Quick and easy strawberry turnovers made with a puff pastry and homemade sweet strawberry filling. Buttery, flaky and so delicious!
These easy strawberry turnovers are always such a hit at my house. They’re the perfect breakfast or brunch food that I can prep and have ready to serve whenever I need something quick and delicious. And the fresh strawberry filling is so good that I like to make extra to use on top of ice cream or waffles.
If you have a lot of strawberries and are looking for ways to use them you should try my strawberry buttermilk almond cake, my strawberry rhubarb galette, or my chocolate dipped strawberry shortbread cookies.
WHY YOU WILL LOVE THESE
QUICK & EASY- These turnovers use an already made puff pastry, so all you have to do is prepare the filling which takes less than 10 minutes to make.
USE UP FRESH STRAWBERRIES- This is the perfect way to use up fresh strawberries that are starting to go bad in your fridge. you can even prep the filling ahead of time and store in the fridge or freezer until ready to bake.
PERFECT BRUNCH- These are always a crowd pleaser and people think they’re so much harder to make then they are.
INGREDIENT NOTES
- Strawberries- I prefer to use fresh strawberries in these because they hold their shape better, but using frozen will work just fine as well.
- Lemon juice/zest- The lemon adds such a nice and subtle touch to the sweet strawberry flavor.
- Cornstarch- This will help thicken up the strawberry syrup so the inside isn’t too runny. You can sub in flour if you don’t have cornstarch.
- Puff Pastry- You can find this in a box in the freezer section at the grocery store near the pie crusts. It will need a nit of time to thaw before unfolding so it doesn’t break.
- Egg- This is used to help bind the pastry together to hold in the filling.
- Glaze- If you prefer to skip the glaze you could sprinkle with a coarse sugar on top.
STEP BY STEP INSTRUCTIONS
STEP 1: Strawberry Filling. In a small saucepan, bring strawberries, sugar, lemon juice and cornstarch to a boil, which takes about 5 minutes, stirring occasionally. As soon as it starts boiling remove from heat. Add vanilla, lemon zest, and pinch of salt. Set aside and allow to cool and set up.
STEP 2: Puff Pastry. On a lightly floured surface, lightly roll one sheet of puff pastry until it is smoother and a square shape. Cut into 4 even squares.
STEP 3: Filling. Spoon 2-3 tablespoon of strawberry filling into the center of each pastry square. Brush outer edge of pastry square with the beaten egg to help seal.
STEP 4: Folding. Fold pastry into a triangle and press pastry together to seal. Use a fork to help press the edges together. Brush tops with more egg wash.
STEP 5: Bake. Bake for 17-20 minutes, or until golden brown and puffed. Set aside to cool.
STEP 6: Glaze. Whisk together powdered sugar, milk and vanilla. Drizzle over the tops of the turnovers before serving.
EXPERT BAKING TIPS
You can always vary the amount of sugar in the strawberry filling based on the sweetness of the strawberries. Or if you prefer a more tart or sweet flavor.
Prepping the filling ahead of time is the perfect way to have these ready to make for a breakfast or brunch.
If you would prefer to make a pie crust you could do that and use the same filling inside for a hand pie.
FAQ
Storing them wrapped in parchment paper helps to avoid the moisture and keep them from getting soggy. If needed you can crisp them up in the oven or an air fryer for a few minutes at 350 F.
You can find them in the freezer section at most local grocery stores, usually near the pie crust.
They don’t if eating within twenty four hours, but if you plan to store them longer it is best to wrap them and store in the fridge or freezer.
STORING AND FREEZING
These easy strawberry turnovers are best left sitting out if you’re going to be eating them that same day. This will help the pastry from softening or getting soggy. If wanting to store in the fridge, wrap in some parchment paper and then in an airtight container.
FREEZING
These turnovers can be stored in the freezer for up to 3 months. Just wrap them up individually in plastic wrap and then tinfoil before storing. Allow them to thaw when ready to serve and reheat in the oven at 350 F for about 5-7 minutes.
OTHER BRUNCH RECIPES TO TRY
Grapefruit Poppyseed Loaf Cake
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Easy Strawberry Turnovers
Ingredients
- 1½ cup strawberries diced small
- 2 tbsp granulated sugar
- 1 tsp lemon juice
- ½ tbsp cornstarch
- ½ tsp vanilla
- zest from lemon
- pinch of salt
- 1 sheet puff pastry
- 1 large egg beaten
Glaze
- ¾ cup powdered sugar
- 1-2 tbsp milk
- ½ tsp vanilla
Instructions
- In a small saucepan, bring strawberries, sugar, lemon juice and cornstarch to a boil, which takes about 5 minutes, stirring occasionally. As soon as it starts boiling remove from heat. Add vanilla, lemon zest, and pinch of salt. Set aside and allow to cool and set up.
- Preheat oven to 400 F, and line a large baking sheet with parchment paper.
- On a lightly floured surface, lightly roll one sheet of puff pastry until it is smoother and a square shape. Cut into 4 even squares.
- Spoon 2-3 tablespoon of strawberry filling into the center of each pastry square. Brush outer edge of pastry square with the beaten egg to help seal.
- Fold pastry into a triangle and press pastry together to seal. Use a fork to help press the edges together. Brush tops with more egg wash.
- Bake for 17-20 minutes, or until golden brown and puffed. Set aside to cool.
- Whisk together powdered sugar, milk and vanilla. Drizzle over the tops of the turnovers before serving.
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