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Strawberry Turnovers

Flaky, golden-brown layers of pastry filled with gooey, sweet strawberry filling, these Strawberry Turnovers are a delightful dessert perfect for any gathering.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 turnovers
Course: Dessert, Snack
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

Pastry Ingredients
  • 1 batch Pastry Dough (store-bought or homemade) enough for two crusts
  • 1 large Egg beaten, for egg wash (or use milk for a non-egg option)
Filling Ingredients
  • 2 cups Fresh Strawberries hulled and sliced
  • 1/4 cup Sugar adjust based on the sweetness of your strawberries
  • 1 tablespoon Cornstarch helps thicken the filling
  • 1 tablespoon Lemon Juice adds brightness
  • 1 teaspoon Vanilla Extract optional, for added flavor
For Topping
  • to taste none Powdered Sugar for dusting (optional)

Method
 

Preparation
  1. 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.
  2. 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.
Filling and Sealing
  1. 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.
  2. 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.
Baking
  1. 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.
  2. Preheat your oven to 375°F (190°C) and bake for 20-25 minutes, or until the turnovers are puffed and golden brown.
Serving
  1. Allow them to cool on a wire rack for a few minutes before dusting with powdered sugar and serving. Enjoy!

Notes

To store, keep cooled turnovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze before baking and bake straight from the freezer, adding a few extra minutes to the cooking time. For perfect turnover, ensure dough is cold and well-sealed.