Buttery flaky strawberry turnovers are simple to make with store bought puff pastry. These fresh strawberry pastries are drizzled with a simple vanilla glaze for a delicious and impressive breakfast, dessert, or snack.
Strawberry season is just around the corner and when it gets here we do not hold back. Strawberry everything!!
If you're looking for another way to take advantage of strawberry season, these fresh strawberry turnovers are just the right way to do that.
Sweet jammy strawberries stuffed inside flaky puff pastry drizzled with a little vanilla icing is what breakfast dreams are made of. It's impossible not to fall in love with these homemade strawberry turnovers.
Here are all the ingredients you'll need for this easy strawberry turnover recipe.
Homemade puff pastry is a bit of a project, but the good news is the store bought version works perfectly.
It's seriously one of the most versatile ingredients, ideal for everything from breakfast pastries like this one, to fancy dessert tarts, to a simple 20-minute dinner that's elegant enough for company, like these creamy shrimp and mushroom vol-au-vents.
Just remember to thaw it according to the package instructions.
Fresh strawberries are the best for this recipe, but if they're not in season, that shouldn't stop you from making this no-fuss strawberry turnover.
Use frozen strawberries after thawing them and skip the water when making the sauce.
I almost always add a little balsamic vinegar to strawberries to enhance their flavor and tang. You will love this combination in these easy strawberry shortcakes in a jar and this grilled halloumi and strawberry salad.
Lemon juice works too, but I like the rich flavor of balsamic vinegar. Don't worry, there is no "vinegary" taste, it functions more as a flavor enhancer here.
1. Preheat your oven to 425F and line a large baking sheet with parchment paper or a silicone baking mat.
2. Combine the strawberries, sugar, water, balsamic vinegar, and cornstarch in a medium saucepan.
3. Cook the mixture on medium-low heat for 4 to 5 minutes or till the strawberries become soft and the mixture is thickened, stirring occasionally.
4. Flour your work surface lightly and roll out a thawed puff pastry sheet. Cut it into 4 equal square parts.
5. Place two tablespoons of strawberry mixture at the center of each piece.
6. Whisk an egg with one tablespoon of water and brush the edges of each square with the egg wash.
7. Now fold each square from one corner to the other to form a triangle. Seal the edges with a fork.
8. Slice a vent on top of each turnover with a knife and brush it with the egg wash.
9. Bake the strawberry pastries in the oven for 20-22 minutes till they are golden brown. Let them cool for a few minutes before icing.
10. In a bowl, make the vanilla icing by combining powdered sugar, milk, and vanilla.
11. Drizzle the icing on the fresh strawberry turnovers and serve slightly warm.
Tips for the Best Homemade Strawberry Turnovers
1. You can vary the amount of sugar according to the sweetness of the strawberries. Lessen the amount of sugar if you feel like your strawberries are sweet enough.
2. The strawberry filling needs cornstarch, so don't omit it! It helps to keep the puff pastry from becoming soggy by thickening the filling.
3. Never put the hot filling on top of the pastry before it goes into the oven. Always make sure you have cooled your mixture down a bit so the pastry can properly puff up.
Storing Fresh Strawberry Turnovers
These handmade strawberry turnovers are best baked right before serving, but you can also prepare and freeze them in advance. You can prep everything from start to finish except for brushing the egg wash on the outside of the strawberry turnover.
These strawberry puff pastry turnovers can be stored for up to six months in an airtight container after being frozen on a parchment-lined baking sheet.
You can bake straight from the freezer, brushing it with beaten egg wash before you do so. The baking time will need to be increased by a few minutes.
Otherwise, you can store the baked pastries in an airtight container at room temperature for a day or two, but they do tend to get a little soft.
More easy no-fuss desserts
If you too love to straddle that line between breakfast and dessert, try these next!
- 1 ½ cups strawberries* chopped
- 1 tablespoons sugar
- 1 tablespoons water
- 1 teaspoon balsamic vinegar or lemon juice
- 1 tablespoons cornstarch
- 1 puff pastry sheet thawed
- 1 egg
- ¾ cup powdered sugar
- 1-2 tablespoons milk
- ½ teaspoon pure vanilla extract
- Preheat the oven to 425F and line a large baking sheet with a silicone baking mat, or parchment paper.
- In a medium saucepan, combine the strawberries, sugar, water, balsamic vinegar, and cornstarch. Cook over medium-low heat 4-5 minutes, stirring frequently until bubbly and thickened and the strawberries are slightly cooked down. Remove from heat and let the filling cool for a few minutes.
- Roll out one puff pastry sheet on a lightly floured surface. Cut the sheet into 4 equal squares.
- Spoon about 2 tablespoons of strawberry filling into the center of each piece of puff pastry.
- In a small bowl, whisk the egg with 1 tablespoon of water and brush the edges of each square with the egg wash.
- Fold each square over the filling from corner to corner to form a triangle. Using the tines of a fork, seal the edges of the triangle.
- Brush each turnover with egg. Using a sharp knife, slice a small vent into the top of each turnover.
- Bake in the preheated oven for about 20-22 minutes until golden brown. Let cool on the baking sheet on top of a wire rack until slightly warm.
- Combine the powdered sugar and 1 tablespoon of milk until smooth. Stir in vanilla. Stir in additional milk a few drops at a time until you reach a drizzling consistency.