Easy strawberry turnovers made with flaky puff pastry; this is one of the quickest summer desserts you could make.
These flaky, buttery strawberry turnovers are made with only two main ingredients: puff pastry and strawberries; all the additions are optional. The recipe is very adaptable; you can add some Nutella, chocolate pieces, or nuts to the filling; you can glaze the pastries or dust them with icing sugar instead.
What do you need?
- Only two main ingredients: puff pastry and strawberries.
- Optional, a little Nutella for a chocolate-nut touch.
- The egg wash and glaze are optional as well. The egg wash makes the berry pockets shiny and pretty, but it’s not mandatory to use it. You can leave them unbrushed (they will look slightly dull but taste just as good), or you can use plain milk for a little bit of luster.
- The glaze is also optional; dusting them with a bit of icing sugar just before serving would be perfectly fine as well.
- I had refrigerated ready-rolled puff pastry weighing 375 g/ 13 oz and about 48×26 cm/ 19×26 inches large.
- The size of the sheet is not essential. Cut the dough into squares of about 8 cm/ 3-inches and make as many pastries as possible with the dough amount. I cut 18 pieces; you will need 2 for each pocket, so a total of 9 turnovers.
- You will need 1 small or ½ a large strawberry and about ½ teaspoon Nutella (if using) for each pocket.
- Fresh, sweet ones. Either 9 small berries or 5 large ones, which you will cut in half.
How to make strawberry turnovers?
- Suppose the dough is frozen, thaw according to packet instructions. If it is not rolled, you might need to do that as well.
- Otherwise, unroll the sheet on the working surface.
Tip: The pastry I have is already rolled on a piece of paper, and I use that instead of flouring the working surface. If there isn’t any paper in the packet, flour the working surface lightly.
- Cut the dough into squares; I had 18 small ones.
Tip: It all depends on the size of the rolled pastry. Mine weighed 13 oz (375 g) and was about 19×26 inches (48×26 cm) large, but it depends on your brand. The squares should be about 3 inches (8 cm) large. Measure your pastry and cut as many squares as allowed; if they are between 2.5 and 4 inches large is fine.
- Halve the berries, if they are large, leave small whole. (1)
- Spread about ½ teaspoon Nutella on half of the squares, leaving enough space for the edges to be crimped shut. This step is optional; the pastries are perfectly delicious without the chocolate spread as well.
- Place 1 small strawberry or ½ a large one in the middle. (2)
- Cover with the remaining squares. (3)
- Press the edges with the tines of a fork to seal. (4)
- Cut two small slits in the pastries (on each side of the berry) a small knife with a small knife. (5)
- Transfer to the prepared baking tray.
- Brush with the egg wash. (5)
- Bake for about 15-20 minutes or until deeply golden and puffed. (6)
- Mix the icing sugar with enough lemon juice to obtain a smooth, thick, and slightly runny consistency.
Tip: Start with 1 ½ tablespoon juice, add the rest drop by drop, stir in between, and check the consistency before adding more.
- Glaze using a spoon and drizzling the glaze all over them (7 above).
- Leave to cool for 5 minutes, then carefully transfer to a wire rack to cool completely.
- Use other berries or fruit instead of strawberries. Any berries would do. When it comes to fruit, I will go for something soft, like peaches, nectarines, or apricots, which will soften quickly without cooking before.
- Add Nutella or leave it out; it depends on how sweet your tooth is. Nutella makes the turnovers sweeter and nuttier; without it, they are tangier and fruitier.
- Add one small piece of chocolate or a few chocolate chips to each pastry, either milk or semi-sweet chocolate.
- How about adding a few roasted almonds or hazelnuts to the filling or on top of the freshly glazed squares? Add them immediately after glazing so that they can stick to the glaze.
How to serve?
The puff pastry with strawberries is best served fresh, once they are cooled. That’s when they are really flaky and crispy. However, leftovers are delicious the next day as well. The texture will suffer a little though; they will be softer and slightly chewier. But scrumptious!
Make in advance or freeze?
- You can prepare the pockets a few hours in advance and refrigerate them until ready to bake.
- You can also freeze the prepared and UNBAKED strawberry turnovers for up to 1 month. Then, bake them from frozen, adding about 5 minutes to the baking time. Bake until deeply golden and puffy.
- The baked turnovers are not suitable for freezing.
More quick meals
- Quick Pork Belly Bites
- Creamy Pesto Gnocchi Recipe
- Creme Fraiche Salmon Pasta
- Creamy Tuna Carbonara
- Fried Spaghetti
Sweets you might like
- Mini Egg Brownies
- Pumpkin Puree Muffins (with Chocolate Chips)
- Philadelphia Pumpkin Cheesecake (No-Bake)
- Peppermint Chocolate Chip Cookies
Easy Strawberry Turnovers
- 1 sheet ready-rolled puff pastry Note 2,3
- 5-9 strawberries depending on size (Note 4)
- 5 teaspoons Nutella optional
- 1 egg
- 1 tablespoon milk
- 1 cup icing sugar
- 1 ½ tablespoon lemon juice more or less as needed (Note 5)
- Preheat the oven to 200 degrees Celsius/ 400 degrees Fahrenheit. Line a large baking tray with baking paper.
- Unroll the pastry on the working surface. Cut into squares; I had 18 small ones. Bake for about 15-20 minutes or until deeply golden and puffed.
- Fill: Spread about ½ teaspoon Nutella on half of the squares, leaving enough space for the edges to be crimped shut. Place 1 small strawberry or ½ a large strawberry in the middle.
- Form turnovers: Cover with the remaining squares. Using a fork, press the edges of the turnovers with the tines of the fork to seal the edges together. Using a small knife, make two small slits in the pastries (each side of the strawberry). Transfer to the prepared baking tray.
- Egg wash: Whisk together the egg and the milk in a small bowl. Brush the turnovers with the mixture.
- Bake for about 15-20 minutes or until deeply golden and puffed.
- Mix the icing sugar with enough lemon juice to obtain a smooth, thick, and slightly runny consistency. Start with 1 ½ tablespoon juice, add the rest drop by drop, stir in between, and check the consistency before adding more.
- Glaze: Once the turnovers are baked, drizzle them with the glaze over the top using a spoon.
- Let cool: Leave the pastries to cool for about 5 minutes, then carefully transfer to a wire rack to cool completely.
- The recipe can be easily doubled.
- Refrigerated ready-rolled puff pastry weighing 375 g/ 13 oz and about 48×26 cm/ 19×26 inches large, a little more or less is OK. The size of the pastry is not essential. Cut the dough into squares of about 8 cm/ 3-inches and make as many pastries as possible with the dough amount. You will need 1 small or ½ a large strawberry and about ½ teaspoon Nutella (if using) for each turnover.
- You can use frozen pastry instead. Thaw and roll (if necessary) according to the packet instructions.
- Small strawberries should be left whole; large ones should be halved.
- Use as much as required to achieve a thick, slightly runny consistency. You can replace the lemon juice with milk or water.