Strawberry Turnovers
A delicious recipe for easy Strawberry Turnovers made with store-bought puff pastry dough! Strawberry Puff Pastry Turnovers are so easy to make and are perfect for a breakfast or brunch, especially when served with oven baked Jalapeño Bacon and easy Cottage Cheese Egg Bites!
Quick Look: Strawberry Turnovers
Ready In: 30 Miutes
Serves: 8
Calories: 270 calories
Main Ingredients: puff pastry, strawberries, sugar
Why You'll Love It: these Strawberry Turnovers are so easy to make, always a crowd pleaser, and perfect for a spring or summer brunch!
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I love making things from scratch, but I am definitely NOT above taking shortcuts in the kitchen! Frozen flaky puff pastry is one of my favorite tricks for creating delicious treats like Bacon Cheese Turnovers without all of the work of making it from scratch!
These Strawberry Puff Pastry Turnovers are a combination of homemade and shortcuts, with a, EASY homemade strawberry filling and store-bought frozen puff pastry sheets. They are 100% delicious. Homemade Strawberry Turnovers have never been easier. They are perfect for a weekend brunch along with something savory like Ham Tater Tot Breakfast Casserole or Sausage Croissant Breakfast Casserole.
Why You'll Love This Recipe
- Easy - using store-bought frozen puff pastry makes these turnovers so easy to make!
- Crowd Pleaser - these are gone before I know it every time I make them. You can also easily double this recipe to feed a lot of people. Make them along with a Ham Croissant Breakfast Casserole and some Raspberry Mimosas, and everyone will have happy bellies!
- Customizable - you can swap the strawberries for other fruits like blueberries, raspberries, peaches, and apples.
Ingredients
Strawberries - I have used fresh in this recipe, but frozen strawberries would also work and would be a great option in the winter when fresh strawberries are not at their peak.
Sugar - granulated sugar sweetens up the strawberry filling in these strawberry pastries.
Pure Vanilla Extract - don't use imitation!
Puff Pastry - this recipe uses puff pastry that is found in the freezer section. If you prefer regular pie crust, try my Pumpkin Pie Bars or Salted Caramel Apple Pie Bars.
Refer to the recipe card for the complete list of ingredients.
Substitutions and Variations
Milk Instead of Egg White - if you are in a pinch and don't have an egg white to brush the puff pastry with, you can use milk or heavy cream instead.
Different Type of Berry - this definitely works with other types of berries! I've made this using raspberries and blueberries, and I think blackberries would also be delicious. You could even combine some of them for a Triple Berry Turnover.
Use frozen fruit. While I typically use fresh fruit in these turnovers, frozen will also work. These are delicious during strawberry season when strawberries are ripe, but they are equally delicious with frozen strawberries that are frozen during their peak ripeness.
Add some lemon zest. Add 1 teaspoon of lemon zest to the strawberry filling for a little burst of lemon flavor.
Use strawberry jam. In a time crunch? Use store-bought strawberry jam instead of making the filling from scratch! I have done this several times and it works perfectly.
How to Make Strawberry Turnovers
Photo 1. Cut up the strawberries into small pieces and then add them to a small saucepan. Then add the sugar, water, cornstarch, and vanilla.
Photo 2. Cook this strawberry mixture over medium heat for about 5-8 minutes. The strawberries will break down as they cook and you'll want to use a fork or potato masher to break them up a little, as well. Set this mixture aside as you prepare the puff pastry.
Photo 3. Lay out the puff pastry on a lightly floured surface and lightly roll them out with a rolling pin to flatten the creases.
Photo 4. Use a pizza cutter or knife to cut each puff pastry into four squares.
Photo 5. Place about 2 tablespoons of the filling in the middle of each square.
Photo 6. Dip your finger into a little water and wet the edge of the puff pastry to make the edges easier to stick together.
Photo 7. Brush each turnover with some egg white with a pastry brush and then place on a parchment-lined baking sheet.
Photo 8. Bake at 400 degree F oven for about 15-17 minutes, until they are golden brown and super flakey.
Photo 9. Combine the powdered sugar, vanilla extract, and milk in a small bowl.
