An easy and delicious recipe for Strawberry Turnovers made with store-bought puff pastry dough!
I love making things from scratch, but I am definitely NOT above taking shortcuts in the kitchen! These Strawberry Puff Pastry Turnovers are a combination of homemade and shortcuts, with a homemade strawberry filling (which is SUPER easy!) and store-bought puff pastry and are 100% delicious.
These strawberry turnovers with store-bought puff pastry are such a great breakfast treat. They are especially delicious during the spring and summer months when strawberries are at their peak, but they can also be made with frozen strawberries for a little brightness on a dreary winter day.
Ingredients in Strawberry Puff Pastry Turnovers
Strawberries – I have used fresh in this recipe, but frozen strawberries would also work and would be a great option in the winter when fresh strawberries are not at their peak.
Cornstarch – this is used to thicken up the strawberry filling
Puff Pastry – this recipe uses puff pastry that is found in the freezer section.
Egg White – this is brushed over the turnovers prior to baking to get them nice and golden brown.
Powdered Sugar – used for a light glaze that is drizzled over the turnovers.
How to Make Puff Pastry Strawberry Turnovers
To start, make the strawberry filling. Simply cut up the strawberries and then add them to a medium saucepan, along with the sugar, water, cornstarch, and vanilla. The filling is cooked over medium heat for about 5-8 minutes. The strawberries will break down as they cook and you’ll want to use a fork to break them up a little, as well. Set this mixture aside as you prepare the puff pastry.
Lay out the puff pastry on a lightly floured surface and lightly roll them out to flatten the creases. Use a pizza cutter or knife to cut each puff pastry into four squares. Place about 2 tbsp of the filling in the middle of each square. Dip your finger into a bowl of water and wet the edge of the puff pastry to make the edges easier to stick together.
Fold one corner over to the opposite corner to form a triangle and then use a fork to crimp/seal the edges. Lastly, brush each turnover with some egg white and then place on a parchment paper lined baking sheet.
These strawberry turnovers are baked in a 400 degree F oven for about 15 minutes, until they are golden brown.
Lastly, they are drizzled in a glaze of powdered sugar, milk, and vanilla!
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Strawberry Puff Pastry Turnovers
For the Strawberry Filling:
- 3 cups strawberries, stems removed and quartered
- 3 tbsp sugar
- 3 tbsp water
- 2 tbsp cornstarch
- 1 tsp pure vanilla extract
- 2 puff pastry sheets typically 2 sheets come in one package
- 1 egg white
For the Glaze:
- 1 cup powdered sugar
- 2-3 tbsp milk
- 1/2 tsp pure vanilla extract
- dash of salt
- Set the puff pastry out from the freezer for about 15 minutes prior to using them.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a medium saucepan, add the strawberries, sugar, water, cornstarch, and vanilla over medium heat.
- Cook for about 5 minutes, breaking it up as it cooks with a fork. The strawberries should break down as they cook and the mixture with thicken up as it cooks.
- Lay out both puff pastry sheets on a flour dusted surface. Lightly roll them out with a rolling pin to flatten out the creases.
- Cut each sheet into four squares.
- Add ~2 tablespoons of filling to the middle of each square. Dip your finger in a bowl of water and run it along the edges of the puff pastry and then fold one corner over to form a triangle.
- Use a fork to seal the edges and place on parchment paper lined baking sheet.
- Using a pastry or silicone brush, brush the egg white lightly over each turnover.
- Bake in the preheated oven for about 15 minutes - until golden.
- Make the glaze by whisking together the powdered sugar, milk, vanilla and salt.
- Drizzle the glaze over the turnovers.