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A strawberry turnover being drizzled with vanilla glaze.
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Strawberry Turnovers

These buttery flaky strawberry turnovers are simple to make with store bought puff pastry, fresh strawberries, and a simple vanilla glaze.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 4 servings
Calories 482kcal
Author Ann Otis

Ingredients

  • 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

Glaze

  • ¾ cup powdered sugar
  • 1-2 tablespoons milk
  • ½ teaspoon pure vanilla extract

Instructions

  • 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.

Glaze

  • 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.

Video

Notes

*frozen strawberries may be used instead of fresh. Thaw them first, and skip the water when cooking. 

Nutrition

Calories: 482kcal | Carbohydrates: 60g | Protein: 6g | Fat: 25g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 171mg | Potassium: 143mg | Fiber: 2g | Sugar: 29g | Vitamin A: 73IU | Vitamin C: 32mg | Calcium: 26mg | Iron: 2mg