Strawberry Turnovers

Course Breakfast


  • 2 cups fresh strawberries (chopped)
  • 1 tbsp butter
  • 1/2 cup sugar (plus 3 tbsp for sprinkling)
  • 1 tbsp lemon juice
  • 1/2 tsp cinnamon
  • 1 pinch of salt
  • 1/3 cup water (plus 1/4 cup water)
  • 2 tbsp flour
  • 1 egg
  • 1 frozen Puff Pastry sheet (thawed)


  • In a medium saucepan, add strawberries, butter, ½ cup sugar, lemon juice, cinnamon, salt, and ⅓ cup water. Bring to a boil over medium-high heat. Let boil for 5 minutes, or until strawberries are soft.
  • Meanwhile, in a small bowl, whisk together the flour and ¼ cup water. Once strawberries are soft, add this to the saucepan. Reduce heat to low and let simmer until the strawberry mixture is thick. Turn off the heat and allow the mixture to cool completely. This step can be made the day before as well to allow for plenty of time to cool.
  • Once ready to bake, place Bonmat on Perforated Baking Sheet and set aside. In a small bowl, whisk the egg and set aside.
  • Preheat oven to 400°F degrees. Place Puff Pastry sheet on Roul’pat. Using Beechwood Rolling Pin, roll out dough slightly, until about 10” x 20”. Using the Cake Server Knife, cut pastry into eight 5” x 5” squares. Using Pastry Brush, brush all the edges with the egg wash.
  • crimp and seal the edges together. Brush the tops with egg wash, and sprinkle ¾-1 teaspoon white sugar on each triangle. Using your kitchen scissors but 3 good size slits in the top of each triangle to vent.
  • Bake for 17-20 minutes, or until golden brown. Serve warm with ice cream or whipped cream. Store in the refrigerator for up to 2 days. Reheat in oven or toaster oven.