Recipes | Strawberry Turnovers with Puff Pastry
Strawberry Turnovers with Puff Pastry
Flaky, fruity and fabulous, these STRAWBERRY TURNOVERS WITH PUFF PASTRY are sensational!This recipe for homemade turnovers is a summertime favourite up here in cottage country. They’re surprisingly easy to make and put a highly popular seasonal berry to good use. Let’s all agree that our STRAWBERRY TURNOVERS WITH PUFF PASTRY are the next homemade baked good you just gotta make. We’re big proponents of buying local whenever possible. Not only will you support local farmers and merchants, but you’ll also enjoy the freshest ingredients available. The strawberries we used in this recipe were grown in our home province of Ontario. We’re big fans of their sweet bursts of flavour and the brilliant red colour that really shines in these turnovers. If you want to find the same, just look for the Product of Ontario label.Not only do the local strawberries taste amazing, they’re good for you too! Strawberries are rich in antioxidants, folic acid, vitamin C and fibre, which helps protect your heart, increase HDL (the good) cholesterol and lower your blood pressure. Giving you’ll have lots of good reasons to eat a second turnover!!-Weekend at the Cottage
Ingredients
Servings
- 1 package frozen puff pastry, thawed
Filling:
- 2 cups fresh strawberries
- 1 tablespoon butter
- 2 tablespoons cornstarch
- 1 tablespoon cold water
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
- ½ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
Egg wash:
- 1 egg, room temperature
- 1 tablespoon water
- sanding sugar, to sprinkle
Glaze:
- 1 cup icing (powdered) sugar
- 1 tablespoon strained filling
- 1 tablespoon whole milk
Instructions
Step 1
1. Prepare the filling: Melt butter in a skillet on moderate heat. Add strawberries, sugar, lemon juice, salt and vanilla. Stir to combine and cook until bubbling. Pass about two tablespoons of the strawberry mixture through a fine sieve to yield 1 tablespoon of the strawberry mix. Set aside and reserve for the glaze. Next, mix water and cornstarch together in a small bowl and stir into the rest of the strawberry mixture. Continuously stir while the mixture cooks and thickens, about 1 minute. Remove from heat, transfer to a small bowl and refrigerate until cool.Step 2
Prepare the egg wash: Whisk egg and water together in a small bowl. Reserve.Step 3
Preheat the oven to 400°FStep 4
Assemble turnovers: Roll 1 portion of pastry out into a 12-inch square and cut into 4 smaller squares. Add a spoonful of the cooled strawberry mixture to the left side of each square of dough, leaving about ¼-inch from the edge untouched. Brush egg wash along the edge of the pastry and fold the square over to create a rectangle, covering the filling within. Press the edge of the dough together using a fork.Step 5
Transfer to a parchment paper-lined baking sheet. Cut three small slits onto the top of each turnover. Brush with egg wash and sprinkle with sanding sugar.Step 6
Transfer to oven and bake for 20 – 30 minutes or until top is a light golden brown colour. Remove from oven and cool for 30 minutes.Step 7
Prepare the glaze: Stir icing sugar together with the reserved strawberry mixture. Add enough milk to create a smooth glaze. Transfer glaze to a piping bag.Step 8
Add glaze: When turnovers are completely cooled, move them over to a wire rack resting on a baking sheet. Snip off a tiny bit of the corner or end of the piping bag. Squeezing the bag gently, drizzle the glaze in a zig-zag pattern by going back and forth over the turnovers.