Strawberry Turnovers
Take a bite out of these flaky, golden delicious Strawberry Turnovers with puff pastry and juicy strawberry pie filling. Finished with a sweet vanilla glaze, this strawberry pastry recipe makes 4 puff pastry turnovers that can be baked in the oven or in the air fryer.
When I posted my strawberry pie filling recipe earlier this week, obviously you can use it to make mini strawberry pies.
But did you know you can also use it to stuff inside these Strawberry Turnovers?!
Flaky, golden, and delicious – these strawberry puff pastry turnovers are so easy to make especially when you’re busy running around with various summer activities.
That’s why I love keeping a box of puff pastry in my freezer to make quick and easy desserts (see also: puff pastry cinnamon rolls, puff pastry chocolate croissants, and puff pastry Danishes).
In fact I may have a bit of a puff pastry turnover obsession considering I’ve also made cherry turnovers, blueberry turnovers, apple turnovers, and peach turnovers.
After your strawberry filled pastry puffs up from baking in the oven, you drizzle a vanilla glaze over top for just the right amount of sweetness.
And because summer is strawberry season, I also provide instructions on how to make air fryer turnovers. That way you don’t have to turn your oven on when your turnover craving strikes.
Ingredients For Strawberry Turnovers
Here’s what you need to make your strawberry turnovers with puff pastry:
- Puff pastry: Located in the freezer section near frozen pie crust (not to be confused with phyllo dough).
- Strawberry pie filling: Can use homemade (preferred) or canned pie filling. Or use another filling such as strawberry jam without pectin
- Egg: An egg wash helps make them golden brown and ensures the cinnamon sugar sticks to the outside. Since you’ll have leftover egg, I like to use the remaining for dredging buffalo chicken tacos.
- Cinnamon sugar: A dusting of cinnamon and sugar makes the turnovers even better
- Vanilla glaze: A touch of sweetness you don’t want to skip!
Can you substitute other fruit for the strawberry?
Not in the mood for strawberry? Use another fruit filling such as blueberry pie filling, cherry pie filling, peach pie filling, or apple pie filling.
How To Make Strawberry Turnovers
Making strawberry puff pastry turnovers is easy! Here’s how to do it:
- Roll out your puff pastry on a lightly floured surface into a 10×10 square then cut into 4 equal squares.
- Brush the edge of one square with egg wash then add pie filling to the middle.
- Take one corner and fold it diagonally, forming a triangle. Seal the edges then place on a cookie sheet lined with parchment paper. Repeat with the remaining squares.
- Cut 3 slits into each turnover to allow steam to escape.
- Brush with egg then sprinkle with cinnamon sugar.
- Bake at 400F for 18-20 minutes or until puffed and golden brown or air fry at 400F for 10 minutes, flip, then another 5 minutes.
Homemade strawberry turnovers with puff pastry are best eaten the same day due to the nature of puff pastry.
However, you can store extras in an airtight container for up to 2 days.
How To Make Glaze For Turnovers
Once your puff pastry strawberry turnovers are completely cool, it’s time to make your turnover glaze, which is similar to my Bundt cake glaze but without the butter:
- Whisk together the powdered sugar, milk, and vanilla. If it’s too thick, add more milk. If it’s too thin, add more sugar.
- Drizzle then let harden before serving.
How To Freeze Puff Pastry Turnovers
Not going to eat all of your strawberry puff pastry turnovers at once? Great news – you can freeze them!
There are three ways you can freeze turnovers:
- Assemble your turnovers but before brushing with an egg wash
- After fully baking but before adding the glaze
- After glazing the turnovers (although the glaze may become a bit sticky after thawing from the excess moisture)
Whichever one you choose, the method is the same. Place your puff pastry turnovers on a tray or plate in a single layer.
Freeze for about 1 hour or until firm. This ensures they won’t stick to each other.
Transfer to a freezer-safe plastic bag then freeze for up to 2 months.
When ready to serve, thaw in the fridge overnight.
Strawberry Turnovers FAQ
Yes, you can easily use canned filling instead of homemade.
Make sure the turnovers are cold before going into a fully preheated oven. This helps contribute to the layers rising.
Make sure you’re sealing the dough tightly all around with your fingers. You can even crimp the edges with a fork for extra security.
Yes, you can substitute small pie crust. The method remains the same.
Yes, you can easily double the ingredients and use both puff pastry sheets in the box.
More Strawberry Recipes
Since you’ll likely have strawberries leftover, here are some more delicious strawberry recipes:
Strawberry Turnovers
Take a bite out of these flaky, golden delicious StrawberryTurnovers with puff pastry and juicy strawberry pie filling. Finished with a sweet vanilla glaze, this strawberry pastry recipe makes 4 puff pastry turnovers that can be baked in the oven or in the air fryer.
Ingredients
- 1 sheet puff pastry, thawed according to package directions
- 1/2 cup strawberry pie filling (homemade or store bought)
- 1 large egg, lightly beaten with a fork
- 1 teaspoon granulated sugar
- 1/4 teaspoon ground cinnamon
Glaze
- 1/4 cup powdered sugar, sifted
- 2 teaspoons milk, room temperature
- 1/4 teaspoon vanilla extract
Instructions
- Preheat oven to 400F. Line a cookie sheet with parchment paper (or lightly grease cookie sheet if not using parchment).
Alternatively, lightly grease air fryer basket. No need to preheat. - On a lightly floured surface, roll the puff pastry into a 10x10 square. Cut the dough into four equal squares.
- Take one square and brush the edges with some of the beaten egg. Place about 2 tablespoons filling into the middle, being careful not to get too close to the edge.
- Take one of the corners and fold it diagonally to the other corner, forming a triangle. Press the edges together to seal. Place on the cookie sheet or in air fryer basket. Repeat with the remaining squares.
- Cut 3 slits into each turnover then brush with the beaten egg.
- In a small bowl, stir together the cinnamon and sugar then sprinkle on top of the turnovers.
- Bake for 18-20 minutes or until golden brown and puffed. Let cool completely before glazing.
Alternatively, air fry at 400F for 10 minutes, flip, then cook another 5 minutes. You may need to do this in batches if your basket isn't large enough. Keep uncooked turnovers cold until ready to fry. - Make the glaze: In a small bowl, whisk together the powdered sugar, milk, and vanilla. If it's too thick, add a touch more milk. If it's too thin, add a little more sugar. Drizzle over cooled turnovers. Let glaze harden before serving.
Turnovers are best eaten the same day. Store leftovers in an airtight container for up to 2 days.
Notes
- Recipe can easily be doubled to use both puff pastry sheets in the box.
- Enjoyed this recipe? Check out my Blueberry Turnovers, Cherry Turnovers, Puff Pastry Peach Turnovers and Apple Turnovers.
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