Strawberry turnovers are baked puff pastry hand pies with a delicious, easy strawberry filling. They’re quick and easy, so they make a perfect after-school snack or fast dessert when you need one. The simple vanilla glaze puts them over the top! These little turnovers never last long once they’re out of the oven.
Around here, we love some hand pies, especially my Granny’s Fried Apple Pies. These little strawberry turnovers are a good bit easier to make but just as delicious!
Testing notes for strawberry turnovers
- This recipe is so easy. You’ll thaw some puff pastry and make a simple strawberry filling. These turnovers are baked, not fried.
- We tested the strawberry turnovers with fresh and frozen strawberries. We preferred fresh strawberries, but you can use frozen — you’ll just need to thaw and drain them well first.
- Do not omit the cornstarch. It’s needed to thicken the filling.
- If you want to freeze these turnovers, our testing found that you’ll get the best results if you freeze them without the glaze.
I hope you make this recipe. I think you’ll love it!
P.S. We have more strawberry recipes that you’ll love, along with some tips on cooking and baking with strawberries. Don’t miss our Strawberry Cheesecake Cookies, Strawberry Shortcake Cookies, Strawberry Bars with Lemon Glaze, or our famous Southern Strawberry Cobbler.
Ingredient notes
Here are a few things to know about the ingredients in this recipe.
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Scroll below the recipe card for frequently asked questions and tips for success.
Strawberries: You can use fresh or frozen strawberries. If using frozen, all them to thaw and drain well before using.
Puff pastry: Use a good quality puff pastry. Our favorite is Dufour but Peppridge Farm works fine too.
Pin this now to save it for later
Strawberry Turnovers Recipe
Ingredients
Ingredients
- 2 ½ cups chopped strawberries
- 2 tablespoons sugar
- 2 tablespoons cornstarch
- 1 teaspoon lemon juice
- 2 puff pastry sheets, thawed
- 1 egg, beaten
Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
Directions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper or grease with cooking spray and set aside.
- In a small saucepan, mix together 2 ½ cups chopped strawberries, 2 tablespoons sugar, 2 tablespoons cornstarch, and 1 teaspoon lemon juice. Heat on low for five minutes, stirring occasionally until the juices begin to release from strawberries.
- Allow to cool for a few minutes. Flatten out 2 puff pastry sheets, thawed until smooth. Cut each sheet into four equal squares. Place 1-2 tablespoons of strawberries in the middle of each square.
- Brush edges with 1 egg, beaten and fold into a triangle. Use a fork to press edges together then brush the tops with egg and cut two slits in the top to let the heat out.
- Bake for 20 minutes or until the tops are golden brown. Remove from the oven and transfer to a cooling rack.
- Mix together 1 cup powdered sugar, 2 tablespoons milk and ½ teaspoon vanilla extract to make glaze. Drizzle over cooled turnovers.
Notes
- Store in an airtight container on the counter for 2-3 days. Freeze for up to three months without the glaze. Allow to thaw for a day then make glaze when ready to serve.
- Substitutes – you can use homemade puff pastry instead and you can use frozen strawberries, just allow time to thaw then chop them.
- Do not skip the cornstarch, it thickens the strawberry sauce so you don’t have a runny mess.
- Add a teaspoon or pureed or crushed strawberry to the icing for extra strawberry flavor.
- Don’t overfill the turnovers or you won’t be able to close and seal them.
- You can also substitute the strawberries with the same amount of blueberries, raspberries or blackberries for different flavored turnovers.
Nutrition
Join Southern Food and Fun Community group
and Southern Potluck group!
And please follow us on social media:
Questions and tips
Storage
- Store the strawberry turnovers in an airtight container on the counter for 2-3 days.
- These turnovers freeze well for up to 3 months or so. Freeze without the glaze. Thaw them in the refrigerator for about 24 hours and then add the glaze.
You can add a little lemon juice and/or zest to the glaze or add some lemon zest to the strawberry filling.
You can use blueberries, blackberries or chopped peaches in this recipe.
