What is the best type of puff pastry for strawberry turnovers?

Use all-butter puff pastry if available — it provides the richest, flakiest results. Store-bought puff pastry works beautifully and saves time. Just make sure it's thawed completely before using and keep it cold when assembling to ensure a crisp texture.

Can I freeze strawberry turnovers?

Yes! You can freeze unbaked turnovers for up to 2 months. Assemble them fully, place on a tray, freeze until solid, then store in a freezer-safe container or bag. Bake directly from frozen, adding a few extra minutes to the cooking time. Baked turnovers can also be frozen, though they’re best reheated in the oven to restore crispness.

How do I prevent strawberry turnovers from leaking during baking?

Avoid overfilling and ensure your edges are well-sealed. Use a fork to crimp tightly, and chill the turnovers before baking. The cornstarch in the filling also helps thicken the juices, reducing the risk of leaks.

Strawberry Turnovers – Easy Recipe for Bakery-Style Treats

Name: Strawberry Turnovers
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 1 sheet puff pastry: thawed and rolled out for the pastry base; 1 cup fresh strawberries, chopped: provides the sweet, juicy filling; 2 tablespoons raw sugar: adds sweetness and slight caramelization; 1 tablespoon cornstarch: thickens the strawberry filling; 1 teaspoon lemon juice: enhances the flavor and balances sweetness; 1/2 teaspoon vanilla extract: adds warmth and depth to the filling; 1 egg: for the egg wash to give a golden finish; 1 tablespoon milk: combined with egg for a richer egg wash; 1/4 cup powdered sugar: used for glaze topping; 1 tablespoon milk (for glaze): to make a pourable glaze

Description

These strawberry turnovers are made with buttery, flaky puff pastry and filled with a luscious, jammy fresh strawberry mixture. They’re easy to make, perfectly golden, and topped with a simple glaze for a bakery-style treat that’s perfect for dessert, brunch, or snacking.

Ingredients

Scale

1 sheet puff pastry: thawed and rolled out for the pastry base
1 cup fresh strawberries, chopped: provides the sweet, juicy filling
2 tablespoons raw sugar: adds sweetness and slight caramelization
1 tablespoon cornstarch: thickens the strawberry filling
1 teaspoon lemon juice: enhances the flavor and balances sweetness
1/2 teaspoon vanilla extract: adds warmth and depth to the filling
1 egg: for the egg wash to give a golden finish
1 tablespoon milk: combined with egg for a richer egg wash
1/4 cup powdered sugar: used for glaze topping
1 tablespoon milk (for glaze): to make a pourable glaze

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Instructions

In a small saucepan, combine chopped strawberries, raw sugar, cornstarch, lemon juice, and vanilla extract.
Cook over low heat, stirring frequently, until the mixture thickens into a jam-like consistency. Let it cool completely.
Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper.
Roll out the thawed puff pastry and cut into equal-sized squares or rectangles.
Place a heaping tablespoon of the cooled strawberry filling in the center of each pastry square.
Fold over diagonally to form a triangle and press the edges with a fork to seal.
Transfer turnovers to the prepared baking sheet and refrigerate for 10–15 minutes.
Whisk together the egg and milk, then brush the tops of the turnovers with the mixture.
Bake for 20–25 minutes until puffed and golden brown.
Remove from oven and let cool on a wire rack. Mix powdered sugar with milk and drizzle over cooled turnovers before serving.

Notes

Don’t overfill turnovers to avoid leakage during baking.
Chill assembled turnovers before baking to maintain shape and flakiness.
Use fresh or thawed frozen strawberries, but drain excess liquid if using frozen.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5.
Reheat in the oven or toaster oven for best texture.

Prep Time: 20 minutes
Cook Time: 25 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 turnover
Calories: 210
Sugar: 10g
Sodium: 90mg
Fat: 12g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 3g
Cholesterol: 25mg