Strawberry turnovers are a delicious and easy brunch pastry or dessert that can be made with store bought frozen puff pastry. They are made in 30 minutes time from just a few ingredients.
My family loves to enjoy turnovers whether they are for breakfast, brunch, or even an after dinner dessert. Growing up, my mom made apple pear turnovers for dessert. Now as an adult, we tend to eat them more as a breakfast pastry.
Turnovers are a timeless pastry that is perfect for any occasion. This is the ideal semi are made with store bought (frozen) flaky puff pastry and a sweet and tangy strawberry filling. Strawberry turnovers are easy to make and can be customized to your liking. You can use fresh or frozen strawberries, and you can add other ingredients like chocolate chips, nuts, or whipped cream. Strawberry turnovers are a delicious and versatile pastry that is sure to please everyone.
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Why this Recipe Works
The ingredients are simple and easy to find. You only need a few basic ingredients to make strawberry turnovers, including store bought puff pastry, strawberries, sugar, cornstarch, and an egg. You most likely will have most of these ingredients on hand at home.
The recipe is easy to follow. The recipe for fruit-filled turnovers is very straightforward and easy to follow. Even if you are a beginner baker, you should be able to make these turnovers without any problems.
The turnovers are delicious. Strawberry turnovers are simply delicious. The flaky puff pastry is the perfect complement to the sweet strawberry filling. These turnovers are sure to please everyone who tries them.
Ingredients
- Puff Pastry – One package of store bought frozen puff pastry is all you need. Make sure to thaw in the refrigerator over night OR simply leave out on the counter for about an hour before baking.
- Strawberries – I like to use fresh strawberries, but frozen are perfectly fine since you cook this down.
- Sugar – You will need both granulated sugar and powdered sugar.
- Cornstarch – The cornstarch will thicken the juices of the strawberry which will help hold the filling in place.
- Water – Water is needed to not only help seal the edges, but also needed for the strawberry mixture. It will help make a thicker glaze when mixed with the cornstarch.
- Egg – I like to use one egg scrambled to brush on top of the turnover. This helps it achieve that golden brown color.
How to Make Turnovers
First, preheat the oven to 400 degrees Fahrenheit.
In a sauce pan mix the chopped strawberries together with the granulated sugar and cornstarch. Add 2 tablespoons and water and cook on medium-high heat for 5 minutes stirring constantly to ensure the strawberries don’t burn.
Reduce the heat down to medium-low and continue to cook for another 2-4 minutes or until strawberries start to break down but still remain visible. Once cooked remove from the heat and set to the side.
Roll out one piece of puff pastry on to a greased silicone, aluminum foil or a parchment lined baking sheet. Using a bench knife (or sharp pairing knife) cut the puff pastry at into 4 even squares.
Add a heaping tablespoon of strawberry filling to one square. Brush water along the edges, and carefully fold in half to create a triangle.
Press the tines of the fork to close the dough. Repeat until both sheets of puff pastry have been used up and all the turnovers are created.
Carefully transfer the turnover to a greased baking sheet. Using a pairing knife, make a small slit on the top of each of the turnovers, so the heat can escape while baking.
Brush each turnover with egg wash.
PRO TIP – I can typically fit 6 turnovers (1.5 puff pastry sheets on a large baking tray.
Bake for 20 minutes or until golden brown. Don’t worry if some of the filling spills out. It’s normal. This is what my turnovers typically look like after baking.
Remove the cooked turnovers from the oven and sprinkle with powder sugar. Enjoy immediately (be careful the filling will be HOT) or serve at room temperature.
Recipe FAQs
Turnovers can be eaten for either breakfast or dessert. It depends on your personal preference. Some people prefer to eat them for breakfast because they are a good source of carbohydrates and sugar, which can give you energy in the morning. Others prefer to eat them for dessert because they are sweet and delicious.
Yes, you can use frozen strawberries in this recipe. Just be sure to thaw them before adding into the pot to make the filling. You can thaw them by microwaving for a minute or two (depending on the size) or by placing in the refrigerator over night.
Yes, you can use any type of fruit in this recipe. Some other good options include blueberries, mango, peaches, raspberries, or even blackberries. Follow the same steps below to make the filling with your fruit of choice.
Yes, you can make these turnovers ahead of time. Just assemble them and then freeze them on a baking sheet. Once they are frozen, you can transfer them to a freezer bag or container. When you are ready to bake them, simply thaw them overnight in the refrigerator and then bake them according to the recipe directions.
Turnover Tips and Tricks
Here are a few of my favorite tips and tricks when making turnovers.
