Go Back
–+ servings

Strawberry Turnovers with Vanilla Icing

bakingwithnessa
These homemade Strawberry turnovers are so good. Follow the recipe to get the fluffiest store-bought puff pastry ever!
Print Recipe Pin Recipe
Prep Time 15 minutes
Bake Time 15 minutes
REFRIGERATE 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Servings 8

Equipment

Large Bonmat™
Baking Sheet (L)
Rectangular Roul Pat®
Beechwood Rolling Pin
Offset Mini Spatula
Cake Server Knife
Pastry Brush

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

Nutrition Facts
Strawberry Turnovers with Vanilla Icing
Amount Per Serving
Calories 456 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 7g44%
Trans Fat 0.1g
Polyunsaturated Fat 3g
Monounsaturated Fat 14g
Cholesterol 24mg8%
Sodium 191mg8%
Potassium 108mg3%
Carbohydrates 52g17%
Fiber 2g8%
Sugar 22g24%
Protein 6g12%
Vitamin A 82IU2%
Vitamin C 22mg27%
Calcium 22mg2%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword bon cook, easy cake recipe, flexipan, guy demarle, Puff pastry, silpat, strawberry turnovers, strawberry turnovers with Vanilla Icing, vanilla icing recipe
Did You Make This Recipe?Use #BakingWithNessa when posting a photo of your Culinary Creations. Can't wait to see them! And follow @bakingwithnessa on Instagram!