Fresh Strawberry Turnovers
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Delicious Fresh Strawberry Turnovers are incredible and so easy to make. The puff pastry is so flakey and heavenly! Then adding fresh sweet strawberries with a sugar topping takes them to the next level. They are some of the best breakfast turnovers you can have. It’s even better that you can make them in your own kitchen too—no need to hit a fancy bakery while you are out and about.
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Fresh Strawberry Turnovers Recipe
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! 😀
Is a Turnover Just a Fruit Pie?
While a turnover and fruit pie are extremely similar and many people think they are the same. Basically, a turnover has much more flaky crust, and it has more of a buttery flavor. They are both delicious, but the advantage of a turnover is that you can carry it with you! There is no need for a fork or plate, just grab it and hit the road.
Can I Use Prepared Puffy Pastry Instead?
Yes, if you are in an extra hurry and want to use prepared puff pastry, you absolutely can. I prefer making my own because I love the incredible texture and flavor of homemade versus store bought. Plus, it’s super easy to make yourself too. Prepared puff pastry is also very delicious and easy to work with, so don’t feel like you can’t use that as an option. See what you like the best and stick with that.
Can You Add Frozen Strawberries to Turnovers?
Yes, frozen strawberries are fine to use when making these turnovers. We usually always use fresh, but sometimes it’s hard to find in season fruit that is ripe. That’s when we opt to use frozen instead. You can follow the same directions with the frozen strawberries, and the results should be similar.
Ingredients
As you will see, there are three sets of ingredients, but don’t worry, they are all easy ingredients. Everything works together beautifully and results in delicious turnovers that are awesome.
For the Puff Pastry:
- Unbleached all-purpose flour
- Granulated sugar
- Table salt
- Unsalted butter
- Water
- Lemon juice
For the Strawberry Filling:
- Fresh strawberries
- Granulated sugar
For the Sugar Topping:
- Granulated sugar
How to Make Strawberry Turnovers
Making strawberry turnovers is my favorite because it’s so easy! And they taste great for breakfast and sometimes we will even eat them for dessert too. Let us know if you enjoy them as much as we do. Let’s get started:
First Step: Using a steel blade in your food processor, add the flour, sugar, and salt then pulse. Place in 1/4 of the cubes of butter and mix into the flour mixture. Keep pulsing until you have dime-sized pieces in four one-second pulses. Then add in the rest of the butter and pulse two more times for one second each. Put the mixture in a medium bowl.
Second Step: Mix together the ice water and lemon juice in a small bowl. Slowly add three tablespoons of the water and lemon juice mixture into the flour and toss until it’s combined. Sprinkle in the remaining water, then place the dough onto a work surface and press it together using both hands. Take the heel of your hand against the work surface and press it using both hands. Drag a small portion of the dough forward with the heel of your hand. Do this in short brisk strokes. Repeat this will all the remaining dough portions. Use a bench scraper and repeat the process a second time. Make the dough into an 8 x 4-inch rectangle, then wrap it in plastic wrap and refrigerate for 30 minutes.
Third Step: Take the dough out of the refrigerator and unwrap it and place it on a piece of parchment paper that has been lightly floured. Roll the dough into a 15 by 10-inch rectangle. Take the dough and fold it lengthwise, so it’s in thirds. Begin at the narrow end and fold the dough into thirds. Press the dough to form a 6 by 5-inch rectangle. Repeat this process. If you find that dough is sticky and oft, wrap it in plastic wrap and refrigerate for 30 more minutes. Then roll it and press it again. After you have rolled again, wrap the dough up in plastic wrap and cool in the fridge for 30 more minutes.
Fourth Step: Take a piece of parchment paper and lightly dust it with flour. Then unwrap the dough and place it on the paper. Roll it into a square that is 18 inches and just under 1/8 inch thick. Take a pizza cutter and trim the dough, so it’s a 15-inch square. Using the pizza cutter, make 2 incisions at 5-inch intervals on all four of the sides of the square. Take a ruler and line up the incisions and cut the dough, so you have 5-inch squares. Place the parchment and dough onto a large cookie sheet by sliding it. Refrigerate the dough and begin preparing the strawberry filling.
Fifth Step: Use a large bowl and add the diced strawberries and sugar. Allow them to sit for 5 minutes and drain using a mesh strainer. Reserve the juices for later.
Sixth Step: Take one turnover dough from the fridge at a time and set it on the work surface. Add two tablespoons of strawberry filling in the center of the dough. Moisten the adjoining edges of the dough and use dip your finger in the strawberry juice, then fold the top portion of dough over the bottom. Make sure to overlap the bottom portion by 1/8 of an inch. Take a fork and dip it into flour, then press and seal the edges to crimp them. Take a wide spatial and transfer the turnover to the baking sheet. Repeat with each of the turnovers, then refrigerate for 30 minutes. You can actually refrigerate them up to 24 hours.
Seventh Step: As the turnovers are chilling in the fridge, place the oven rack on the upper-middle position, and turn on the oven to 375 degrees. Mix together the cinnamon and sugar in a small bowl. Lightly brush the turnovers with some of the reserved strawberry liquid, then sprinkle with sugar. Bake the turnovers for 18-22 minutes or until they are golden brown. Use a metal spatula to place the turnovers on a wire rack to cool before serving.
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Fresh Strawberry Turnovers
Ingredients
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 of 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
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Instructions
- 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.
Notes
- 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!
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