Best Strawberry Turnovers Recipes

STRAWBERRY RHUBARB TURNOVERS

Steps:

• In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)
• In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
• In a small bowl, beat the remaining egg and add 1 tablespoon of water.
• Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.
• Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.

CHOCOLATE STRAWBERRY TURNOVERS

Steps:

• Thaw the puff pastry sheet for 40 minutes or until its soft enough to work with.
• Preheat your oven to 425'F.
• Melt the chocolate in a double boiler. Make sure the water doesn't touch the top pot of the double boiler, it can scorch the chocolate. Stir the butter and citrus zest into the chocolate. The lime I used gives it such a neat flavor. Set aside.
• Lightly coat a large baking tray with cooking spray.
• Beat the egg until it's nice and fluffy and a light yellow shade.
• Roll out the pastry so its square. Cut the puff pastry into 4 equal squares and brush 1/2 of each square around the edges with the egg.
• Cut up your strawberries and mound them in the middle of each pastry square.
• Add some of the chocolate on top of each square of strawberries and fold the corners together to form a triangle. Press the edges together gently to seal making sure you don't leave any holes so the goodies won't leak out.
• Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.
• Place baking sheet on the center rack in the oven and bake for 10 minutes or until the pastry is a golden shade on top.
• When done remove from oven, let cool for a few minutes on the tray then transfer over to a wire rack and cool further.
• Serve warm with ice cream, whipped cream, icing sugar if you want more sweetness or drizzle them with more chocolate.
• Bon Appetit!

STRAWBERRY JAM TURNOVERS

Steps:

• On a cookie sheet separate dough into 4 rectangles.
• Pinch seams closed.
• Sprinkle each with 1 tbsp confectioners' sugar.
• Spoon 1/4 cream cheese and 1/4 preserves in center of each.
• Brush edges with egg white.
• Fold corners to center; press the 4 corners together. (it does not need to be totally closed).
• Brush tops with egg white.
• Bake at 375°F 15-20 minutes.
• Sprinkle with confectioners sugar.

STRAWBERRY JAM TURNOVERS

Steps:

• Preheat oven to 375°F. On cookie sheet, separate dough into 4" rectangles; pinch diagonal seams closed.
• Sprinkle with 1 Tbsp. xx sugar. Spoon 1/4 of the cream cheese and 1/4 of the preserve in center of each. Fold corners to center, press. Brush tops with egg white.
• Bake 15 - 20 minute until golden. Sprinkle with xx sugar.

STRAWBERRY LEMON TURNOVERS

Steps:

• Mix together 1/2 cup strawberries, 6 tablespoons sugar, water, cornstarch, and lemon juice in a small saucepan.
• Cook over medium heat, stirring constantly for five minutes.
• Remove from the heat and add the remaining berries and lemon zest.
• Let cool to room temperature.
• Preheat the oven to 400 degrees.
• Roll out the puff pastry sheets until they are about 1/8 inch thick.
• Cut out twelve 3-4 inch circles with a cookie cutter or glass from the two rectangles.
• Take the twelve circles and place on ungreased cookie sheets 1 1/2 inches apart.
• Distribute the strawberry filling between the circles.
• Fold over the dough and press the edges tightly to seal.
• Brush the turnovers with the egg wash and sprinkle with the remaining tablespoon sugar.
• Bake in the preheated over for 14-18 minutes, or until golden brown.
• Serve hot or at room temperature.

STRAWBERRY TURNOVERS

Steps:

• In a bowl combine strawberries, jam, and zest. Flatten bread with the palm of your hand or a rolling pin. Mound 1 heaping tablespoon of the strawberry mixture on the center of the bread. Fold bread over strawberries to form a triangle. Brush both sides with melted butter. Place the turnovers on a sheet tray and bake in a 400 degree oven for about 5 minutes per side until golden. Dust with powdered sugar and serve with sour cream.
• Variation: Spread center of bread with 1 teaspoon of peanut butter plus strawberry mixture.