Photo 10. Once the puff pastry turnovers are baked, drizzle the tops of the turnovers with the glaze. Enjoy!
Expert Tips
Storage. Store any leftover strawberry turnovers in an airtight container at room temperature or the refrigerator for 3-4 days.
Make Ahead. You can prep these an hour or two ahead of time and pop in the oven once you are ready so you have warm turnovers to enjoy.
Serve Warm. These are best served warm. To reheat, microwave for 15 seconds or place in the oven at 350 for 5-10 minutes.
Go easy on the filling. Don't overfill your turnovers! It's not the end of the world if some of the filling oozes out but you don't want a complete mess, so stick with around 2 tablespoons of filling.
Strawberry Turnovers FAQs
Yes! You can completely prep them ahead of time up until baking and then freeze them until you're ready to bake. Be sure to freeze them on a baking sheet for a couple of hours before putting them into an airtight freezer bag to store in the freezer. When it comes time to bake, following the baking instructions and add 1-2 minutes to the baking time to account for them being frozen.
Yes. You can use raspberries, blueberries, blackberries, apples, or peaches instead of strawberries. You can also use jam in a pinch.
Yes. Simply store them in an airtight container for up to 3 months. To reheat, thaw and bake at 350 degrees for about 5 minutes.
Other strawberry recipes to consider...
If you tried this Strawberry Turnover Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how you liked it in the 📝 comments below.
Strawberry Puff Pastry Turnovers
Ingredients
For the Strawberry Filling:
- 3 cups strawberries, stems removed and quartered
- 3 tablespoon sugar
- 3 tablespoon water
- 2 tablespoon cornstarch
- 1 teaspoon pure vanilla extract
- 2 puff pastry sheets typically 2 sheets come in one package
- 1 egg white
For the Glaze:
- 1 cup powdered sugar
- 2-3 tablespoon milk
- ½ teaspoon pure vanilla extract
- dash of salt
Instructions
- Set the puff pastry out from the freezer for about 15 minutes prior to using them.
- Preheat the oven to 400 degrees F and line a baking sheet with parchment paper.
- In a medium saucepan, add the strawberries, sugar, water, cornstarch, and vanilla over medium heat.
- Cook for about 5 minutes, breaking it up as it cooks with a fork. The strawberries should break down as they cook and the mixture with thicken up as it cooks.
- Lay out both puff pastry sheets on a flour dusted surface. Lightly roll them out with a rolling pin to flatten out the creases.
- Cut each sheet into four squares.
- Add ~2 tablespoons of filling to the middle of each square. Dip your finger in a bowl of water and run it along the edges of the puff pastry and then fold one corner over to form a triangle.
- Use a fork to seal the edges and place on parchment paper lined baking sheet.
- Using a pastry or silicone brush, brush the egg white lightly over each turnover.
- Bake in the preheated oven for about 15 minutes - until golden.
- Make the glaze by whisking together the powdered sugar, milk, vanilla and salt.
- Drizzle the glaze over the turnovers.
- Enjoy!
Notes
- Storage. Store leftovers in an airtight container at room temperature or the refrigerator for 3-4 days.
- Add some lemon zest. Add 1 teaspoon of lemon zest to the strawberry filling for a little burst of lemon flavor.
- Use strawberry jam. In a time crunch? Use store-bought strawberry jam instead of making the filling from scratch! I have done this several times and it works perfectly.
- Go easy on the filling. Don't overfill your turnovers! It's not the end of the world if some of the filling oozes out but you don't want a complete mess, so stick with around 2 tablespoons of filling.
I made these for my family and they were gone in less than a day! It was my first time and I don’t bake often, so I overstuffed some a little and made a mess, but that’s user error. They are delicious and when I make them next time I’m gonna try to line it with cream cheese! Wonderful recipe.
i was wondering if you can use frozen strawberries
Yes that would work! I would recommend thawing them first to get rid of any excess water.
Super easy to make! and even more delicious than expected! some changes I made; I used heavy whipping cream in place of milk for the glaze and I added about a tablespoon of the extra strawberry filling I had to the glaze as well. They were a hit!