baking

Strawberry Turnovers: Flaky, Sweet, Perfect

Pam 2026
Strawberry Turnovers: Flaky, Sweet, Perfect

Ingredients

Ingredients

For the Strawberry Filling (makes 6-8 turnovers):

  • 2 cups fresh strawberries, hulled and chopped into small pieces
  • ¼ cup (50g) granulated sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the Turnovers:

  • 1 sheet (about 8-10 oz / 225-280g) all-butter puff pastry, thawed
  • Flour, for rolling
  • 1 large egg, beaten with 1 tablespoon water (for egg wash)
  • Coarse sugar (turbinado or demerara), for sprinkling (optional)

For the Vanilla Glaze:

  • 1 cup (120g) powdered sugar, sifted
  • 2 tablespoons milk or heavy cream
  • ½ teaspoon vanilla extract

Strawberry turnovers are the perfect handheld treat—golden, flaky puff pastry pockets filled with sweet, jammy strawberries and drizzled with a simple vanilla glaze. They’re elegant enough for brunch, simple enough for a weekday breakfast, and absolutely delicious any time of day.

Made with store-bought puff pastry (or homemade if you’re ambitious), they come together quickly and taste like they came from a fancy bakery. Fresh strawberries, a touch of sugar, and a squeeze of lemon create a filling that’s perfectly balanced—sweet, slightly tart, and wonderfully jammy.

Instructions

1

Make the Strawberry Filling

In a small saucepan, combine the chopped strawberries, sugar, cornstarch, lemon juice, vanilla, and salt. Cook over medium heat, stirring frequently, until the strawberries soften and the mixture thickens, about 5-7 minutes. Remove from heat and let cool completely. (The filling can be made ahead and refrigerated.)

2

Prep the Pastry

On a lightly floured surface, roll the puff pastry into a 12-inch square (about ⅛ inch thick). Cut into 4 equal squares (about 6 inches each) or 6 rectangles, depending on your preference.

3

Fill the Turnovers

Place about 1½ to 2 tablespoons of the cooled strawberry filling in the center of each pastry square. Brush the edges lightly with the egg wash. Fold the pastry over to form a triangle or rectangle, pressing the edges to seal. Crimp with a fork for a decorative edge.

4

Chill and Vent

Place the turnovers on a parchment-lined baking sheet. Refrigerate for 15-20 minutes. This helps the pastry firm up for better baking. Using a sharp knife, cut a few small slits on top of each turnover to allow steam to escape.

5

Egg Wash and Sugar

Brush the tops of the turnovers with the remaining egg wash. Sprinkle with coarse sugar if desired.

6

Bake

Preheat your oven to 400°F (200°C). Bake for 18-22 minutes, until the pastry is puffed, golden brown, and the filling is bubbling.

7

Cool

Let the turnovers cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool slightly.

8

Make the Glaze

In a small bowl, whisk together the powdered sugar, milk, and vanilla until smooth. Drizzle over the warm turnovers.

9

Serve

Serve warm or at room temperature.

Pro-Tips for Strawberry Turnover Perfection

  • Use All-Butter Puff Pastry: The flavor difference is enormous. Look for Dufour or another brand that uses real butter.
  • Cool the Filling Completely: Warm filling will melt the pastry and make it difficult to seal.
  • Don’t Overfill: Too much filling will leak out during baking.
  • Seal Tightly: A good seal is essential to keep the filling inside. Use egg wash and press firmly.
  • Cut Steam Vents: This prevents turnovers from bursting in the oven.
  • Chill Before Baking: Cold pastry bakes up flakier.
  • Customize: Try blueberries, raspberries, or a mix of berries. Add a sprinkle of cinnamon to the filling.
  • Make Ahead: Unbaked turnovers can be frozen for up to 3 months. Bake from frozen, adding 5-10 minutes to cooking time.

These Strawberry Turnovers are flaky, sweet, and absolutely perfect.

More Reading