Warm, flaky, buttery, and bursting with fresh strawberry filling, these strawberry turnovers are easy to make and delicious to eat! Bake the strawberry turnovers with store-bought puff pastry for a quick treat. A drizzle of vanilla glaze adds sweetness and makes them look extra special.
These little hand-held strawberry pastries are perfect for picnics and brunches, just like my cherry puff pastry tarts, apple hand pies, and pop tarts. Pick one up and eat! Strawberry turnovers with puff pastry are a brilliant way to enjoy fresh, seasonal fruits while keeping things simple and delicious.
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Why You’ll Love This Recipe?
Strawberry turnovers are the perfect treat for any time of the day—a quick breakfast, a snack with your coffee, or a light dessert.
They’re super easy to make. The best part? You only need to make the strawberry turnover filling at home. And they come together in no time thanks to the store-bought puff pastry.
Strawberry Turnover Recipe Ingredients
Puff pastry: Store-bought puff pastry is fantastic (especially if you love shortcuts in the kitchen like me). I’ve made strawberry puff pastry tarts and cranberry brie bites with it. Both were delicious! You can also make the pastry at home using your favorite recipe.
Strawberry: I love using fresh strawberries. Wash and dice them. You can use frozen ones too, to make strawberry puff pastry turnovers.
Sugar helps sweeten the filling. Increase or reduce the quantity based on how sweet your strawberries are.
Cornstarch thickens the strawberry filling.
Lemon juice balances the flavors, giving the filling a zing. You can also use homemade vanilla extract instead.
Egg: mix with a tablespoon of water to give the puff pastry an egg wash for that golden sheen!
Variations
Egg: Brush the pastry with cream instead of egg wash.
Fruit: This recipe for strawberry turnovers is very versatile. You can use any fruit you love, such as raspberries, apples, blueberries, cherries, or peaches.
Add-ins: Make strawberry and cream turnovers with cream cheese or add a few chocolate chips to the filling!
How To Make Strawberry Turnovers?
Step 1: Add the diced strawberries and sugar to a saucepan and cook for 2-3 minutes on medium-low heat.
Step 2: Mix the cornstarch and water in a small bowl and add it to the strawberries. Stir in the lemon juice and cook for another 3-4 minutes, stirring occasionally, until the strawberries are softened and the mixture thickens.
Step 3: Preheat the oven to 200 C / 400 F. Roll out the puff pastry dough into a large rectangle.
Step 4: Cut into 8 equal-sized squares or rectangles.
Step 5: Place 2 tablespoons of the filling in the middle of each square or rectangle.
Step 6: Fold over to form a triangle and use a fork to crimp the edges together tightly. Poke holes with a knife or fork.
Step 7: Brush the pastries with egg wash.
Step 8: Bake for 20 minutes until golden and puffy. Transfer to a cooling rack and allow to cool.
Step 9: Drizzle with vanilla glaze and serve!
Pro Tips
- Adjust the amount of sugar depending on how sweet or sour your strawberries are.
- The strawberry filling must be cooled completely before adding to the pastry.
- Ensure you crimp the edges tightly to prevent the filling from oozing out.
- Allow the pastries to cool for at least 15 minutes before glazing them.
How To Serve
These strawberry turnovers are best when warm. Pair the strawberry turnovers with a classic hot chocolate or oatmeal latte. So good for breakfast or brunch, just like these strawberry cream cheese rolls!
For an extra touch, I drizzled a vanilla glaze on top. But a quick sprinkle of powdered sugar is also lovely.
Make it extra special and serve it with vanilla ice cream or whipped cream for an indulgent, quick dessert after dinner.
Recipe FAQs
Keep in an airtight container in the fridge for 2 to 3 days. You can also freeze strawberry turnovers. Cool them completely. Wrap in foil. Then place in a Ziplock bag before you freeze. Reheat in a preheated oven or air fry whenever the mood for something sweet strikes.
Yes, you can. Use whichever fruit you love the most. Don’t have the time to make the filling? Make strawberry jam turnovers or use cherry jam or homemade fig jam!
You can make the strawberry filling a day or two before. It keeps well in the refrigerator. So, on the day, you just need to assemble and bake the strawberry puff pastry. You can even freeze the unbaked turnovers. When you’re ready to bake, give them an egg wash and bake.
📖 Recipe
Strawberry Turnovers
Ingredients
- 2 cups Strawberries, washed, hulled, and diced
- 1/4 cup Sugar
- 1 tbsp Cornstarch
- 2 tbsp Water
- 1.5 tsp Lemon juice
- 17 oz Puff pastry, thawed
Egg Wash
- 1 Egg
- 1 tbsp Water
Vanilla Glaze
- 1/2 cup Powdered sugar / Icing sugar
- 1 tbsp Milk
- 1/2 tsp Vanilla extract
Instructions
- Add the diced strawberries and sugar to a saucepan and cook for 2-3 minutes on medium-low heat.
- Mix the cornstarch and water in a small bowl and add it to the strawberries. Stir in the lemon juice and cook for another 3-4 minutes, stirring occasionally until the strawberries are softened and the mixture thickens.
- Take the pan off the heat and allow the strawberry filling to cool completely.
- Preheat the oven to 200 C / 400 F. Line a baking tray with parchment paper.
- Roll out the puff pastry dough into a large rectangle. Cut into 8 equal-sized squares or rectangles.
- Place 2 tablespoons of the filling in the middle of each square or rectangle.
- Fold over to form a triangle and use a fork to crimp the edges together tightly. Poke holes with a knife or fork.
Egg Wash
- Beat an egg together with a tablespoon of water to make an egg wash. Brush the top of pastries with egg wash.
- Bake at 200 C/ 400 F for 18-20 minutes, or until puffed and golden.
- Transfer to a wire rack to cool.
Vanilla Glaze
- In a small bowl, combine powdered sugar, milk, and vanilla extract to make a smooth and thick glaze.
- Drizzle it over the turnovers and serve. Enjoy!
Video
Notes
- Adjust the amount of sugar depending on how sweet or sour your strawberries are.
- The strawberry filling must be cooled completely before adding to the pastry.
- Make sure you crimp the edges very tightly to prevent the filling from oozing out.
- Allow the pastries to cool for at least 15 minutes before glazing them.
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