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Strawberry turnovers are a welcome addition to any breakfast or brunch table! A golden flaky puff pastry filled with a homemade strawberry filling, then drizzled with a vanilla glaze.
Your guests never need to know how something so impressive is this easy to make!
Step by step photos and instructions below!
Learning to make homemade strawberry pastries is a gift to yourself and everyone around you! I mean, waking up to freshly baked pastries is the stuff dreams are made of.
Whether it’s a part of a special Christmas breakfast, a Sunday brunch, or just a snack to grab and go, turnovers are always a big hit.
Not only will your house smell like a bakery, these are so easy! I use store-bought puff pastry, as it is so much easier than making it from scratch. Of course you can use your own homemade puff pastry recipe if you so desire.
I like to finish off these easy Strawberry Turnovers with a simple glaze on top of each pastry just before serving with a cold glass of milk or a hot cup of tea!
Why you’ll love this Strawberry Turnover recipe:
- Ready in under 1 hour. Make a batch of 8 strawberry turnovers in just 40 minutes. Yay for store-bought puff pastry!
- Made with simple ingredients. Other than the frozen puff pastry sheets, you probably have what you need on hand. None of the ingredients are hard to find!
- Customizable. Swap the strawberries for any other diced fruit and you’ve got a different flavored turnover every time. You can also use jam!
Frequently Asked Questions
No, you don’t. It’s best to leave them alone to puff up. If you open the oven before it’s ready, the temperature change could prevent this. Both sides will bake evenly without flipping!
Absolutely! If it’s not strawberry season you can still make these with frozen strawberries. Thaw them first!
Technically no, but yes. They’ll look pale as anything without it. If you want to give them that golden finish with a bit of sheen, the egg wash is a must.
What to serve with Strawberry Turnovers
These fabulous strawberry turnovers don’t need much else to enjoy them. However, washing them down with an equally fabulous drink is always a good idea!
When it’s hot out, swap the warm drinks for a refreshing glass of strawberry lemonade!
I have included step by step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
What to do with leftovers
Freshly baked turnovers are best eaten while they are still warm or at least within a few hours. However, if you happen to have any left, store the turnovers in an airtight container on the counter for up to a couple of days. Transfer them to the fridge to get a couple of extra days out of them.
The lemon juice is a great way to brighten up the filling and add a little lemon zest to the flavor. However, you can just stick with the vanilla if preferred.
Use a different fruit. Blueberries, blackberries, cherries, peaches, or apples (hello fried apples!). In a pinch, you can use a can of pie filling.
Wrap turnovers in plastic wrap once they have completely cooled. Store them in a freezer bag for up to 3 months. Reheat them in the oven or air fryer straight from frozen.
The full list of ingredients and quantities is found in the printable recipe card below.
For the filling
- Fresh strawberries. Washed, dried, and chopped.
- Granulated sugar. Helps to break down the strawberries as they cook as well as add sweetness.
- Cornstarch. Thickens the sauce so it’s not a runny mess.
- Lemon juice. A little citrus juice to cut through the sweet strawberry filling.
- Vanilla extract. To enhance the flavor.
For the pastry
- Puff pastry sheets. You’ll need 2 sheets of puff pastry dough. They come frozen, so you’ll need to bring them to room temperature to thaw about 30-40 minutes ahead of time. Find it in the frozen dessert section of your grocery store.
- Egg wash. Beaten egg and a little water.
For the glaze
- Powdered sugar. Also known as confectioners’ sugar, it sweetens the glaze without any grittiness.
- Milk. Use whatever kind of milk you prefer. Adjust the amount of milk or sugar you use depending on how thick you want your glaze.
- Vanilla extract. A touch of vanilla turns it into a vanilla glaze.
Styled Pin Header
- Small Saucepan
- Kitchen Knife or pizza cutter
- Cutting Board
- Measuring cups
- Measuring spoons
- Pastry brush
- Large baking sheet
How to make Homemade Strawberry Turnovers
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Preheat your oven 400° F. Chop your strawberries.
Make the filling
In a medium saucepan, combine the chopped strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
Cook over medium low to medium heat for 5-7 minutes, stirring occasionally until thickened.
Remove the saucepan from the heat and allow the filling to cool.
- Assemble the turnovers
Roll out the dough on a floured surface to about 1/8-inch thickness with a rolling pin.
Cut it into squares or rectangles (depending on your preferred turnover size). The best way to get clean lines is to use a pizza cutter, but a sharp knife works well too.
Add a spoonful of the cooled fruit filling onto one half of each pastry square/rectangle, leaving a small border around the edges.
Fold the pastry over the filling to create a triangle.
Use a fork to press down and seal the edges of the turnover so the strawberry mixture doesn’t escape while it bakes.
- Brush with egg wash and bake
In a small bowl, whisk together the beaten egg and water to create an egg wash.
Place the turnovers on a parchment-lined baking sheet, leaving some space between them. Brush the tops of the turnovers with egg wash.
Bake for about 15-20 minutes or until they are golden brown and puffed up. Let them cool on a wire rack.
- Finish with a glaze
Combine the powdered sugar, 1 Tablespoon of milk, and vanilla.
Mix until smooth. The consistency should be pourable. Add more milk if necessary.
Drizzle glaze over the top of each turnover, and serve.
More delicious pastry recipes:
- Puff pastry apple tart. A simple yet impressive tart made with apples, brown sugar, cinnamon, and pecans, ready in under 30 minutes!
- Easy cream puffs. A step-by-step recipe for making cream puffs from scratch. It’s easier than you think!
- Ham and cheese savory palmiers. These are the best appetizers! Ham, melty cheddar cheese, and Dijon mustard rolled in a buttery puff pastry.
- Puff pastry tomato cheese tart. A flaky crust topped with herb and garlic soft cheese, Parmesan, and fresh tomatoes.
- Raspberry danish braid. A flaky pastry filled with the sweet and tart combination of raspberry filling and cream cheese.
For the filling
For the pastry
- 2 sheets puff pastry (thaw at room temp for 30-40 minutes before using)
- 1 egg (beaten (for egg wash))
- 1 tablespoon water (for egg wash)
- Preheat your oven 400° F
For the filling
- In a medium saucepan, combine the chopped strawberries, granulated sugar, cornstarch, lemon juice, and vanilla extract.
- Cook the mixture over medium low heat, stirring occasionally until the strawberries soften and the filling thickens. This should take about 5-7 minutes.
- Remove the saucepan from the heat and allow the filling to cool.
For the pastry
- While the filling cools, prepare the puff pastry.
- Roll out the dough on a floured surface to about 1/8-inch thickness and cut it into squares or rectangles (depending on your preferred turnover size).
- Place a spoonful of the cooled strawberry filling onto one half of each pastry square/rectangle, leaving a small border around the edges.
- Fold the pastry over the filling to create a triangle.
- Use a fork to press down and seal the edges of the turnover.
- In a small bowl, whisk together the beaten egg and water to create an egg wash. Brush the top of each turnover with the egg wash; this will give the turnovers a nice golden color when baked.
- Place the turnovers on a baking sheet lined with parchment paper, leaving some space between them.
- Bake the turnovers in the preheated oven for about 15-20 minutes or until they are golden brown and puffed up.
- Once baked, remove the turnovers from the oven and let them cool slightly on a wire rack.
- Combine the powdered sugar, 1 tablespoon of milk and vanilla extract until smooth. Add additional milk til you reach a good consistency for drizzling.
- Drizzle glaze over the pastries, and serve.
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.