Strawberry Turnovers with Vanilla Icing
Here is another Fantastic and Easy recipe from our monthly Cooking Class Menu at bon COOK™! Did you know when you organize your cooking class with me, you get to gather with your friends and Family in your kitchen while I share all my tips and trick? It is so much fun that my guests love to host to get all the perks!
Also, if you did not know, we have so many delicious recipes on our bon COOK™ website for you to try and to share around your dining table. I am certain you will find something you will like to make!
Enjoy & Bon Appétit!
As always, you will find the Step-by-Step Video below the recipe.
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Strawberry Turnovers with Vanilla Icing
Equipment
Ingredients
- 2 Puff pastry sheets (Thawed)
STRAWBERRY FILLING
- 2 cups (290 g) strawberries (Washed | Pat dried | Quartered)
- 1 Tbsp (15 g) butter (Melted)
- 1/2 cup (100 g) sugar
- 1 Tbsp (15 g) lemon juice
- 1/2 tsp (1 g) ground cinnamon
- 1/16 tsp (0.38 g) sea salt
- 1/3 cup (80 g) Bottled Water
THICKENING
- 2 Tbsp (15 g) all-purpose flour
- 1/4 cup (60 g) Bottled Water
- 1 egg (For Egg wash)
VANILLA ICING
- 1/2 cup (60 g) powdered sugar
- 1 Tbsp (15 g) milk
- 1/4 tsp (1.25 g) vanilla paste
Instructions
STRAWBERRY FILLING/THICKENING PREPARATION
- In a medium saucepan, add the quartered strawberries, butter, sugar, lemon juice, ground cinnamon, sea salt and water. Bring to a boil over medium-high heat. Let it boil for 5 minutes, or until strawberries are soft.
- Meanwhile, prepare the thickening: In a small bowl, whisk together the all-purpose flour and water. Once the strawberries are soft, add it to your sauce pan. Reduce the heat to low and let it simmer until the strawberry mixture is thick. Turn off the heat and allow the mixture to cool completely.
ASSEMBLY
- Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.
- Roll both puff pastry sheets into two larger squares directly onto your Large Bonmat. Cut each square into 4 squares, using your cake server knife. Then, trace a light diagonal line.
- Score one side of each triangle.
- Scoop the strawberry mixture on the other side of the puff pastry leaving 1/2"-2cm on the sides.
- Flip the top dough over, seal it with a fork all around. Reserve in the refrigerator for 30 minutes. IMPORTANT: Do not skip that step as this is how you will get a fluffy puff pastry when baked.
BAKE!
- Preheat oven on 400F/200C.
- Take your Bonmat™ out of the fridge. Whisk the egg and brush it on top of your turnovers. Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your bake from 12min).
- Once your Strawberry Turnovers are out of the oven, let them cool down for about 30 minutes. N.B. Out of the oven they will register a temperature over 200F/95C. It's very hot! The temperature needs to drop down to at least 90F/32C.
VANILLA ICING
- When your Strawberry Turnovers have completely cooled down, prepare the Vanilla Icing.
- In a mixing bowl, whisk together the powdered sugar, milk and vanilla bean paste using your Mini Whisk. Drizzle it over your bakes with a Spatula or using a Pastry bag. Decorate to your liking and Enjoy! Bon Appétit!
Video
Special Notes
Nutrition
