Easy Strawberry Turnovers (Puff Pastry Recipe)
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Strawberry turnovers are simple pastries made with puff pastry, fresh strawberries, and jam. They’re baked until golden and optionally topped with a quick glaze. These are quick to prep and perfect for breakfast, brunch, or a sweet snack.
You don’t need much to make these, and you might already have most of it in your kitchen pantry. Combining buttery pastry and juicy strawberry filling is one of those things that just works.
How to Serve Strawberry Turnovers
You can serve these warm or at room temperature. I like them on their own, but they’re also great with coffee or tea. They make an easy treat to bring to a weekend breakfast or to keep on hand for a quick dessert.
How to Make Strawberry Turnovers
These can be put together in about 15 minutes, then have the oven do the rest. Just mix chopped strawberries with sugar and a spoonful of jam, spoon the mixture onto puff pastry squares, fold them into triangles, and bake until golden. You can glaze them once they’ve cooled, or skip it if you like them less sweet.
Continue below for the full recipe with ingredients and step-by-step instructions.
Customization Options
You can swap in another berry if you don’t have strawberries. Frozenberries can be used, just defrost and drain them first.
Strawberry Puff Pastry Turnovers Recipe
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
- 6 sheets puff pastry (5″ x 5″), thawed
- ¾ cup chopped strawberries
- 1 tbsp strawberry jam
- 1 tbsp sugar
- ½ tsp vanilla essence
- 1 egg yolk (for egg wash)
- Water, for sealing edges
- ½ cup powdered sugar (optional)
- 1–2 tbsp milk or water (optional)
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- Thaw the puff pastry sheets if you haven’t already.
- Mix the filling: In a bowl, combine the chopped strawberries, vanilla essence, and sugar. Stir in the strawberry jam until evenly mixed.
- Spoon the filling onto one side of each puff pastry square, about 1 tablespoon of filling. Don’t overfill so the pastries don’t burst open in the oven.
- Brush the edges with water, fold into a triangle, and press the edges with a fork to seal.
- Mix egg yolk with a little water. Brush over the tops of the turnovers.
- Bake for 25 minutes or until golden brown.
- 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 Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 244Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 33mgSodium: 92mgCarbohydrates: 30gFiber: 1gSugar: 16gProtein: 4g
The nutritional information provided is automatically calculated. These figures should be considered estimates.
Love Puff Pastry Turnovers?
Here are some of my favorite turnover pastry recipes for you to try.
Cranberry Apple Turnovers
Apple Cream Cheese Turnovers
Blueberry Turnovers
