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.
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.