Strawberry Turnovers Recipes

Steps:

• Preheat oven to 400 degrees F.
• In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
• Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
• Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.

Steps:

• In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)
• In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.
• Preheat the oven to 375 degrees F.
• In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
• In a small bowl, beat the remaining egg and add 1 tablespoon of water.
• Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.
• Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.

Steps:

• Heat the oven to 200C/180C fan/gas 6. Unravel the puff pastry on a lightly floured surface. Cut the pastry into six squares. Spoon the jam in the centre of each pastry square. Seal the edges by pressing down with a fork and brush with the egg. Lay on a lined baking sheet and bake for 20 mins. Dust with the icing sugar and serve with the clotted cream.

Steps:

• Mix together 1/2 cup strawberries, 6 tablespoons sugar, water, cornstarch, and lemon juice in a small saucepan.
• Cook over medium heat, stirring constantly for five minutes.
• Remove from the heat and add the remaining berries and lemon zest.
• Let cool to room temperature.
• Preheat the oven to 400 degrees.
• Roll out the puff pastry sheets until they are about 1/8 inch thick.
• Cut out twelve 3-4 inch circles with a cookie cutter or glass from the two rectangles.
• Take the twelve circles and place on ungreased cookie sheets 1 1/2 inches apart.
• Distribute the strawberry filling between the circles.
• Fold over the dough and press the edges tightly to seal.
• Brush the turnovers with the egg wash and sprinkle with the remaining tablespoon sugar.
• Bake in the preheated over for 14-18 minutes, or until golden brown.
• Serve hot or at room temperature.

Steps:

• On a cookie sheet separate dough into 4 rectangles.
• Pinch seams closed.
• Sprinkle each with 1 tbsp confectioners' sugar.
• Spoon 1/4 cream cheese and 1/4 preserves in center of each.
• Brush edges with egg white.
• Fold corners to center; press the 4 corners together. (it does not need to be totally closed).
• Brush tops with egg white.
• Bake at 375°F 15-20 minutes.
• Sprinkle with confectioners sugar.