Description
Delight in these homemade Strawberry Turnovers featuring a luscious strawberry filling encased in flaky puff pastry. Perfectly sweetened and glazed, they make an irresistible dessert or snack for any occasion.
Ingredients
Filling
- 8 ounces frozen strawberries
- 3 tablespoons powdered sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
Pastry
- 1 sheet frozen puff pastry dough, thawed (8.8 ounces)
- 1 egg
- Pinch of salt
- 1 splash of water
Glaze
- 3/4 cup powdered sugar (3.2 ounces)
- 1 tablespoon milk
Instructions
- Defrost and chop strawberries: Defrost strawberries in the microwave for 5 minutes, then chop them into smaller pieces to prepare for cooking.
- Cook strawberries with sugar: Transfer chopped strawberries to a saucepan, add powdered sugar, and bring the mixture to a low boil over medium heat. Stir frequently to dissolve the sugar.
- Simmer mixture: Reduce heat to medium-low and simmer the strawberries for 2 minutes to develop flavor.
- Prepare cornstarch slurry: In a small bowl, mix cornstarch with 1 tablespoon water and vanilla extract until smooth.
- Add slurry to strawberries: Stir the cornstarch mixture into the strawberries and simmer for another 3 minutes, stirring vigorously to thicken the filling and prevent scorching.
- Cool the filling: Transfer the strawberry filling to a bowl and allow it to cool completely. Once no longer hot, refrigerate until fully chilled.
- Prepare puff pastry: Roll out puff pastry on a lightly floured surface into a 10.5-inch square. Cut the square evenly into 9 smaller squares.
- Make egg wash: Crack the egg into a small bowl, add a pinch of salt and a splash of water, and whisk together to create the egg wash.
- Line baking sheet: Cover a large baking sheet with parchment paper to prevent sticking.
- Apply egg wash for sealing: Use a pastry brush to paint two adjacent edges of each square with egg wash to help seal the turnovers.
- Fill and shape turnovers: Place about 1.5 tablespoons of the strawberry filling on each square. Fold over to form a triangle shape.
- Seal edges: Crimp the edges with a fork to securely seal the turnovers and prevent filling from leaking out.
- Repeat for all squares: Continue filling, folding, and sealing each pastry square.
- Arrange on baking sheet: Place turnovers on the lined baking sheet, spacing them about 1-2 inches apart.
- Chill turnovers: Refrigerate turnovers in the freezer for 30 minutes to firm up the pastry. Store the remaining egg wash in the refrigerator.
- Preheat oven: Set the oven to 400°F (204°C) to prepare for baking.
- Brush turnovers with egg wash: Remove turnovers from the freezer and brush the tops with the chilled egg wash for a golden finish.
- Vent the pastries: Cut 3 slits into the top of each turnover to allow steam to escape during baking.
- Bake: Bake turnovers for 18-22 minutes until they are golden brown and puffed.
- Prepare glaze: While baking, mix powdered sugar and milk to create a smooth glaze.
- Remove from oven: Take the turnovers out once baked and cooled slightly.
- Fix filling leaks: Gently push back any filling that has escaped from the turnovers’ sides.
- Drizzle glaze: When turnovers have cooled but are still slightly warm, drizzle the glaze on top for added sweetness and shine.
Notes
- Ensure the strawberry filling is fully cooled before assembling to prevent melting the puff pastry.
- Chilling the turnovers before baking helps maintain their shape and creates a flakier texture.
- Use powdered sugar in the glaze for a smooth finish that sets quickly.
- Frozen puff pastry should be thawed but kept cold for easier handling.
- Make slits on the pastry to avoid soggy turnovers caused by steam buildup.
- Store leftovers in an airtight container and consume within 2 days for maximum freshness.
