These homemade Strawberry Turnovers have a delicious, sweet strawberry filling enclosed between layers of golden brown, flaky puff pastry for an irresistible treat.
Easily transform fresh strawberries and store-bought puff pastry dough into delicious turnovers with this simple recipe. Sweet, tangy strawberries blend with lemon juice, sugar, and vanilla extract to create a delectable fruit filling. Golden brown, buttery puff pastry sheets encase the filling before they're finished with a sweet vanilla glaze.
The beauty of turnovers is that they can be enjoyed any time of the day. Serve them for breakfast or brunch or alongside afternoon coffee. Or enjoy one for dessert with a scoop of vanilla ice cream.
This easy recipe for juicy strawberry turnovers will soon become a family favorite. You'll also enjoy other strawberry recipes like strawberry compote, strawberry buttermilk scones, or strawberry-baked oatmeal.
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Easy Strawberry Turnover Recipe
If you have ripe strawberries to use up, especially during strawberry season, easily whip up a batch of these strawberry puff pastry turnovers. The turnovers comprise three simple elements to form delicious strawberry pastries that everyone will enjoy.
- Puff Pastry Crust: Store-bought puff pastry keeps this recipe simple. There is no need to make pie dough or any other tedious dough base. The pastry bakes up flaky and golden brown. Utilizing store-bought puff makes this recipe ideal for novice and experienced bakers.
- Fresh Strawberry Filling: Homemade strawberry filling is made with fresh fruit, sugar, and other ingredients. It's delightfully sweet and tart, making it the perfect filling for the puff pastry.
- Vanilla Icing: Sweet vanilla icing adds a sweetness that complements the buttery pastries. Sprinkle crushed freeze-dried strawberries over the turnovers for added visual appeal and additional strawberry taste.
Ingredients
- Puff Pastry Sheets (store-bought or homemade)
- Fresh Strawberries: Use fresh or frozen strawberries to make the filling.
- Lemon Juice: The acid from the lemon juice brightens and balances the sweet flavor.
- Pure Vanilla Extract
- Granulated Sugar: Because strawberries are already sweet, only a tiny amount of sugar is needed to create the delicious fruit filling.
- Egg (room temperature): For the egg wash.
- Powdered Sugar (sifted)
- Milk (or water)
See the recipe card for the ingredient quantities.
Step-By-Step Instructions
1. Strawberry Filling: Cook the chopped strawberries and sugar over medium heat. Once the strawberries have softened, reduce the heat to low and stir in the cornstarch, water, and lemon juice. Cook for about 10 minutes. Remove the pan from the heat and stir in vanilla extract. Let the mixture cool.
2. Preheat the oven to 400° F and line a baking sheet with parchment paper. Whisk the egg and 1 tablespoon of water in a small bowl and set it aside.
3. Assembly: Roll out each sheet of puff pastry on a lightly floured surface and cut each sheet into 4 squares.*There will be eight turnovers in total.
4. Divide the cooled strawberry mixture between the 8 squares of pastry, placing the mixture diagonally on the end of each square. Leave enough room to seal the pastry.
5. Using your finger or a pastry brush, place a small amount of egg wash along the edge of the strawberry filling side. Fold over the other side of the pastry to form a triangle. Repeat until all of the pastries are filled. Press down the edges of each pastry with a fork. Transfer the turnovers to the prepared baking sheet. Brush egg wash over the top of each pastry.
6. Bake the turnovers for 18-20 minutes or until the pastry is golden brown and puffed. Allow the pastries to cool while you make the icing.
7. Vanilla Icing: Whisk the powdered sugar, milk, and vanilla extract until thickened and combined. Drizzle the glaze over each cooled turnover and allow it to set before serving.
Variations
- Sprinkle turbinado sugar over the top of each turnover before baking. Omit the icing.
- Swap the lemon juice for orange or lime juice.
- Swap the vanilla extract for almond extract and sprinkle the finished pastries with sliced almonds.
Try this version made with fresh blueberries.
Suggested Equipment
Storage
Strawberry turnovers made from puff pastry are best served immediately after making them. Store leftover turnovers in an airtight container for up to 2 days at room temperature.
