These easy strawberry turnovers are 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, glaze the pastries, or dust them with icing sugar instead.
Try our Strawberry Jam Cookies, too. Or make some Blueberry and Puff Pastry Tarts.
7 ingredients
Working time: 15 minutes
Baking time: 20 minutes
Jump to:
Recipe ingredients
Only two main ingredients: puff pastry and strawberries. Make our Tomato and Cheese Pinwheels or Peach Tarte Tatin with puff pastry, too.
Optional: Add a little Nutella for a chocolate-nut touch. If you like Nutella, you could also make our Banana Muffins with Nutella. Also optional: The egg wash and the glaze.
See the recipe card for full information on ingredients and quantities.
How to make strawberry turnovers?
If the dough is frozen, thaw it 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 used weighed 13 oz (375 g) and was about 19x26 inches (48x26 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, it's fine.
Step #1: Halve the berries if they are large, and leave them whole if they are small.
Step #2: Cut the dough into squares; I had 18 small ones. Spread about ยฝ 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 ยฝ a large one in the middle.
Step #3: Cover with the remaining squares.
Step #4: Press the edges with the tines of a fork to seal.
Step #5: Cut two small slits in the pastries (on each side of the berry) a small knife with a small knife. Transfer to the prepared baking sheets and brush with the egg wash.
Step #6: Bake for about 15-20 minutes or until deeply golden and puffed.
Step #7: Mix the icing sugar with enough lemon juice to obtain a smooth, thick, and slightly runny consistency. Glaze using a spoon, drizzle the glaze all over them, and leave to cool for 5 minutes, then carefully transfer to a wire rack to cool completely.
Tip: Start with 1 ยฝ tablespoons juice, add the rest drop by drop, stir in between, and check the consistency before adding more.
How to serve the turnovers?
The puff pastry with strawberries is best served fresh once they are cooled. Thatโs 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!
Try the Strawberry Rhubarb Compote, too.
Make turnovers 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.
Sweets you might like
Sign up for our Newsletter to receive new, quick, and delicious recipes in your inbox occasionally! Find me sharing daily meal-time inspiration on Pinterest and Facebook
Give my quick recipes a try for your next family meal! Feel free to reach out if you need any assistance!
๐ Recipe
Easy Strawberry Turnovers
Equipment
- Baking sheet
Ingredients
Turnovers:
- 1 sheet ready-rolled puff pastry Notes 2,3
- 5-9 strawberries depending on size (Note 4)
- 5 teaspoons Nutella optional
Egg wash:
- 1 egg
- 1 tablespoon milk
Glaze:
- 1 cup icing sugar
- 1 ยฝ tablespoon lemon juice more or less as needed, Note 5
Instructions
- Preheat the oven to 400ยฐF/ 200ยฐC. Line the baking sheet with parchment paper.
Turnovers
- Unroll the pastry on the working surface. Cut into squares; I had 18 small ones.1 sheet ready-rolled puff pastry
- Fill: Spread about ยฝ teaspoon Nutella on half of the squares, leaving enough space for the edges to be crimped shut. Place 1 small strawberry or ยฝ a large strawberry in the middle.5 teaspoons Nutella + 5-9 strawberries
- 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.1 egg + 1 tablespoon milk
- Bake for about 15-20 minutes or until deeply golden and puffed.
Glaze
- Mix the icing sugar with enough lemon juice to obtain a smooth, thick, and slightly runny consistency. Start with 1 ยฝ tablespoon juice, add the rest drop by drop, stir in between, and check the consistency before adding more. 1 cup icing sugar/ 125 g + 1 ยฝ tablespoon lemon juice
- 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.
Notes
- The recipe can be easily doubled.
- Puff pastry: Refrigerated ready-rolled puff pastry weighing 13 oz/ 375 g and about 19x26 inches/ 48x26 cm large; a little more or less is OK. The size of the pastry is not essential. Cut the dough into squares of about 3 inches/ 8 cm and make as many pastries as possible with the dough amount. You will need 1 small or ยฝ a large strawberry and about ยฝ 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.
- Lemon juice: Use as much as required to achieve a thick, slightly runny consistency. You can replace the lemon juice with milk or water.
Comments
No Comments