Weekend at the Cottage Recipes: STRAWBERRY TURNOVERS WITH PUFF PASTRY

May 30, 2023May 20, 2023 Cottage Country 486 Views add, assemble, Bobcaygeon, bubbling, Buckhorn, CCC Publications, Communities in Cottage Country, Community, cook, cool, cornstarch, cottage, Cottage Country, Cottage Country Connection, cottage country lifestyle, Cottage Country Lifestyle Magazine, Cottage Country Magazine, Cottage Life, dough, drizzle, egg, Fenelon Falls, filling, glaze, Haliburton, home, icing sugar, Kawartha Lakes, kawartha magazine, Kawarthas, Kawarthas Magazine, kosher salt, lakefield, lemon juice, Lifestyle Magazine, Lindsay, melt, milk filling, Ontario, oven, Peterborough, press, puff pastry, recipe, recipes, roll, shopping, sieve, strawberry, sugar, tablespoons, Things to do, turnovers, vanilla extract, water, weekend at the cottage, Your Lifestyle Magazine

Flaky, fruity and fabulous, these STRAWBERRY TURNOVERS are sensational!

www.weekendatthecottage.com/strawberry-turnovers-with-puff-pastry

Ingredients

For the filling:

•2 cups fresh strawberries, diced

•1 tablespoon butter

•2 tablespoons cornstarch

•1 tablespoon cold water

•2 tablespoons granulated sugar

•1 tablespoon lemon juice

•½ teaspoon kosher salt

•½ teaspoon pure vanilla extract

For the egg wash:

•1 egg, room temperature

•1 tablespoon water

•sanding sugar, to sprinkle

For the glaze:

•1 cup icing (powdered) sugar

•1 tablespoon strained filling

•1 tablespoon whole milk

DIRECTIONS

1. Prepare the filling: Melt butter, add strawberries, sugar, lemon juice, salt and vanilla. Stir to combine and cook until bubbling. Pass about two tablespoons of the strawberry mixture through a fine sieve to yield 1 tablespoon of the strawberry mix. Set aside for the glaze. Mix water and cornstarch and stir into the strawberry mixture. Continuously stir while the mixture cooks and thickens, about 1 minute. Remove from heat, transfer to a small bowl and refrigerate until cool.

2. Prepare the egg wash: Whisk egg and water together in a small bowl. Reserve.

3. Preheat the oven to 400°F.

4. Assemble turnovers: Roll 1 portion of pastry out into a 12-inch square and cut into 4 smaller squares. Add a spoonful of the cooled strawberry mixture to the
left side of each square of dough, leaving ¼-inch of edge untouched. Brush egg wash along the edge of the pastry and fold the square over to create a
rectangle, covering the filling within. Press the edge of the dough together using a fork.

5. Transfer to a parchment paper-lined baking sheet. Cut three small slits onto the top of each turnover. Brush with egg wash and sprinkle with sanding sugar.

6. Bake for 20 – 30 minutes or until top is a light golden brown colour. Remove from oven and cool for 30 minutes.

7. Glaze: Stir icing sugar together with the reserved strawberry mixture. Add enough milk to create a smooth glaze. Transfer glaze to a piping bag.

8. When turnovers are cooled, drizzle the glaze in a zig-zag pattern over the turnovers.

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