Puff Pastry Recipes
- Cream Cheese Cherry Danish
- Puff Pastry Chocolate Croissants
- Puff Pastry Cinnamon Rolls
- Mini Apple Pies (Puff Pastry)
- Everything Bagel Cream Cheese Turnovers
- Pumpkin Hand Pies with Puff Pastry
Expert Tips
- Use thawed, room-temperature puff pastry sheets. Thaw the pastry according to the box instructions.
- Lightly flour your work surface before rolling out the puff pastry to prevent sticking.
- When cutting the pastry into squares, cut straight down for straight edges. Do not drag the knife.
- Work quickly and carefully with puff pastry. If the pastry becomes too soft, pop it back into the refrigerator to firm up before continuing.
- Bake the turnovers in a hot, preheated oven. Resist the urge to open the oven until the end of the baking time. Otherwise, the pastry might collapse.
Frequently Asked Questions
Strawberry turnovers are best enjoyed the same day that they are made. You can, however, prepare and refrigerate the pastries ahead of time and wait to bake until you are ready to serve them.
The pastry became too warm, resulting in leaking butter. Keep the puff pastry cold as you are working with it. Refrigerate it if it becomes too soft to work with.
If you make the recipe, remember to rate it, and let me know what you think in the comments below! Take pictures, tag #sugarylogic, and share them with me on Instagram or Facebook.
📖 Recipe
Strawberry Turnovers
Ingredients
Strawberry Turnovers
- 2 cups fresh strawberries hulled and diced
- 2 tablespoon granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 teaspoon lemon juice
- ½ teaspoon pure vanilla extract
- 2 sheets store-bought puff pastry thawed
- all-purpose flour as needed
Egg Wash
- 1 large egg room temperature
- 1 tablespoon water
Icing
- 1 cup powdered sugar sifted
- ½ teaspoon pure vanilla extract
- 1 to 2 tablespoon milk or water
Instructions
- Place the diced strawberries and granulated sugar in a saucepan over medium heat.
- Stir the strawberries and sugar frequently until the berries have released their juices and softened. Reduce the heat to low and stir in the cornstarch, water, and lemon juice. Cook the strawberry mixture until thickened, constantly stirring, about 10 minutes. Remove the pan from the heat and stir in the vanilla extract. Allow the mixture to cool for at least 30 minutes.
- Preheat the oven to 400° F and line a baking sheet with parchment paper. Make the egg wash: Whisk the egg and 1 tablespoon of water in a small bowl.
- Roll out each puff pastry sheet on a lightly floured surface and cut each sheet into 4 squares. *There will be eight turnovers in total.
- Divide the cooled strawberry mixture (about 2 tablespoon per pastry) between the 8 squares of pastry, diagonally placed on the end of each square. Leave enough room to seal the pastry. Place a small amount of egg wash along the edge of the strawberry filling using your finger or a brush. Fold over the other side of the pastry to form a triangle. Repeat until all of the pastries are filled. Press down the edges of each pastry with a fork. Transfer the turnovers to the prepared baking sheet.
- Brush the top of each pastry with egg wash. Bake the turnovers for 18-20 minutes or until the pastry is golden brown and puffed. Allow the pastries to cool while you make the icing.
- To make the icing, Whisk the powdered sugar, milk, and vanilla extract until thickened and combined. Drizzle the glaze over each cooled turnover and allow it to set before serving.
Nutrition
Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!
Christine from Michigan
I’ve never made fruit turnovers but with lots of strawberries I needed recipes and this recipe looked and read like I could handle it. I will say at first I thought the filling was going to be sweet enough but I like to trust a recipe once and glad I did because after the glaze frosting it was perfect and I am now a turnover fan. Now I’m not great at filling and folding turnovers. The filling leaked from 7 of 8 turnovers but they still taste great.
Katelyn Theofanis
Hi, Christine! I am so happy to hear that you enjoyed these turnovers so much. After assembling, chill the pastries in the refrigerator for about 30 minutes before baking them. This process helps prevent filling seepage as the turnovers bake. Thank you for this positive review!