Strawberry Turnovers

These turnovers come together fast but feel like something you picked up from a bakery. The puff pastry does most of the work, giving you flaky layers without extra effort. The strawberry filling is simple and thick enough to stay put. It’s an easy way to make something that looks finished and ready to serve.

Each turnover has a crisp, golden outside with a soft, jammy center. The strawberries cook down just enough to hold together without turning runny. The light icing adds a little sweetness without covering everything up. They’re best warm but still good once cooled.

How To Work With Puff Pastry

Keeping the puff pastry cold is the name of the game when working with puff pastry. If you bake with warm or room temperature puff pastry your final products will be in jeopardy. They may come out soft or misshapen or not flaky when you do try to bake with warm puff pastry.

When the butter in the dough stays cold, it creates steam in the oven, which lifts the layers as it bakes. If it warms up too much, the layers can flatten and the butter will leak out. That causes soggy pastry or shapes that melt before they cook.

Work with one to two pieces at a time, keep the rest chilled. If you can swing it, chill the shaped turnovers briefly before baking for the best results.

For these turnovers use a paring knife to cut slits in the top to let the steam escape. If you don’t vent them the insides will cook and get steamy and you’ll get mushy puff pastry instead fluffy layers.

Ingredients For Strawberry Turnovers

Puff pastry is in the freezer section of the grocery store. You can find a box of two sheets right next to the frozen pies and other desserts. You could use the refrigerated roll of puff pastry if you can find it. Just unroll it and cut squares

• puff pastry
• strawberries
• sugar
• water
• lemon juice
• cornstarch
• lemon zest
• egg
• water
• powdered sugar
• milk
• vanilla

How to Change It Up

You can use vanilla in the filling instead of lemon if you prefer a softer flavor. The lemon adds a little contrast to the strawberries, but both options work well.

You can also swap in a nice thick jam for the filling. Or use other berries in the filling if you like. Just cook them exactly like the strawberries.

To change the icing you can use just milk if you like a bright white icing drizzle. But the vanilla in the icing adds a nice flavor. You could also use lemon juice instead vanilla but if you go that route the icing will be very tangy.

If You Have Leftovers

Store leftover turnovers in an airtight container at room temperature for a day or in the fridge for a bit longer. Reheat in the oven to bring back the crisp texture. They can be frozen before or after baking and warmed when needed. The pastry is best when it’s crisp, so a quick reheat helps.

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