Strawberry Turnovers
Strawberry Turnovers are sweet, flaky pastries with a fresh strawberry center. They look special but come together fast, so they work for a weekend breakfast or an easy dessert.
Buttery puff pastry filled with a homemade strawberry jam and drizzled with a simple icing.
I like making these on slow weekend mornings when there’s time for coffee and something warm from the oven. My husband always grabs one before it has fully cooled, icing and all. They never last long in our house.
Recipe Highlights
- Made with one sheet of store-bought puff pastry
- Ready to bake in about 20 minutes
- Makes six turnovers, or four larger ones
- The strawberry filling can be made ahead
- Great for breakfast, brunch, or dessert
Ingredient Notes
Please check the recipe card below for a detailed, printable ingredient list.
PUFF PASTRY – We use Pepperidge Farm, and one sheet from the 17.3-ounce box is all you need. Thaw it 30 to 40 minutes so it unfolds without cracking.
STRAWBERRIES – Wash and finely dice fresh strawberries before cooking. Small pieces fold into the pastry more neatly than large ones.
CORNSTARCH – Toss the cornstarch with the sugar before adding it to the pan, so it blends in without clumping.
BUTTER – Brush melted butter over the tops before baking, or use an egg wash for a deeper golden color.
How To Make Strawberry Turnovers
Please check the printable recipe card below for more detailed instructions.
- Cook the diced strawberries with sugar and cornstarch until thick, then let the filling cool.
- Roll out the puff pastry and cut it into squares.
- Spoon filling onto each square, fold into triangles, and seal the edges.
- Brush with butter, bake until golden, then drizzle with icing.
Leftovers and Storage
STORE – Keep leftover turnovers in an airtight container at room temperature for up to 2 days. To keep them longer, refrigerate for up to 4 days.
FREEZE – Freeze baked, un-iced turnovers in a freezer bag for up to 2 months. Thaw at room temperature, then reheat to crisp them.
REHEAT – Warm turnovers in a 350º oven or air fryer for 5 to 8 minutes to bring back the flaky pastry.
MAKE AHEAD – Make the strawberry filling up to 2 days ahead and keep it in the fridge. Let it come to room temperature before filling the pastry.
More Easy Desserts
Serving Suggestions
DESSERT TABLE – Serve these alongside a Strawberry Pie for a strawberry-filled dessert table at a spring party.
WARM AND À LA MODE – Add a scoop of vanilla ice cream next to a warm turnover for a quick dessert.
AFTERNOON COFFEE – These are an easy treat with afternoon coffee or tea, much like a slice of Strawberry Shortcake.
POTLUCK TREAT – Pack a batch for a potluck or party; they travel well and pair nicely with a Strawberry Pretzel Salad.
Recipe Success Tips
COOL THE FILLING – Let the filling cool before spooning it on, and the pastry stays cold and flaky as it bakes.
SEAL THE EDGES – Press the edges firmly with a fork so the filling stays tucked inside and bakes up neat.
VENT WITH SLITS – Cut a few small slits in the top of each turnover so steam escapes and the pastry puffs evenly.
EXPERT TIP – For the cleanest triangles, roll the pastry to an even thickness and cut the squares the same size.
Commonly Asked Questions
Can I Make Fewer, Larger Turnovers?
Yes, you can make four bigger Strawberry Turnovers instead of six. Skip the heavy rolling and cut your single sheet of puff pastry into four squares. Add a little extra filling to each one, then fold, seal, and bake the same way. You may need a couple extra minutes in the oven.
Can I Use a Different Brand of Puff Pastry?
Any all-butter puff pastry sheet works here. Just roll it out to about the same size and cut it into even squares before filling. Different brands come in slightly different sizes, so you might end up with five or seven pieces instead of six. Fill and fold whatever squares you cut.
Can I Use Frozen Strawberries?
Fresh strawberries give you the best filling here. Frozen strawberries hold extra water, so the filling can turn out thinner. If fresh are out of season, thaw frozen ones fully and drain them well before cooking. You may want a little more cornstarch to keep the filling thick.
Can I Make These Ahead of Time?
Strawberry Turnovers are easy to prep ahead. Make the strawberry filling up to two days early and keep it in the fridge. When you are ready, bring it to room temperature, then fill, fold, and bake. For the flakiest pastry, bake them the day you plan to serve.
More Strawberry Desserts
Love these strawberry turnovers? Here are a few more strawberry desserts to make next.
Strawberry Dump Cake – One of the easiest desserts you can make with fresh berries.
No-Bake Strawberry Chiffon Pie – A cool, creamy pie you can make without the oven.
Strawberry Delight – A make-ahead layered dessert that feeds a crowd.
Strawberry Poke Cake – A simple cake that’s always a favorite at potlucks.
Strawberry Turnovers
Ingredients
For the Filling
- 1¼ cups strawberries finely diced
- 2 tablespoons granulated sugar
- 1½ tablespoons cornstarch
For the Pastry
- 1 sheet puff pastry thawed
- 1 tablespoon unsalted butter melted
For the Icing
- ½ cup powdered sugar
- 1 tablespoon milk 1
Instructions
Make the Filling
- Preheat the oven to 400º Fahrenheit and line a baking sheet with parchment paper.
- Add the strawberries, granulated sugar, and cornstarch to a saucepan. Cook over medium heat, stirring, for 5 to 7 minutes, until the mixture bubbles and thickens. Set aside to cool.
Fill and Fold
- Roll the thawed puff pastry out on a lightly floured surface to about 10 by 15 inches, then cut it into 6 squares.
- Spoon a heaping tablespoon of filling onto the center of each square. Fold one corner over to the opposite corner to make a triangle.
- Press the edges together with a fork to seal. Cut a few small slits in the top of each turnover, then brush the tops with the melted butter.
Bake and Ice
- Bake for 18 to 20 minutes, until the turnovers puff up and turn golden.
- While the turnovers bake, stir together the powdered sugar and milk until smooth. Let the turnovers cool slightly, then drizzle with the icing and serve.
Equipment
Notes
PUFF PASTRY
One sheet from a 17.3-ounce box is all you need. Thaw it 30 to 40 minutes so it unfolds without cracking.COOL THE FILLING
Let the filling cool 15 to 20 minutes before filling the pastry, so the pastry bakes up flaky.MAKE 4 INSTEAD
For 4 larger turnovers, cut the sheet into 4 squares and skip most of the rolling.Nutritional Information
Nutritional Disclaimer
Cheerful Cook team members are not trained nutritionists or medical professionals. Calorie information and nutritional values are estimates. If you have nutritional concerns, we recommend using a nutritional calculator.
Maike Corbett grew up in German kitchens learning to cook and bake alongside her Omas before spending over a decade running full-service restaurants in the US. She founded Cheerful Cook in 2017 to share practical, tested comfort food recipes that actually work on busy weeknights, drawing on both her American restaurant experience and her German home-cooking roots. Her work has been featured on MSN, Yahoo, the Associated Press, and other major media outlets.