STRAWBERRY TURNOVERS
These strawberry turnovers are filled with sweet strawberries in a buttery, flaky puff pastry.
Provided by Wendie
Categories Dessert
Time 33m
Number Of Ingredients 9
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.
Nutrition Facts : Calories 298 calories, Carbohydrate 62 grams carbohydrates, Cholesterol 1 milligrams cholesterol, Fat 3 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 turnover, Sodium 38 grams sodium, Sugar 30 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
BERRY BERRY TURNOVERS
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 35m
Yield 8 turnovers
Number Of Ingredients 10
Steps:
- Preheat oven to 400 degrees F.
- In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
- Roll out the puff pastry into a rectangle on a well-floured surface and cut into 8 squares. Place onto a sheet tray lined with parchment paper. Brush the edges of the square with the beaten egg. Place about 2 1/2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle.
- Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Dust with confectioners' sugar.
STRAWBERRY RHUBARB TURNOVERS
Steps:
- In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)
- In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
- In a small bowl, beat the remaining egg and add 1 tablespoon of water.
- Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.
- Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.
STRAWBERRY JAM TURNOVERS
Like the saying goes...."bet ya can't eat one". These are so simple to make and so yummy. You can use any kind of jam or preserves you'd like.
Provided by Chicopee
Categories Pie
Time 40m
Yield 4 turnovers, 4 serving(s)
Number Of Ingredients 5
Steps:
- On a cookie sheet separate dough into 4 rectangles.
- Pinch seams closed.
- Sprinkle each with 1 tbsp confectioners' sugar.
- Spoon 1/4 cream cheese and 1/4 preserves in center of each.
- Brush edges with egg white.
- Fold corners to center; press the 4 corners together. (it does not need to be totally closed).
- Brush tops with egg white.
- Bake at 375°F 15-20 minutes.
- Sprinkle with confectioners sugar.
Nutrition Facts : Calories 308.2, Fat 11.1, SaturatedFat 5.6, Cholesterol 51.7, Sodium 392.1, Carbohydrate 43.9, Fiber 2.3, Sugar 12.2, Protein 8
CHOCOLATE STRAWBERRY TURNOVERS
Imagine luscious sweet strawberries swimming in a pool of warm melted chocolate surrounded by a flaky puff pastry shell. If you think that sounds good you should taste them. I made these this morning to use up a package of organic strawberries I got at the Sunflower Market. Of course you can double the recipe if you wish.
Provided by Chef Joey Z.
Categories Dessert
Time 40m
Yield 4 large pastries, 4 serving(s)
Number Of Ingredients 7
Steps:
- Thaw the puff pastry sheet for 40 minutes or until its soft enough to work with.
- Preheat your oven to 425'F.
- Melt the chocolate in a double boiler. Make sure the water doesn't touch the top pot of the double boiler, it can scorch the chocolate. Stir the butter and citrus zest into the chocolate. The lime I used gives it such a neat flavor. Set aside.
- Lightly coat a large baking tray with cooking spray.
- Beat the egg until it's nice and fluffy and a light yellow shade.
- Roll out the pastry so its square. Cut the puff pastry into 4 equal squares and brush 1/2 of each square around the edges with the egg.
- Cut up your strawberries and mound them in the middle of each pastry square.
- Add some of the chocolate on top of each square of strawberries and fold the corners together to form a triangle. Press the edges together gently to seal making sure you don't leave any holes so the goodies won't leak out.
- Cut a slit on top of the triangle to let the steam out. Brush with the egg mixture and sprinkle with the sugar.
- Place baking sheet on the center rack in the oven and bake for 10 minutes or until the pastry is a golden shade on top.
- When done remove from oven, let cool for a few minutes on the tray then transfer over to a wire rack and cool further.
- Serve warm with ice cream, whipped cream, icing sugar if you want more sweetness or drizzle them with more chocolate.
- Bon Appetit!
Nutrition Facts : Calories 392.6, Fat 26.6, SaturatedFat 7.5, Cholesterol 57.9, Sodium 184, Carbohydrate 32.6, Fiber 1.6, Sugar 4.3, Protein 6.3
STRAWBERRY CREAM CHEESE TURNOVERS RECIPE
These Strawberry Cream Cheese Turnovers are so easy to make and full of amazing fresh flavor.
Provided by Lauren
Categories Dessert
Time 32m
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, combine strawberries, sugar, lemon juice, and 1/4 cup water.
- Bring strawberry mixture to a boil and continue cooking for 6-8 minutes, stirring every 2 minutes.
- In a small bowl, whisk together remaining water and cornstarch. Slowly add mixture to saucepan, and reduce heat to low. Simmer until strawberry mixture has thickened (about 2-3 minutes)
- Remove from heat, and set aside.
- In a separate bowl, beat together cream cheese filling ingredients with hand mixer until combined.
- Preheat oven to 350 degrees.
- On a greased baking sheet, roll out each crescent roll.
- Top dough with 1 Tablespoon cream cheese filling, and 1 Tablespoon strawberry filling.
- Fold dough over into triangle, and press edges together tightly.
- Bake for 10-12 minutes or until golden brown.
- For the frosting, whisk together frosting ingredients, and drizzle over semi-cooled pastries. Enjoy!
Nutrition Facts : Calories 463 kcal, Carbohydrate 63 g, Protein 4 g, Fat 23 g, SaturatedFat 11 g, Cholesterol 36 mg, Sodium 539 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
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