These Strawberry Turnovers with Puff Pastry are simple to make and require just a few pantry staples. The turnovers are filled with strawberry preserves for a reliable, non‑runny filling, baked until golden and flaky, then finished with a light vanilla glaze. Best of all, they’re ready in about 30 minutes.
I tested several filling ideas before landing on this version. A strawberry and cream cheese filling and a fresh strawberry filling both released too much juice during baking and caused leakage. The simplest option — good-quality strawberry preserves — gave consistent, delicious results without soggy, leaking pastries.
If you enjoy turnovers, try other variations such as savory bacon turnovers or apple turnovers made with phyllo dough. These alternatives use the same flaky pastry concept but different fillings and techniques.
Why You’ll Love These Strawberry Pastries
- Quick and easy: Prep in under 10 minutes and bake for about 17–20 minutes.
- Versatile: Perfect for breakfast, brunch, dessert, or holiday treats like Valentine’s Day.
- Minimal ingredients: Only a handful of ingredients are needed, most of which you likely already have.
- Sweet and satisfying: The preserves create a flavorful, thick filling that stays put while baking.
- Make-ahead friendly: These taste great warmed up, so you can prepare them ahead and reheat before serving.
Ingredients
Notes on ingredients and why they work:
- Puff pastry: Use store-bought puff pastry from the refrigerated section. If using frozen sheets, be sure they are fully thawed and still cold before working with them so they handle easily and puff well in the oven.
- Strawberry preserves: Preserves (rather than jelly or fresh fruit) strike the right balance of flavor and texture. They have fruit pieces and are thick enough to hold inside the pastry without leaking.
- Egg + water: Beaten together to make an egg wash. Brush the edges to help seal the turnovers and brush the tops to achieve a beautiful golden color.
- Glaze: A simple icing of powdered sugar, vanilla, and a tablespoon or two of water (or milk) makes a classic, quick finish for the turnovers.
Full ingredient quantities are listed in the recipe card below.
Substitutions and Variations
- Swap the strawberry preserves for any thick jam or preserves you prefer. Avoid watery jellies or fresh fruit that hasn’t been cooked down, as they can leak.
- Leave the glaze off if you prefer a less sweet pastry.
- For a richer glaze, replace the water with milk or a dairy‑free milk alternative.
- Try different shapes: fold into rectangles or small parcels instead of triangles for a different look.
How to Make Strawberry Turnovers
Step 1: Preheat the oven to 425°F (220°C). Line a full-size cookie sheet with parchment paper. In a small bowl, whisk 1 egg with 1 tablespoon of water to make an egg wash and set aside.
Step 2: Unfold the puff pastry sheet and cut it into six equal squares. Keep the pastry cold while you work to prevent sticking and tearing.
Step 3: Place a square on the prepared parchment. Spoon about 1 tablespoon of strawberry preserves into the center of each square. Lightly brush the edges with egg wash, then fold each square into a triangle, pressing gently to seal.
Step 4: Use a fork to firmly crimp the edges to prevent leaking. Brush the tops with egg wash. Bake for 17–20 minutes, until the pastries are puffed and golden.
Step 5 (glaze): While the turnovers bake, whisk together 3/4 cup powdered sugar, 1 teaspoon vanilla extract and 1–2 tablespoons water until smooth. Adjust consistency to your liking.
Step 6: Transfer the baked turnovers to a cooling rack for about 5 minutes. Drizzle the glaze over the warm pastries using a spoon, fork, or piping bag. Serve warm.
Expert Tips
- Keep the puff pastry chilled until you’re ready to cut and fill it. Warm pastry becomes sticky and difficult to handle.
- Use about 1 tablespoon of preserves per turnover to avoid overfilling and leaking.
- Brush the edges with egg wash before sealing, and crimp with a fork for a tight seal.
- Bake on a full cookie sheet (or two half sheets) so you don’t have to move the pastries around; they are delicate when hot.
Recipe FAQs
Fresh or frozen fruit tends to release too much juice during baking and can make the turnovers soggy or cause leakage. If you prefer fresh fruit, cook it down with a thickener like cornstarch until it resembles a jam before using.
How should I store the turnovers?
Let turnovers cool to room temperature before storing to avoid trapped steam causing sogginess. Store in a sealed container or individual bags at room temperature or in the refrigerator for up to 2 days. Reheat before serving for best texture.
How do I reheat them?
Reheat turnovers in a 350°F (175°C) oven for about 5 minutes to refresh the flakiness. Microwaving is faster but can make the pastry slightly chewy.
More Sweet Brunch Recipes You Will Love
- Cream Cheese Marshmallow Fruit Dip
- Basil Lemonade
- Easy Crescent Roll Cinnamon Rolls
- Sheet Pan Pancakes from Mix (Oven Baked)
If you tried this Strawberry Turnover recipe or any other recipe, please leave a star rating and a comment to share how it went — feedback is always appreciated.
Recipe
Strawberry Turnovers with Puff Pastry
- Total Time: 30 minutes
- Yield: 6 turnovers
Ingredients
Turnovers:
- 1 (13 ounce) puff pastry dough sheet, fresh or fully thawed
- 6 tablespoons strawberry preserves (about 1 tablespoon per turnover)
- 1 egg
- 1 tablespoon water
Turnover Glaze:
- ¾ cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons water (or milk) to thin
Instructions
- Preheat oven to 425°F (220°C). Line a cookie sheet with parchment paper.
- Whisk 1 egg with 1 tablespoon water to make the egg wash.
- Cut the puff pastry sheet into 6 equal squares.
- Place a square on the prepared sheet. Add 1 tablespoon of preserves to the center, brush edges with egg wash, and fold into a triangle.
- Crimp edges with a fork to seal. Repeat with remaining squares. Brush the tops with egg wash.
- Bake 17–20 minutes until golden and puffed.
- While baking, whisk the powdered sugar, vanilla, and 1–2 tablespoons water until smooth.
- Cool turnovers on a rack for 5 minutes, then drizzle with glaze. Serve warm.