Strawberry Turnovers

These super flakey strawberry turnovers are filled with a sweetened strawberry filling and melt in your mouth cream cheese! Not to mention, the vanilla glaze on top of these pastries makes them too good to be true!

Prep Time25

Cook Time35

Total Time1

Course: breakfast, Dessert, Snack

Cuisine: American

Keyword: starwberrry handpies, strawberry pastries, strawberry turnovers

Servings: servings

Calories: 158kcal

Equipment

1 cutting board
1 knife
1 medium saucepan
1 large baking sheet
1 fork
1 medium mixing bowl

Ingredients

For the strawberry jam:

2 cups fresh strawberries chopped
1/2 a lemon juiced
1/2 cup granulated sugar

For assembly:

1 box frozen and thawed puff pastry sheets I like Pepperidge Farm brand (comes with 2 sheets)
4 oz cream cheese softened
1 egg for egg wash
3 tbsp brown sugar for the tops

For the vanilla glaze:

1 cup powdered sugar
1-2 tbsp milk water can be substituted
1/2 tsp vanilla extract

Instructions

Thaw the puff pastry sheets. You can do this by setting them in the fridge for about an hour or on the kitchen counter at room temperature for about 30 minutes.
Start by washing and quartering the strawberries.
Add them to a medium saucepan with lemon juice and granulated sugar. Let the mixture reduce on medium heat for about 15 minutes or until it’s thickened and the berries are soft.
Once thickened, transfer to a bowl and set in the fridge to chill.
In the meantime, unroll the puff pasty and go over it a few times with a rolling pin to push the seams together and make sure everything is smooth.
Using a sharp knife or pizza cutter, cut each sheet into 6 pieces so there’s 12 total. They should be slight rectangles.
Line a large baking sheet with a piece of parchment paper, then transfer the puff pastry rectangles to the baking sheet, making sure to keep them about 2 inches apart.
Spread a dollop of softened cream cheese on the bottom half, then about a tablespoon of the cooled strawberry jam on top of that.
Fold over the tops and press down the edges with your fingers to seal and prevent leakage. Go back in with the prongs of a fork to make sure the edges are really stuck together.
Using a serrated knife, cut a little vent on the tops. Doing this will allow steam to escape while the pastries bake in the oven.
Crack the egg into a small bowl and whisk it up. Using a pastry brush, brush egg wash the tops and edges of the of the unbaked turnovers.
Sprinkle a little bit of brown sugar on the top of each turnover for good measure.
Bake at 400 degrees F. for 18-20 minutes.
While they're baking, in a medium-sized mixing bowl, combine the powdered sugar, milk and vanilla extract. Whisk until smooth.
Once the turnovers are baked and cooled, drizzle on the simple vanilla glaze.

Nutrition