- 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
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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.
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In a small bowl, whisk together all purpose flour and 1/4 cup of water and add this to the mixture above.
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Reduce the heat to low and simmer till it is thickened. Switch off the flame and allow it to cool down completely.
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Whisk an egg and keep it aside.
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Preheat the oven to 400 degree F.
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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.
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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
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Using a fork, crimp to seal the edges. Poke holes with a knife and place turnovers on baking tray.
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Apply egg wash on top of each turnover and sprinkle with some sugar. This will give it a beautiful shiny golden look.
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Bake for about 18 minutes or until it is golden brown.
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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.
