These Strawberry Turnovers with Puff Pastry are so easy to make and only use 6 ingredients. The Strawberry pastries are stuffed with preserves for a simple and delicious filling, baked, then drizzled with icing. Best thing is they're ready to eat in 30 minutes!
A lot of my week was dedicated to testing these Strawberry pastries. I first started with a strawberry and cream cheese filling and then another batch with fresh strawberries. Both were epic fails when the filling completely leaked out of the pastries when baking.
However, the simplest version was the best one for this recipe by just using Strawberry preserves for the filling. It's so easy to work with and doesn't overflow out of the turnovers.
Why You'll Love These Strawberry Pastries:
- Quick and Easy. This recipe is quick and easy to prep in less than 10 minutes, then pop them in the oven for 17-20 minutes.
- Versatile Recipe. These puff pastry turnovers are fantastic to serve for breakfast, brunch, or dessert. They're also great for Valentine's Day and other holidays.
- Minimal Ingredients Required. Only 6 ingredients, with one ingredient being water, come together without breaking the bank.
- Sweet and Flavor Filled. The Strawberry preserves cook inside these golden flaky turnovers and are then finished off with a sweet glaze for the perfect treat!
- Prep them Ahead. These taste amazing warmed up, so feel free to prep them ahead to save time.
Puff Pastry: Store bought puff pastry is perfect in this recipe and puffs up in the oven into the best turnovers. I recommend the Jus-Rol brand or any other brand that is in the refrigerated section near the eggs. If you use frozen puff pastry, make sure it is completely thawed before starting this recipe. If you have extra puff pastry, try these Asparagus Puff Pastry Bundles too.
Strawberry Preserves: Used for the strawberry filling for this recipe. I love the Bonne Maman brand for it's taste and consistency. Preserves have large chunks of fruit in the jar, which works really great for these turnovers.
Egg and Water: Combine to form an egg wash, which acts as a glue to keep the turnovers sealed. It's also brushed onto the exterior of the turnovers to get that extra golden color.
Powdered Sugar, Vanilla extract and Water: Whisk together for a classic turnover glaze that drizzles over the top after baking.
*Full recipe ingredients and quantities can be found in the recipe card below.
Substitutions and Variations:
Feel free to substitute the Strawberry preserves with any of your favorite preserves or jam for this recipe. I don't recommend using jelly, as it is too watery. Preserves are my first choice.
The icing is optional and can be left off if desired.
The water in the icing can be substituted with milk for a creamier taste.
How to Make Strawberry Turnovers:
Step 1: Preheat the oven to 425 degrees. Line a full sized cookie sheet with parchment paper and set aside. In a small bowl, whisk together 1 egg with 1 tablespoon of water vigorously and set aside.
Step 2: Cut the puff pastry with a pizza cutter into 6 equal sized squares.
Step 3: Place one puff pastry square onto the parchment lined cookie sheet. Add 1 tablespoon of Strawberry preserves to the center of the pastry square. Lightly brush the surrounding edges and carefully fold into a triangle.
Step 4: Use a fork to seal the edges really well. (This is important to avoid the preserves from leaking out during baking). Repeat with the remaining 5 turnovers. Brush the tops of the turnovers with egg wash. Bake for 17-20 minutes until golden and flaky.
Step 5: (Optional: Turnover Glaze) While the turnovers are baking, in a large bowl, whisk together the powdered sugar, vanilla extract and 1-2 tablespoons of water until smooth.
Step 6: Once the turnovers come out of the oven, transfer to a cooling rack and allow to cool for 5 minutes. Use a piping back or the whisk to drizzle the icing over the turnovers.
Step 7: Serve warm and enjoy!
- Keep the puff pastry in the fridge until ready to use. When it warms up, it's harder to work with and it gets sticky.
- Do not overfill! Keep the filling at about 1 tablespoon of preserves.
- Make sure the turnovers are sealed. Lightly brush the border with egg wash, then fork seal the two open sides.
- Use a full cookie sheet or two half sheets to avoid having to move them around a lot to fit. Be careful when moving the pastries around as they fall apart easy.
I tested fresh fruit twice with this recipe and it did not work well. It contains too much natural juices and leaks out of the pastry. I expect frozen to be even worse because of the water involved. There are some recipes that cook down the fruit with cornstarch, but it ends up looking like preserves anyways and requires more work.
Allow the Turnovers to come to room temperature. If they are warm, moisture will build up in the container and make them soggy. Then, store in individual ziplock bags or a sealed container on the countertop or in the fridge. Use within 2 days for the freshest taste.
I like these turnovers best served warm. To reheat, place the pastries on a cookie sheet in the oven at 350 degrees for 5 minutes. They can be microwaved too, but I find they get a bit chewy when heated in the microwave.
More Sweet Brunch Recipes You Will Love:
If you tried this Strawberry Turnover Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print