Strawberry Lemon Turnovers Recipe #30337
These are easy to make thanks to commercial puff pastry.
by Mirj
35 min | 15 min prep
12 turnovers
- 1 cup sliced strawberry, divided
- 7 tablespoons sugar, divided
- 2 tablespoons water
- 1 tablespoon cornstarch
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon fresh lemon zest
- 1 thawed package frozen puff pastry
- 1 egg, beaten with
- 1 tablespoon water
- 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.
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5 stars