- 2 cups Strawberries Chopped
- 1 tbsp Butter
- 1/2 cup Sugar, more to sprinkle
- 1 tbsp Lemon juice
- 1/2 tsp Cinnamon powder
- Salt, pinch
- 2 tbsp All purpose flour or Corn starch
- 1/2 cup + 1/4 cup Water
- 1 Puff pastry Sheet
- 1 Egg
In a medium non-stick sauce pan, add butter, strawberries, sugar, lemon juice, cinnamon powder, pinch of salt, 1/2 cup water and bring it to boil over medium high-heat for 8 minutes or till the strawberries become soft, stirring them occasionally.
In a small bowl, whisk together all purpose flour and 1/4 cup of water and add this to the mixture above.
Reduce the heat to low and simmer till it is thickened. Switch off the flame and allow it to cool down completely.
Whisk an egg and keep it aside.
Preheat the oven to 400 degree F.
Once the pastry sheet is thawed, using rolling pin roll it slightly and then cut them into 8 squares of 5 * 5 inch each and brush their edges with egg wash.
Place a tablespoon of strawberry mixture at the center of each piece and fold the pastry the way you want to form a triangle or rectangle
Using a fork, crimp to seal the edges. Poke holes with a knife and place turnovers on baking tray.
Apply egg wash on top of each turnover and sprinkle with some sugar. This will give it a beautiful shiny golden look.
Bake for about 18 minutes or until it is golden brown.
Strawberry Turnovers are now ready. Serve and enjoy.
- While sauteing the strawberry in step I, if you feel the mixture is too dry, you can add little extra water and boil.
- Vary the amount of sugar depending on the sweetness of strawberry. I love it sweet and tart.