Can I add fresh or frozen fruit to the filling?

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.

How to Store the Turnovers:

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.

How to Reheat Turnovers:

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.

Strawberry Turnovers with Puff Pastry

Name: Strawberry Turnovers with Puff Pastry
Prep time: 10 min
Cook time: 18 min
Total time: 30 min
Cuisine: American
Ingredients: 1 (13 ounce) puff pastry dough sheet (fresh or fully thawed and no longer frozen); 6 tablespoons Strawberry preserves; 1 egg; 1 tablespoon water; 3/4 cup powdered sugar; 1 teaspoon vanilla extract; 1-2 tablespoons of water

Description

These Strawberry Turnovers with Puff Pastry are so easy to make and only use 6 ingredients. The Strawberry pastriesare stuffed with preserves for a simple and delicious filling, then baked and drizzled with icing. Best thing is they're ready to eat in 30 minutes!

Ingredients

Scale

Turnovers:

1 (13 ounce) puff pastry dough sheet (fresh or fully thawed and no longer frozen)
6 tablespoons Strawberry preserves
1 egg
1 tablespoon water

Turnover Glaze:

3/4 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons of water

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Instructions

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.
Cut the puff pastry with a pizza cutter into 6 equal sized squares.
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.
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.
While the turnovers are baking, in a large bowl, whisk together the powdered sugar, vanilla extract and 1-2 tablespoons of water until smooth.
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.
Serve and enjoy!

Equipment

Cookie sheet

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Mixing Bowls

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parchment paper

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Notes

Keep the puff pastry in the fridge until ready to use. When it warms up, it's harder to work with and gets sticky.
Do not overfill! Keep the filling about 1 tablespoon of preserves.
Make sure the turnovers are sealed. Lightly brush the border with egg wash, then fork seal the opening.
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.

Prep Time: 10 minutes
Cook Time: 18 minutes
Category: breakfast
Method: bake
Cuisine: American