When it comes to desserts that are both delicious and easy to make, Strawberry Turnovers truly shine—pastry pun fully intended. Flaky, golden layers of pastry envelop a sweet, jammy strawberry filling, creating a dessert that’s crisp on the outside and irresistibly soft on the inside. Each bite melts in your mouth and feels like pure comfort.
I still remember the first time my grandma made these. The scent of warm strawberries and buttery pastry filled the kitchen, and we could hardly wait for them to cool. That first bite? Absolute magic. These turnovers aren’t just a dessert—they’re a memory in the making.
What makes Strawberry Turnovers even better is their versatility. They’re perfect for family gatherings, weekend baking projects, or cozy evenings when you want something sweet but not complicated. If you enjoy fruit-forward desserts, you might also love my Blueberry Galette—another simple yet impressive bake that’s bursting with flavor.
What Are Strawberry Turnovers?
At their core, Strawberry Turnovers are folded pastries filled with fruit—quite literally “turned over” dough hiding a delicious surprise inside. It’s amazing how a few humble ingredients can come together to create something that feels bakery-worthy without the stress.
They’re the kind of dessert that looks impressive on the table but comes together effortlessly. And as the saying goes, the way to the heart is through the stomach—serve these warm, and don’t be surprised when everyone asks for seconds.
Why You’ll Love These Strawberry Turnovers
Homemade Strawberry Turnovers have an undeniable charm. The buttery, flaky pastry pairs beautifully with the fresh sweetness of strawberries, creating a perfect balance of richness and brightness. They’re elegant enough for special occasions yet simple enough for everyday baking.
Another bonus? They’re incredibly cost-effective. Instead of splurging on bakery pastries, you can make a full batch at home for a fraction of the price. Plus, the topping options are endless—dust them with powdered sugar, drizzle with honey, or even add a chocolate dip for extra indulgence.
Once you try them, these turnovers are sure to become a repeat favorite.
How to Make Strawberry Turnovers
Making Strawberry Turnovers is surprisingly straightforward and deeply satisfying. With minimal prep and simple steps, you’ll have a dessert that looks and tastes impressive in no time. Total prep takes about 20 minutes, making this an ideal weekend or last-minute treat.
Key Ingredients for Strawberry Turnovers
Gather these ingredients before you start for a smooth baking experience:
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Pastry Dough (store-bought or homemade), enough for two crusts
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Fresh Strawberries – 2 cups, hulled and sliced
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Granulated Sugar – 1/4 cup (adjust to taste)
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Cornstarch – 1 tablespoon (to thicken the filling)
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Lemon Juice – 1 tablespoon
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Vanilla Extract – 1 teaspoon (optional)
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Egg – 1, beaten (or milk for brushing)
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Powdered Sugar – for dusting (optional)
Step-by-Step Instructions
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Prepare the Filling
In a large bowl, combine strawberries, sugar, cornstarch, lemon juice, and vanilla (if using). Gently toss and let sit for 10 minutes to release juices. -
Roll Out the Dough
Roll pastry dough on a lightly floured surface to about 1/8-inch thickness. Cut into 4–5 inch squares. -
Fill the Pastries
Spoon about 1 tablespoon of strawberry filling into the center of each square. Avoid overfilling. -
Fold and Seal
Fold the dough diagonally to form a triangle. Press edges to seal, then crimp with a fork. -
Brush the Tops
Place turnovers on a parchment-lined baking sheet and brush with beaten egg or milk for a golden finish. -
Bake
Bake at 375°F (190°C) for 20–25 minutes, until puffed and golden brown. -
Cool and Serve
Cool slightly on a wire rack. Dust with powdered sugar if desired and enjoy!
Top Tips for Perfect Strawberry Turnovers
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Use Frozen Strawberries: Thaw and drain well before using.
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Keep Dough Cold: Cold dough creates the flakiest pastry.
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Seal Well: Properly sealed edges prevent filling leaks.
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Switch It Up: Try blueberries, peaches, or mixed berries—or even savory fillings for variety.
Storing and Reheating Tips
Store cooled turnovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze unbaked turnovers for up to 1 month. Bake directly from frozen, adding a few extra minutes.
To reheat baked turnovers, place them in a 350°F (175°C) oven for about 10 minutes to restore their crisp, flaky texture.
Strawberry Turnovers
Ingredients
Method
- In a large bowl, combine the sliced strawberries, sugar, cornstarch, lemon juice, and vanilla extract (if using). Gently toss together until all strawberries are coated. Let sit for about 10 minutes to macerate.
- If using homemade pastry dough, roll it out on a lightly floured surface to about 1/8-inch thickness. Cut into squares, approximately 4-5 inches wide.
- Spoon about a tablespoon of the strawberry mixture into the center of each pastry square. Be careful not to overfill, or they will burst open while baking.
- Fold one corner of the pastry over the filling to the opposite corner to create a triangle. Press the edges to seal, and use a fork to crimp the edges for a decorative finish.
- Place the turnovers on a parchment-lined baking sheet. Brush the tops with the beaten egg (or milk). This will give them a beautiful golden-brown color when baked.
- Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until the turnovers are puffed and golden brown.
- Allow them to cool on a wire rack for a few minutes before dusting with powdered sugar and serving. Enjoy!
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