Giant Strawberry Turnover

Published May 2, 2025

Cooking Details

• Total Time: 1¼ hours (15 minutes prep, 1 hour cook)

• Prep Time: 15 minutes

• Cook Time: 1 hour

Ingredients

Filling

• 1 pound (454 grams) strawberries, hulled and thinly sliced

• ½ cup (150 grams) strawberry jam

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• Pinch kosher salt (e.g., Diamond Crystal)

Puff Pastry & Egg Wash

• 1 large egg, plus 1 splash water (for egg wash)

• All-purpose flour, for dusting work surface

• 1 (14- to 18-ounce) package frozen puff pastry, thawed overnight in the refrigerator

• 1 tablespoon turbinado or granulated sugar (for sprinkling)

Glaze

• 1 cup (120 grams) powdered sugar

• 2 tablespoons unsalted butter, melted

• 1 to 2 tablespoons warm milk

• 1 teaspoon vanilla extract

• Pinch kosher salt

Preparation Instructions

Step 1: Preheat Oven

Heat the oven to 425°F (218°C).

Step 2: Prepare the Filling

In a large bowl, combine the sliced strawberries, strawberry jam, cornstarch, vanilla extract, and salt. Gently stir to evenly distribute the cornstarch, taking care not to mash the strawberries. This ensures the filling thickens smoothly without lumps during baking.

In a small bowl, lightly beat the egg with 1 splash of water to make the egg wash. Set aside.

Step 3: Assemble the Bottom Pastry Layer

Lightly dust a work surface with flour. Place one sheet of thawed puff pastry on a piece of parchment paper. Roll the pastry into a 10-by-14-inch rectangle (or 9-by-13-inch if using a single sheet, cut crosswise and rolled). Transfer the rolled pastry (with parchment) to a large baking sheet.

Using a pastry brush, apply the egg wash in a 1-inch border around the edges of the pastry, leaving the center clear. This prevents filling leakage during baking. Keep the second pastry sheet in the refrigerator to maintain its flakiness until ready to use.

Step 4: Add the Filling

Spoon the strawberry mixture onto the pastry, spreading it evenly in the center, leaving the 1-inch egg-washed border untouched. The filling should be centered but not overflowing the edges.

Step 5: Add the Top Pastry Layer

Lightly dust the work surface again with flour. Roll out the remaining puff pastry sheet into a matching 10-by-14-inch rectangle (or 9-by-13-inch). Gently transfer the rolled pastry to the top of the filling, aligning the edges.

Using a fork, firmly crimp the edges: press the fork tines into the dough all around to seal the layers, creating a secure, decorative edge. (This step is critical to prevent filling from escaping.)

Brush the top pastry sheet with the remaining egg wash, then sprinkle with turbinado/granulated sugar for a golden finish.

Step 6: Bake the Turnover

Place the baking sheet in the preheated oven and bake for 20–25 minutes, until the pastry is deep golden brown. The turnover will puff dramatically during baking (normal) and deflate slightly as it cools (more when cut).

Transfer the baking sheet to a wire rack and let the turnover cool for 10 minutes before glazing.

Step 7: Prepare the Glaze

While the turnover cools, make the glaze: In a medium bowl, whisk together powdered sugar, melted butter, 1 tablespoon warm milk, vanilla extract, and a pinch of salt. Add additional warm milk (1 tablespoon at a time) until the glaze reaches a pourable, opaque consistency (not too thick, not too runny).

Step 8: Glaze and Serve

When the turnover is warm (not hot), drizzle the glaze over the top. Let the glaze set for 5 minutes, then use a long, sharp knife to cut the turnover into 8 even pieces. Serve immediately.

Reader Reviews

• I just made this for my book group last night and it was a hit! I had to make it a couple of hours early and serve at room temp, and it was still a winner. 20 minutes of prep time is accurate, if you read the recipe twice before you start. Easy and good wow-factor.

• Hi Lauren. I used Bonne Maman strawberry jam. To be on the safe side I added an extra teaspoon of cornstarch (so total of one tablespoon and one teaspoon). Was very good. I'm going to make this with Bonne Maman raspberry jam next time.

• @Amy - if you do a search for “brown sugar cinnamon pop tarts recipe” quite a few come up.

• A real crowd pleaser! I made a regular one and a gluten free one and both turned out well. Used fresh strawberries and Bonne Maman Four Fruit preserves, with an extra tsp of corn starch. Next time I'll add a little orange or lemon zest just to add some complexity to the flavor and cut the sweetness a bit.

• I just made these for a Thanksgiving brunch. Delicious and liked by all! I did not add the glaze and only sprinkled powdered sugar (as one of the reviewers suggested). It was just perfect and not too sweet. I did have a red colored sugar that I sprinkled on the top before baking. Make sure to really do a good job with the fork crimping. It really rises up in the oven and would split open if not done well.

• Made this with raspberries (strawberries are out of season) added the extra teaspoon of cornstarch and no filling ran out.