Go Back
–+ servings
logo

Strawberry Turnovers Recipe

Flaky puff pastry filled with sweet strawberries and finished with a vanilla glaze—quick, easy, and delicious.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 8 pieces
Calories: 440kcal
Author: Lucy Brewer

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.
    A saucepan with chopped strawberries cooking in liquid, next to a wooden spoon and a bowl of fresh strawberries on a white surface.
  • 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.
    Four dough squares each topped with strawberry filling are arranged on a white surface beside a bowl of fresh strawberries and a wooden spoon.
  • 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.
    A baking sheet with three unbaked, triangular pastries next to a wooden spoon and a bowl of fresh strawberries on a white surface.
  • 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.
    A glass bowl of white cream sits on a white surface beside a wooden spoon and a rectangular dish filled with fresh strawberries.

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.
QR Code linking back to recipe