Woke up early one Saturday morning, to surprise my family with these yummy and easy to make strawberry turnovers! I was able to make 8 turnovers with the 2 rolls that came in the pkg of puff pastry. Depending on what kind of puff pastry you buy, some just come in a big block and you must roll out yourself and others are pre-rolled. I used the pre-rolled out ones.
- 1 pint of fresh organic strawberries (if the strawberries are big slice them)*
- 2 tbsp cornstarch
- 1/2 cup water
- 1/4 cup sugar*
- 1 tsp strawberry gelatin
- 2 rolls of puff pastry
- 1 egg yolk
- course sugar
Rinse and pull stems of strawberries, set aside.
Combine the water, sugar, cornstarch and gelatin in a 2 qt pot, stir till boiled. If its too watery thicken with a bit more gelatin or cornstarch, if too thick add a little water, think of the consistency of a canned pie filling that is what you are looking for. Add in the strawberries at end, you don’t want them getting mushy.
I used a hand pie maker for these, but I make them free style at times as well, you actually get more out of the dough when making them out of squares, you just cut and fold over into triangles, but if you have a pie maker you can use that as well, if your using homemade dough, you can easily roll it up and re -roll wasting nothing ( I just baked the extra dough and ate it as is), unfortunately store bought puff pastry doesn’t work the same.
Make sure to flour surface well, puff pastry tends to get sticky. Fill the middle of each circle or square with a large spoonfull of the strawberry filling, close over if using the pie maker pressing edges tightly, if making by hand, flip over the edges and close with a fork.
Line baking sheet with parchment paper and place turnovers on sheet. Brush with egg yolk and sprinkle with course sugar. Bake at 400 till golden. Enjoy!
*Taste and adjust sugar, sometimes strawberries are sweet and sometimes they are tart.
*You may need more strawberries, as mine were tiny so they made a lot of filling.