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.

BEST STRAWBERRY LEMONADE EVER

Steps:

• Mix strawberries and 1/4 cup sugar together in a bowl; set aside for juices to release from strawberries, 5 to 10 minutes.
• Bring 1 cup water to a boil in a small saucepan; add 3/4 cup sugar. Cook and stir sugar mixture until sugar is dissolved, about 5 minutes. Remove saucepan from heat and cool simple syrup to room temperature.
• Stir simple syrup, 6 cups water, lemon juice, and ice together in a pitcher. Add sweetened strawberries and stir.

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.

STRAWBERRY LEMONADE BARS RECIPE BY TASTY

Steps:

• In a large bowl, combine flour, cornstarch, powdered sugar, salt, and cold cubed butter.
• Using two forks, mash butter into the dry ingredients until it is fully incorporated.
• Line a 9x13 inch (22 x 33 cm) baking dish with parchment paper and coat with a non-stick spray. Pour the mixture into the pan and pack it down firmly, allowing for some to come about ½ inch (1 ¼ cm) up the sides of the pan.
• Refrigerate the crust for 30 minutes, then bake for 20-25 minutes or until it develops a light golden brown color.
• Allow the crust to cool while you prepare the filling & reduce the oven temperature to 325˚F (160˚C).
• In another large bowl, combine the eggs, sugar, and flour. In a blender, blend strawberries, lemon zest, lemon juice, and milk until well combined.
• Pour the blended mixture into the egg mixture and stir well. Pour the filling over the partially baked crust and immediately put the pan into the oven.
• Bake at 325˚F (160˚C) for 45 minutes, or until it doesn't jiggle when you shake the pan (times and temperatures may vary). Allow to cool for 30-45 minutes and remove from pan. Cut into 24 even squares & sprinkle with powdered sugar.
• Enjoy!

STRAWBERRY LEMON BARS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Combine flour, powdered sugar, cornstarch, lemon zest, and salt for crust in the bowl of a food processor; pulse to combine. Add butter and oil and pulse until incorporated and crumbly. Press into an 8-inch square baking dish.
• Bake in the preheated oven until golden brown, about 20 minutes.
• While crust is baking, place berries into the food processor and process until smooth. Strain mixture to remove seeds, then transfer berry puree to a bowl with white sugar, flour, lemon juice, eggs, and salt. Whisk to combine.
• Remove crust from the oven and immediately pour filling mixture over top. Return to the oven and bake until filling is just set, about 20 minutes.
• Remove from the oven and place on a wire rack to cool completely, about 30 minutes. Place in the refrigerator until chilled, about 2 hours. Dust with powdered sugar and cut into 16 bars.