Giant Strawberry Turnover
Published May 2, 2025
- Total Time
- 1¼ hours
- Prep Time
- 15 minutes
- Cook Time
- 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1pound/454 grams strawberries, hulled and thinly sliced
- ½cup/150 grams strawberry jam
- 1tablespoon cornstarch
- 1teaspoon vanilla extract
- Pinch kosher salt (such as Diamond Crystal)
- 1large egg
- All-purpose flour, for work surface
- 1(14- to 18-ounce) package frozen puff pastry, thawed overnight in the refrigerator
- 1tablespoon turbinado or granulated sugar
- 1cup/120 grams powdered sugar
- 2tablespoons unsalted butter, melted
- 1 to 2tablespoons warm milk
- 1teaspoon vanilla extract
- Kosher salt (such as Diamond Crystal)
For the Turnover
For the Glaze
Nutritional analysis per serving (8 servings)
495 calories; 25 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 62 grams carbohydrates; 2 grams dietary fiber; 29 grams sugars; 6 grams protein; 383 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat oven to 425 degrees.
- Step 2
In a large bowl, combine the sliced strawberries, strawberry jam, cornstarch, vanilla and salt. Stir gently to evenly distribute the cornstarch. Beat the egg in a small bowl with a splash of water.
- Step 3
On a lightly floured piece of parchment paper, roll one of the puff pastry sheets into a roughly 10-by-14-inch rectangle (if using puff pastry that came as a single sheet, cut the sheet in half crosswise and roll one half into a 9-by-13-inch rectangle). Transfer the rolled-out pastry, still on the parchment, to a large baking sheet. Use a pastry brush to brush a 1-inch border of egg wash around the pastry. (Keep the second pastry sheet in the refrigerator until ready to use.)
- Step 4
Gently and evenly distribute the strawberry mixture over the pastry, keeping the egg-washed border clear of fruit and juices.
- Step 5
On a lightly floured surface, roll out the remaining sheet of puff pastry into another 10-by-14-inch rectangle (if using puff pastry that came as a single sheet, roll out the second half of the pastry into another 9-by-13-inch rectangle). Gently but confidently pick up the sheet and place it on top of the pastry and filling on the baking sheet. Use a fork to firmly crimp the edges together. Brush the top with the remaining egg wash and sprinkle with sugar.
- Step 6
Bake the turnover for 20 to 25 minutes, until deep golden brown. It will puff up dramatically in the oven and will deflate slightly as it cools (and even more when you eventually cut into it). Cool the turnover on the baking sheet set on a wire rack.
- Step 7
After about 10 minutes, when the turnover is just a bit warm, make the glaze: In a medium bowl, whisk together the powdered sugar, melted butter, 1 tablespoon milk, vanilla and a pinch of salt. Add more milk as needed to make an opaque but runny glaze.
- Step 8
Drizzle the glaze over the warm turnover, then use a long, sharp knife to cut the pastry into 8 pieces. Serve immediately.
Private Notes
Comments
I just made this for my book group last night and it was a hit! I had to make it a couple of hours early and serve at room temp, and it was still a winner. 20 minutes of prep time is accurate, if you read the recipe twice before you start. Easy and good wow-factor.
@Amy - if you do a search for “brown sugar cinnamon pop tarts recipe” quite a few come up.
Hi Lauren. I used Bonne Maman strawberry jam. To be on the safe side I added an extra teaspoon of cornstarch (so total of one tablespoon and one teaspoon). Was very good. I'm going to make this with Bonne Maman rasperberry jam next time.
This recipe had my name written all over it but was ultimately a fail for me. Maybe it was my timing. I do not advise making it too far in advance of when you would like to serve it. By the time our friends came over it had been sitting for 45 min & was too soggy, sadly ended up throwing most of it away.
Made this morning, and the taste was great, though I ran into the runny filling as others, even after adding a little extra cornstarch. The middle of my mine didn’t puff as well as it did around the edges. Any ideas to fix next time?
FAN-TAS-TIC! I loved it. If I had one wish, it would be to make these like hand pies.