- Frozen Puff Pastry – Make sure you remember to take the sheets of puff pastry out from the freezer at least an hour before you want to make them. Or do what I do and put the puff pastry sheets in the refrigerator the night before so they are ready to go in the morning.
- Crispier – For a crispier turnover, brush the tops of the turnovers with an egg wash and then sprinkle them with sugar.
- Frozen Strawberries – If you are using frozen strawberries, be sure to thaw them completely before using them. Otherwise, the filling will be watery.
- Flavors – You can add a squeeze of lime or lemon juice and zest to the filling. I also sometimes like to use a dash of vanilla extract or even almond extract to the strawberries while cooking. Don’t do both–just choose one additional flavor if you really want to take these up a notch.
- Turbinado Sugar – If you want to add a little extra sweetness and crunch sprinkle a teaspoon of turbinado sugar on top right after you brush the egg wash on the puff pastry.
- Strawberry Cream Cheese Puff Pastry – If you want to add a creamy layer you can whip together a quarter cup of softened cream cheese with 2 tablespoons of powder sugar. Add a tablespoon to each of the pastry squares (smear it a little) and then add the strawberry filling.
- Make Ahead – If you are making these turnovers ahead of time, be sure to thaw them overnight in the refrigerator before baking them.
Easy Strawberry Recipes
Looking for more strawberry recipes? Here are a few of my favorites.
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Strawberry Turnovers
Equipment
- 1 Sauce Pan
- Measuring Spoons
- Measuring Cups
- Silicone Spatula
- Silicone Mat
- Bench Knife
- Silicone Brush
Ingredients
- 1- 17.3 ounce Puff Pastry Frozen Pastry Dough Sheets (2-Count)
- 1 cup Strawberries
- 3 tablespoons Granulated Sugar
- 1 tablespoon Cornstarch
- 3 tablespoons Water divided
- 1 Egg
- 1 tablespoon Powdered Sugar for dusting
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- In a sauce pan mix the chopped strawberries together with the granulated sugar and cornstarch. Add 2 tablespoons water and cook on medium-high heat for 5 minutes stirring constantly to ensure the strawberries don't burn.
- Reduce the heat down to medium-low and continue to cook for another 2-4 minutes or until strawberries start to break down but still remain visible. Once cooked remove from the heat and set to the side.
- Roll out one piece of puff pastry on to a greased aluminum foil or a parchment lined baking sheet. Using a bench knife (or sharp pairing knife) cut the puff pastry at into 4 even squares.
- Add a heaping tablespoon of strawberry filling to one square. Brush the remaining water along the edges, and carefully fold in half to create a triangle. Press the tines of the fork to close the dough. Repeat until both sheets of puff pastry have been used up and all the turnovers are created.
- Carefully transfer the turnover to a greased baking sheet. Using a pairing knife, make a small slit on the top of each of the turnovers, so the heat can escape while baking.
- Brush each turnover with egg wash. Then bake for 20 minutes or until golden brown. Remove from the oven, sprinkle with powder sugar, and enjoy immediately.
Notes
- Frozen Puff Pastry – Make sure you remember to take the sheets of puff pastry out from the freezer at least an hour before you want to make them. Or do what I do and put the puff pastry sheets in the refrigerator the night before so they are ready to go in the morning.
- Crispier – For a crispier turnover, brush the tops of the turnovers with an egg wash and then sprinkle them with sugar.
- Frozen Strawberries – If you are using frozen strawberries, be sure to thaw them completely before using them. Otherwise, the filling will be watery.
- Flavors – You can add a squeeze of lime or lemon juice and zest to the filling. I also sometimes like to use a dash of vanilla extract or even almond extract to the strawberries while cooking. Don’t do both–just choose one additional flavor if you really want to take these up a notch.
- Turbinado Sugar – If you want to add a little extra sweetness and crunch sprinkle a teaspoon of turbinado sugar on top right after you brush the egg wash on the puff pastry.
- Strawberry Cream Cheese Puff Pastry – If you want to add a creamy layer you can whip together a quarter cup of softened cream cheese with 2 tablespoons of powder sugar. Add a tablespoon to each of the pastry squares (smear it a little) and then add the strawberry filling.
- Make Ahead – If you are making these turnovers ahead of time, be sure to thaw them overnight in the refrigerator before baking them.
Daryl Byers
I’m the instructions, you have “”Add two tablespoons and water “. Question: 2 tablespoons of what? There are no 2 tablespoons in the ingredients.
Katie
Hi Daryl, sorry about that! It should have read 2 tablespoons of water. The other tablespoon of water is used to help seal the puff pastry together.