Strawberry Lemon Turnovers Recipes

STRAWBERRY TURNOVERS

Steps:

• In a saucepan on medium low heat add the strawberries, water, sugar and cornstarch and mix. Cooke 3-4 minutes and using a potato masher or fork smash the strawberries a bit.
• Preheat oven to 400 degrees
• Sprinkle some flour on a cutting board and lay out the puff pastry. Using a rolling pin or cup roll out the creases in the puff pastry. Cut the puff pastry into four large squares.
• Add about 2 tablespoons of the strawberry filling into the middle of the squares.
• Fold the corner over to form a triangle. Using a fork crimp the edges to seal.
• Transfer the turnovers to a baking sheet and brush the top with the egg whites. Using a small knife make to small slit in the top.
• Bake 15 minutes
• In a small bowl add the powdered sugar and 1 tablespoon of milk. Mix and add the rest of the milk if needed for desired consistency.
• Let turnovers cool 5 minutes then using s spoon drizzle over the top.

STRAWBERRY LEMON TURNOVERS

Steps:

• 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.

RASPBERRY LEMON TURNOVERS

Steps:

• Thaw pastry sheets on the counter for 30 minutes.
• Unfold one sheet onto a lightly floured board or clean counter, and roll out to 12x12", use a pizza cutter to cut into 9 (4x4") squares.
• Using a spoon, place a teaspoon of raspberry jelly in the center of each square, and spread into a 2" circle.
• Brush the edges of each square with water.
• Place a tablespoon of lemon curd in the center of a square, then quickly fold over one corner to the opposite corner to create a triangle, and press the edges to seal. It's important to do this quickly before the lemon curd has a chance to run out to the edges and gets in the way of sealing the edges, which is why I work with one square at a time for this step.
• Place the triangles on a jelly roll size baking sheet.
• Repeat this process with the second puff pastry sheet.
• Bake at 400 for 15 minutes or until golden brown.
• When cool, drizzle with a confectioners sugar glaze (1/2 cup conf. sugar mixed with a few teaspoons of milk) or melted chocolate for decoration, if desired.
• Homemade Lemon Curd:.
• 1/4 cup lemon juice (either from squeezing lemons or from a bottle).
• 3/4 cup sugar.
• 2 large eggs.
• 6 tablespoons butter, melted and slightly cooled.
• Whisk lemon juice, sugar and eggs together. Beat for 2 minutes. Whisk in the melted butter. Pour into a heavy 2 quart saucepan over medium heat, whisk constantly until it gradually thickens and comes to a boil (5-7 minutes). Remove from heat, continue to whisk until it cools ( 4-5 more minutes) Pour into a bowl or jar, cover and chill.
• If you are using this for the Raspberry Lemon Turnovers, it is imperative that you chill it first, or it will be too runny to stay in the center while you are sealing the turnovers.