Strawberry Puff Pastry Turnovers
If you’ve got puff pastry in the freezer and a few strawberries on hand, you can make these turnovers. Crisp on the outside with a soft, fruity filling!
Ingredients
- 1 sheet puff pastrythawed and cut into 6 squares
- ¾ cup chopped strawberries
- 1 tbsp strawberry jam
- 1 tbsp sugar
- ½ tsp vanilla essence
- 1 egg yolkfor egg wash
- Waterfor sealing edges
- ½ cup powdered sugaroptional
- 1–2 tbsp milk or wateroptional
Instructions
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Preheat your oven to 400°F. Line a baking sheet with parchment paper.
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Roll the puff pastry lightly on a floured surface if needed. Cut into 6 equal squares.
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Mix the filling: In a bowl, combine the chopped strawberries, vanilla essence, and sugar. Stir in the strawberry jam until evenly mixed.
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Spoon about 1 tablespoon of filling onto one side of each puff pastry square. Don’t overfill so the pastries don’t burst open in the oven.
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Brush the edges with water, fold into a triangle, and press the edges with a fork to seal.
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Mix egg yolk with a little water. Brush over the tops of the turnovers.
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Bake for 25 minutes or until golden brown.
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Let cool completely before glazing (optional) or the icing will melt. Mix powdered sugar with milk or water until smooth. Drizzle over cooled turnovers and let set for at least 15 minutes.
Notes
Keep leftovers in an airtight container in the fridge for up to 3 days. To reheat: warm in a (toaster) oven at 300°F for 5–8 minutes.You can freeze baked turnovers (unglazed) for up to 2 months. Reheat from frozen at 350°F for 15–20 minutes.
Nutrition
Per serving (1)
- Calories
- 143 kcal
- Carbs
- 29 g
- Protein
- 1 g
- Fat
- 3 g
- Fiber
- 1 g
- Sugar
- 25 g
- Sodium
- 14 mg
Recipe by Deborah Green
Recipe from https://dishfullofmemories.com/strawberry-puff-pastry-turnovers/