Strawberry Turnovers
My strawberry turnovers are made with flaky butter puff pastry and are filled with a delicious and easy home made strawberry filling.
Summer brings an abundance of strawberries and I love using strawberries for so many things, including these delicious strawberry turnovers. The filling is sweet and tart at the same time and the crust is crispy and flaky. What’s not to love about that?
Ingredients for Strawberry Turnovers
Some fresh strawberries, some sugar, some store bought puff pastry and we have a snack or dessert that everyone will enjoy.
Ingredient List for Strawberry Turnovers
- 2 cups strawberries
- 4 tablespoons sugar
- 1/4 cup water
- a pinch of salt
- 2 tablespoons cornstarch
- 2 tablespoons of water
- 1 package of puff pastry
- 4 tablespoons of demerara sugar (optional)
- 1 egg
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The Strawberries
Let’s start with the strawberries. We need to cook and cool them down completely, so it’s the first step in the process.
- Before we start with the strawberries, thaw the puff pastry as per the package directions.
- Chop 2 cups of strawberries into small pieces.
- Add them to a small pan and turn the heat to medium low.
- Next, add 4 tablespoons of sugar, a 1/4 cup of water, and a pinch of salt.
- Mix everything together and allow the mixture to come to a boil.
- Continue cooking the strawberries for 5-6 minutes on low.
The Cornstarch Slurry
Now that the strawberries are cooked, we can thicken them. We need to make a cornstarch slurry that will help with that.
- Add 2 tablespoons of cornstarch to a small bowl.
- Then, add 2 tablespoons of cold water.
- Mix everything well to form a slurry.
- Add this to the pan with the strawberries and mix it in.
- Turn the heat off and watch the mixture thicken.
- Take the pan off the heat and allow the mixture to cool down completely.
Making the Strawberry Turnovers
Once our strawberries are cooled and ready to be used, we can make our strawberry turnovers.
- Get the thawed puff pastry out of the fridge, unwrap it, and lay it flat on the counter.
- Cut it into 8 square pieces – this will depend on the size of your puff pastry.
- Pick one piece of your pastry and add 3 tablespoons of the strawberry mixture onto the piece and fold it over to form a triangle.
- Continue to fill all 8 pieces.
Baking the Strawberry Turnovers
Once you have all 8 turnovers ready, we can bake them.
- Before we bake, whip one egg in a small bowl.
- Using a baking brush, brush the top of each turnover with the egg.
- I like to sprinkle mine with demerara sugar, which I find helps add an extra layer of crunch to the top of the turnovers.
- Sprinkle about 1/2 a teaspoon of demerara sugar onto each turnover.
- Preheat the oven to 425 degrees F.
- We can now bake the turnovers for about 20-25 minutes or until they are browned on top and puffy.
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Strawberry Turnovers
Course: SnackCuisine: CanadianDifficulty: Easy8
servings8
minutes20
minutes74
kcal28
minutesMy strawberry turnovers are made with flaky butter puff pastry and are filled with a delicious and easy homemade strawberry filling.
Ingredients
2 cups strawberries
4 tablespoons sugar
1/4 cup water
a pinch of salt
2 tablespoons cornstarch
2 tablespoons of water
1 package of puff pastry
4 tablespoons of demerara sugar (optional)
1 egg
Directions
- Thaw the puff pastry as per the package directions.
- Chop the strawberries into small pieces.
- Add them to a small pan and turn the heat on to medium low.
- Add the sugar, salt, water and cook for 5-6 minutes.
- Make a cornstarch slurry by adding the cornstarch and water into a small bowl and mixing.
- Add the slurry to the pan and mix well.
- Turn the heat off, take the pan off the heat, and allow the strawberry mixture to cool down completely.
- Preheat the oven to 425 degrees F.
- Remove the thawed puff pastry from the fridge.
- Unroll and place on the counter.
- Cut it into 8 square pieces.
- Take one piece of the pastry and place 4 tablespoons of the strawberry mixture onto the pastry. We are making a triangle, so place the strawberries in a diagonal way (see pictures above).
- Fold the pastry to form a triangle. Place it on a parchment lined baking tray. Continue to make all 8.
- Whip the egg and using a baking brush, apply the egg onto each triangle.
- Sprinkle about 1/2 a teaspoon of demerara sugar on top of the egg.
- Bake the pastry for 20 minutes.
- Allow to cool down a little before enjoying.
A turnover is made with puff pastry, meanwhile, a pie is made with pie dough. The difference is also the way they are made. A turnover is a square piece of puff pastry that is folded over to form a triangle, while a pie is generally circular.
A turnover is made with puff pastry that is filled with fruit, while a strudel is made with phyllo pastry.
A turnover is made with puff pastry, while a tart is made with tart dough. A tart is a small round piece of dough that is filled with fruit or other fillings and left open. A turnover is generally a square piece of dough that is filled with fruit and folded over to make a triangle.
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