Strawberry Turnovers

Happy Friday!  We recently went strawberry picking and brought home a few pounds of strawberries.  The experience was fun, but when I laid them out on my counter, I asked myself, “What are you going to do with all of those strawberries??”.  I made some strawberry sorbet and strawberry limeade with plenty of berries left over.  That’s when I decided to go the breakfast route for the next morning and make turnovers. 

I used this recipe last summer with blueberries and they turned out very good.  The recipe worked great with strawberries as well. 


Strawberry Turnovers
Adapted from Heather’s French Press

2 sheets of puff pastry
5 cups strawberries, quartered
2/3 cup sugar
4 1/2 Tbsp. cornstarch dissolved in 3 Tbsp. water
2 tsp. vanilla extract

1.  Preheat oven to 400

2.  Unroll the puff pastry sheets, and cut each into 4 squares.

3.  Combine the remaining ingredients and heat over medium heat until the berries begin to break down.  The filling will thicken quickly.  Remove from heat.

4.  Place 2-3 Tbsp. of the filling into the center of each square.  Fold over into a triangle, and press the edges with a fork to seal.

5.  Bake for 20 minutes.  Cool on rack.

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