Strawberry Puff Pastry Turnovers
Puff Pastry Strawberry Turnovers are the perfect spring/summer dessert. Strawberries are in season, sweet and juicy! And puff pastry is always a delicious and quick way to have a dessert in no time.
I’m all about strawberry recipes this year (more to come!) and to be fair, I have always loved strawberries but just feeling extra inspired to enjoy these beauties when they are at their best. These turnovers are SO easy and only require 4 ingredients.
It’s a delicious dessert recipe that you can make in no time (just like this simple berries and cream cake!). We use store-bought puff pastry sheets so things come together quick and there is very little baking skill required to make these. These are great for potlucks or for a special treat any day of the week. Let’s make them!
Disclaimer: This post may contain affiliate links, which means if you decide to purchase any of the items linked in this post, I should earn a small commission. This creates no additional cost to you and helps support the work that goes into running The Fig Jar. Thank you! -Becky
Ingredients
strawberry puff pastry turnover
- store-bought puff pastry sheets
- fresh strawberries
- egg
- raw sugar or coarse cane sugar
- flour, for rolling out the pastry sheets
Can I use frozen strawberries or jam to make these?
You can certainly use jam to make these, stick to the same volume (about 1.5 tbsp per turnover) and you should be good.
I haven’t tested these with frozen strawberries yet, I don’t think they will work as well because or how much moisture frozen strawberries will release. It’s best to go with fresh strawberries for this recipe.
How to make strawberry puff pastry turnovers
Start by chopping strawberries nice and small. Place them in a bowl and add sugar. Stir and set them aside.
Next, roll out the puff pastry sheets onto a lightly floured work surface and use a rolling pin to roll them to 10 inches in size. It’s helpful to use a ruler so you get even squares. Also, trim the edges if necessary so they are straight. This makes it easier to fold the pastries up neatly.
Prick the pastry squares gently, all over with a fork. Be careful not to pierce all the way through or the strawberry juice will leak. Then add no more than 2 tbsp of chopped strawberries per square.
Use a pastry brush to paint the edges of the square with beaten egg and press the edges together using a fork. You can also use a little water to seal the edges if you don’t want to use an egg.
Continue the same process with all pastry squares. Then cut a small slit in the top of each pastry using a sharp paring knife.
Once all the turnovers are folded up, transfer to a large baking sheet lined with parchment paper.
Brush all the turnovers with remaining egg and sprinkle with sugar.
Brushing the pastry with beaten egg (called an egg wash), is optional but it really gives the turnovers a better golden brown color.
Bake at 425F until puffed + golden brown. Allow them to cool at room temperature for at least 15 minutes before serving. The strawberry filling will be very hot!
Enjoy as is or serve with fresh whipped cream 🙂
How to store Strawberry Puff Pastry Turnovers
Puff pastry is best enjoyed ASAP but storage overnight is ok! To store, place pastries in an air-tight container or large Ziploc bag until ready to enjoy.
Tried this recipe?
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More easy dessert recipes
Want more simple dessert recipes with fruit? Check out these delicious recipes!
Strawberry Puff Pastry Turnovers
Puff Pastry Strawberry Turnovers are the perfect spring/summer dessert. Strawberries are in season, sweet and juicy! And puff pastry is always delicious and a quick way to have a dessert in no time.
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 8 turnovers 1x
- Category: dessert
- Diet: Vegetarian
Ingredients
- 2 sheets store-bought puff pastry
- about 1/2 lb of strawberries, chopped small
- 2 tbsp coarse sugar, plus more for sprinkling on top of pastries
- 1 egg, beaten
Instructions
- Preheat oven to 425F.
- Place chopped strawberries in a small bowl, add 2 tbsp sugar, stir and set aside.
- Roll the puff pastry sheets out using a rolling pin to 10 inches. Trim edges so they are straight.
- Use a ruler to cut each sheet into 4, 5 inch x 5 inch squares.
- Prick squares all over, gently, with a fork. You don’t want to pierce all the way through or the filling will leak.
- Add 1 1/2 to 2 tbsp of chopped strawberries per pastry square.
- Paint the edges of each square with beaten egg using a pastry brush. Lift one corner of pastry and fold over to the opposite corner. Press down around the edges with a fork to seal.
- Continue with remaining pastries, then cut a small slit in the top of each pastry to allow air to escape during the cooking process.
- Brush all the pastries with remaining beaten egg, then sprinkle each with a little coarse sugar.
- Bake for 15-20 minutes, until golden brown.
- Allow to cool for 15 minutes before enjoying.
- Serve with fresh whipped cream if desired.
