Why not make Mother’s Day extra special with these flaky homemade Strawberry Turnovers? Stuffed with diced strawberries and baked in a homemade flaky puff pastry, these turnovers make for a perfect brunch or dessert.
The strawberry filling is simple and lets the sweetness of the ripe strawberries shine through. Diced strawberries are sprinkled with sugar then drained in a fine mesh strainer right before assembling. The reserved strawberry juice is then brushed over the turnover right before baking and then dusted with sugar. This recipe freezes beautifully so you can enjoy turnovers whenever the craving strikes! Just fill, shape and freeze the unbaked turnovers. When you are ready to bake, proceed with step seven, pop in the oven and add a few minutes to the baking time. No need to thaw! 😀
Yield: 9 turnovers
For the Puff Pastry:
2 cups unbleached all-purpose flour (10 ounces)
1 tablespoon granulated sugar
1 teaspoon table salt
16 tablespoons unsalted butter (2 sticks) cold, cut into 1/4-inch cubes
6 tablespoons water ice
1 teaspoon lemon juice
For the Strawberry Filling:
1 pound fresh strawberries, gently rinsed and dried, hulled and diced
1/4 cup granulated sugar
For the Sugar Topping:
1/2 cup granulated sugar
In the bowl of food processor fitted with steel blade, pulse to combine flour, sugar, and salt. Add one-quarter of the butter cubes and cut butter into flour until butter is in dime-sized pieces, about four 1-second pulses. Add remaining butter to coat cubes with flour, two 1-second pulses. Transfer mixture to medium bowl.
In a small bowl, combine ice water and lemon juice. Add 3 tablespoons liquid to flour and butter mixture and toss until just combined. Toss in remaining water, then turn dough out onto work surface and press it together with both hands. Using the heel of one hand braced against the work surface, drag a small portion of the dough forward in a short, brisk strokes. Repeat with the remaining dough portions. Gather the dough together with a bench scraper and repeat the process a second time. Press the dough into an 8 by 4-inch rectangle, wrap in plastic, and refrigerate at least 30 minutes.
Unwrap dough and place onto a lightly floured large piece of parchment paper and roll into a 15 by 10-inch rectangle. Fold the dough lengthwise into thirds. Starting from the narrow end, fold the dough into thirds. Press it to form a 6 by 5-inch rectangle. Repeat process. If dough is soft and sticky, wrap in plastic and refrigerate 30 minutes until workable, then repeat rolling and pressing. When second rolling and folding is complete, wrap dough in plastic and chill at least 30 minutes.
Unwrap dough and place on a large sheet of parchment paper lightly dusted with flour. Roll the dough to an 18-inch square that is slightly under 1/8 inch thick. Using a ruler and a pizza cutter, trim the dough to a 15-inch square. Make two incisions at 5-inch intervals on all four sides of the square. Line ruler up with incisions and cut the dough into nine 5-inch squares. Slide parchment and dough onto a large cookie sheet and refrigerate while making strawberry filling.
In a large bowl, combine diced strawberries and sugar. Allow to sit for 5 minutes, then drain in fine-mesh strainer set over bowl. Reserve juices.
To assemble the turnovers, working one piece of dough at a time, remove dough squares from refrigerator and set on work surface. Place 2 tablespoons strawberry filling in center of dough. Moisten two adjoining edges of dough square with finger dipped in reserved strawberry liquid, then fold top portion of dough over bottom, making sure to overlap the bottom portion by 1/8 inch. With a fork dipped in flour, press to seal and crimp the edges. Using wide metal spatula, transfer turnover to prepared baking sheet. Repeat process with remaining dough squares. Refrigerate 30 minutes or cover with plastic wrap and refrigerate up to 24 hours.
While turnovers are chilling, adjust oven rack to upper-middle position and heat oven to 375 degrees. Combine sugar and cinnamon in small bowl. Brush turnovers lightly with reserved strawberry liquid and sprinkle evenly with sugar. Bake until golden brown, 18 to 22 minutes. Using wide metal spatula, transfer turnovers to wire rack to cool slightly before serving.
If at any point during rolling the dough becomes sticky and difficult to work with, transfer it to a cookie sheet or cutting board, wrap it in plastic, and chill until it becomes workable.
The dough can be made through step 4, then wrapped tightly in plastic wrap and kept for up to 5 days in the refrigerator or 2 months in the freezer. Defrost frozen dough in the refrigerator 1 day before you plan to use it.
This recipe freezes beautifully so you can enjoy strawberry turnovers anytime of the year. Just fill, shape and freeze the unbaked turnovers. I like to wrap each turnover individually then place in a ziploc bag (nothing is worse than freezer burn!) When you are ready to bake, proceed with step seven, pop in the oven and add a few minutes to the baking time. No need to thaw!
Source: adapted from Cook's Illustrated Apple Turnovers
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