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Strawberry turnover on a plate next to an orange mug of coffee, with another pastry on a cooling rack behind.

Strawberry Turnovers

Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 minutes
Chill Time: 30 minutes
Total Time: 1 hour
Servings: 2 Servings
Calories: 529kcal
A quick way to turn fresh strawberries and puff pastry into golden filled turnovers that look like you're a pro baker.
Print Recipe

Ingredients

Turnovers

  • 1/2 sheet puff pastry thawed
  • 3/4 cup strawberries sliced
  • 2 tbsp sugar
  • 1 tsp lemon juice sub in vanilla if you like
  • 1/2 tbsp cornstarch
  • Pinch lemon zest optional

Egg Wash

  • 1 large egg
  • 1 tbsp water

Icing Drizzle

  • 1/3 cup powdered sugar
  • 1 tbsp milk
  • 1/4 tsp vanilla

Instructions

Make the Filling

  • In a small saucepan combine strawberries, sugar, lemon juice and lemon zest if using, stir to combine
    Lemon being zested over a bowl with sliced strawberries and a grater.
  • Bring to a simmer over the lowest heat
  • Cook and stir to encourage the berries to juice, about a total of 5 minutes
  • When the berries get juicy remove one TBSP and set aside to cool
  • Put the cornstarch in a small bowl and stir in the cornstarch
  • Stir the cornstarch slurry into the berries
  • Cook until thick and glossy
    Cooked strawberries being stirred in a pot with a yellow spatula.
  • Once thickened scrape onto a plate and put it in the fridge to cool
    Spoonful of glossy strawberry filling on a patterned plate.

Prepare the Pastry

  • Line a baking sheet with parchment or foil
    Rectangular sheet of pastry dough laid flat on parchment paper.
  • Place half a sheet of puff pastry on the prepared baking sheet, press together any rips or tears in the dough
  • Cut into two equal squares, roughly 5 by 5 inches
    Pastry dough cut into two equal squares on parchment paper.

Assemble

  • Preheat the oven to 400°F
  • Remove pastry and the berries from the fridge
  • Divide the filling between the two squares
    Spoonful of strawberry filling placed in the center of a pastry square.
  • Use a little water to wet the edges of the dough
  • Fold the dough over into triangles
    Two folded triangular turnovers sealed along the edges on parchment paper.
  • Press with your finger to seal the dough shut
  • Chill for the whole pan in the fridge for 15 minutes

Bake

  • Use a fork to crimp the edges of the dough
    Unbaked triangular turnover with slits cut on top while a fork crimps the edge on parchment paper.
  • Cut 2-3 vent holes in the top of each pastry
    Knife cutting a small slit in the top of a prepared turnover before baking.
  • Whisk egg and water together
    Small glass bowl of beaten egg wash with a red pastry brush resting inside.
  • Brush over the turnovers
  • Bake for 15 minutes until golden and shiny
    Baked strawberry turnovers with golden brown crust and filling bubbling out slightly.
  • Cool the turnovers for icing

Finish

  • Mix powdered sugar, milk, and vanilla until smooth
    Thick icing being poured into a bowl, forming a smooth glaze.
  • Drizzle over cooled turnovers
    Icing drizzled over a warm turnover using a fork on a baking sheet.

Video

Notes

  • Chilling before baking helps the pastry hold its shape
  • Let the filling cool slightly before assembling to avoid soggy pastry

Nutrition

Serving: 1 Serving | Calories: 529kcal | Carbohydrates: 66g | Protein: 8g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.01g | Cholesterol: 94mg | Sodium: 193mg | Potassium: 170mg | Fiber: 2g | Sugar: 35g | Vitamin A: 154IU | Vitamin C: 33mg | Calcium: 39mg | Iron: 2mg