These Strawberry Puff Pastry Turnovers are great to make ahead, freeze and enjoy for when the craving hits. Light and flaky puff pastry filled with a homemade strawberry compote and topped with a sugar glaze. A real easy and delicious treat that you can even have for breakfast.

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Are you a fan of turnovers? Well, if you’ve never had one, it’s time to start today. These Strawberry Puff Pastry Turnovers come together quickly using frozen puff pastry and a homemade strawberry filling. Then finished off with an easy sugar glaze for extra sweetness. They are baked to golden perfection and you’ll love them straight out of the oven. They are a great breakfast option like my Strawberry Almond Muffins.

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Why You’ll Love These Turnovers

• Difficulty – These are easy to make using store bought puff pastry, a home made strawberry compote and a simple sugar glaze.
• Taste – A delicious flaky pastry with a sweet strawberry filling and a sweetened sugar glaze.
• Serving – This recipe makes 9 turnovers, although there are only 8 pictured here. You can easily adjust the serving size in the recipe card at the end of the post.

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Ingredients

• Strawberry compote – I made a homemade strawberry compote using fresh strawberries, sugar and lemon juice.
• Sugar glaze – I topped the turnovers with a sugar glaze using powdered sugar and milk.
• Puff pastry – I used ready to roll puff pastry from the suparmarket.
• Egg – A whisked egg is used to brush the tops of the turnovers before baking. This gives them a golden touch.

REMEMBER, The full recipe and instructions is located at the end of the post in the recipe card.

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Instructions

1. Preheat oven – Preheat oven to 375 degrees F/190 degrees C and line a large baking tray with parchment paper.
2. Make compote – In a medium saucepan set over a medium heat, add the strawberries, sugar and lemon juice. Stir well and leave to cook until strawberries are soft, about 15 minutes. Remove from heat and strain off excess liquid. Leave the compote to cool.
3. Make glaze – In a small bowl combine the powdered sugar and milk. Whisk to combine and set aside.
4. Cut and fill pastry – Cut the pastry into 9 equal squares. Place the squares on top of the baking tray. Place a tablespoon of the strawberry compote in the centre of each pastry square. Be careful not to overfill too much.
5. Fold pastry – Fold the pastry so it forms a triangle. (see step-by-step photos in post above). Firmly press down the edges of the pastry with a fork. Make sure they are firmly pressed together.
6. Bake – Brush the tops of the pastry with the beaten egg. Pierce holes in the top of each turnover with a fork. Bake between 18 – 20 minutes or until golden and puffed up. Remove from oven to cool.
7. Add glaze and serve – Drizzle the glaze over the cooled turnovers. Can serve immediately or store in and airtight container in the fridge up to three days.

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Recipe Notes

• Use cold puff pastry – Important. If your kitchen is warm, place the pastry squares on the baking tray back in the fridge for about 10 minutes before filling. Warm puff pastry is really difficult to work with and will quickly lose it’s shape when filling and folding.
• Don’t overfill the pastry – Don’t because they will be very hard to close and most likely will burst open when baking. I put a heaping teaspoon into the centre of each pastry square.
• Making the glaze – I like to make a thicker glaze so it holds it’s shape like you see here. I like to add a little milk at a time when making glaze until I reach the desired consistency.
• Use a bag to drizzle glaze – I used a small sandwich bag with a tiny hole cut in the corner to drizzle the glaze. It makes perfect lines.
• Make ahead – these can be prepared ahead of time and place on a baking tray, covered and kept in the fridge until baking time. You can do this up to one day before you bake them.

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Substitutions

• Puff pastry – this kind of freezer pastry honestly works fantastic for this recipe. But you can use crescent roll dough, premade shortcrust pastry or even make your own if you feel up to it.
• Strawberry compote – You can use frozen strawberries. As well you can change the flavour by using blueberries or raspberries.
• Sugar glaze – Alternatively, you can leave them plain or use toppings like cream cheese glaze, chocolate glaze or any other topping that you like.

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Serving and Storage

• At room temperature – You can keep these at room temperature up to about a day. Just keep them in an air tight container.
• In the fridge – These turnovers will keep in the fridge up to about three days in an airtight container.
• In the freezer – Yes, you can even freeze them, but it’s best to freeze them ungl azed. Place them in freezer proof bag or container. Seal properly and store up to about two months.

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Frequently Asked Questions

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