heat but not too much. You want a few chunks of strawberries in the sauce. As it gets hotter, start stirring continually to stop the cornstarch from prematurely cooking at the bottom of the saucepan.
- As the whole mixture comes to a boil it will thicken quickly and become jelly-like and lose its cloudy appearance. Let it boil, while stirring, for a full minute before taking it off the heat.
- Once cooked, take 2 tablespoons of the mixture and push this through a sieve to collect all the strawberry syrup. This syrup is what you'll use for the glaze. The strawberry pulp left in the sieve can be added back to the remaining filling or discarded.
- Let the remaining filling cool down to room temperature, then cover it and store it in the fridge until needed.
Assembling
- Remove the dough from the fridge and place it on a lightly floured work surface. Roll it into a 10×12-inch rectangle. Cut the dough vertically down the middle, then twice horizontally to make six 4×5 inch rectangles. A pizza cutter is very helpful for this.
- Add a heaped tablespoon of filling on one half of each rectangle leaving a ½ inch border on the side where you've placed the filling. Brush a little border of water along the ½ inch edge of the pastry, then fold over the other half.
- Use a fork to crimp down the edges to seal them. They need to be well sealed or they will burst open in the oven.
- Once all the turnovers have been assembled, place them in the fridge to chill while the oven is heated.
Baking
- Heat the oven to 400°F/200°C and line a large baking sheet with a piece of parchment paper.
- Place the turnovers on the sheet. Whisk together the egg and water for the egg wash and use a pastry brush to brush it evenly over each turnover.
- Use a sharp knife to create two slits on the tops of the turnovers to allow the steam from the filling to escape.
- Bake the turnovers for around 20-23 minutes until deep golden brown. Let them cool on a wire rack for 10 minutes before glazing.
Glaze
- To make the glaze, in a medium bowl combine the powdered sugar, reserved strawberry sauce, and enough milk to make a thick but pourable glaze.
- Drizzle it over the top of the turnovers
Notes
*This recipe is written using grams as the main measurement. If you don't have a scale US cup equivalents are also included. Note that these are smaller than metric cups. For best results, use grams.
Make bulk rough puff pastry and portion it to freeze for future baking! See the full recipe here.
Nutrition
Serving: 1turnoverCalories: 339kcalCarbohydrates: 45gProtein: 4gFat: 16gSaturated Fat: 10gPolyunsaturated Fat: 6gCholesterol: 72mgSodium: 120mgFiber: 1gSugar: 27g
Tried this recipe?Let us know how it was!
