Giant Strawberry Turnover

Giant Strawberry Turnover

Published Date: May 2, 2025

Total Time: 1¼ hours | Prep Time: 15 minutes | Cook Time: 1 hour

Ingredients

For the Filling

• 1 pound (454 grams) strawberries, hulled and thinly sliced (about 4 cups)

• ½ cup (150 grams) strawberry jam (e.g., Bonne Maman for rich flavor)

• 1 tablespoon (15 grams) cornstarch

• 1 teaspoon vanilla extract

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

• Optional: 1 additional teaspoon cornstarch (to prevent leakage; adjust if desired)

For the Pastry

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

• 1 large egg

• 1 tablespoon water (for egg wash)

• All-purpose flour, for dusting work surface and parchment paper

• 1 tablespoon turbinado or granulated sugar

For the Glaze

• 1 cup (120 grams) powdered sugar

• 2 tablespoons unsalted butter, melted and cooled slightly

• 1–2 tablespoons warm milk (25–30°C/77–86°F)

• 1 teaspoon vanilla extract

• Pinch of kosher salt

Preparation

Step 1: Preheat Oven

Heat oven to 425°F (218°C). Line a large baking sheet with parchment paper.

Step 2: Prepare the Filling

In a large bowl, combine the thinly sliced strawberries, strawberry jam, cornstarch (and optional extra cornstarch, if using), vanilla extract, and kosher salt. Gently toss to ensure even coating of the strawberries with the jam mixture. The cornstarch will thicken the filling during baking, preventing excess moisture. Set aside.

Step 3: Prepare Egg Wash

In a small bowl, beat the egg with 1 tablespoon water until smooth. This will serve as the adhesive for sealing the pastry layers.

Step 4: Roll Out First Pastry Sheet

On a lightly floured piece of parchment paper, roll one puff pastry sheet into a 10×14-inch rectangle (or 9×13-inch if using a single sheet; cut crosswise first). Transfer the rolled pastry (still on parchment) to the prepared baking sheet. Use a pastry brush to apply a 1-inch border of egg wash around the perimeter, leaving the center clear for the filling. Keep the second pastry sheet refrigerated until needed.

Step 5: Add Filling

Evenly distribute the strawberry mixture over the center of the pastry, stopping 1 inch before the egg-washed border. This prevents leakage during baking.

Step 6: Roll Out Second Pastry Sheet

On a lightly floured surface, roll out the remaining pastry sheet into a matching 10×14-inch rectangle (or 9×13-inch). Gently lift the pastry with a spatula and drape it over the filling and first sheet. Press the edges firmly together with a fork to seal completely, using a zigzag pattern for a secure, decorative finish.

Step 7: Egg Wash and Sugar

Brush the top of the second pastry sheet with any remaining egg wash. Sprinkle with turbinado sugar for a golden, crisp crust.

Step 8: Bake

Place the baking sheet on the middle oven rack and bake for 20–25 minutes, until deep golden brown and puffed dramatically. The turnover will expand significantly during baking and deflate slightly as it cools.

Step 9: Cool and Rest

Transfer the baking sheet to a wire rack and cool the turnover for 10 minutes. This allows the pastry to set before glazing.

Step 10: Prepare 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 teaspoon at a time) until the glaze reaches a smooth, drizzling consistency (not too thin or thick).

Step 11: Glaze and Serve

When the turnover is warm (but not hot), drizzle the glaze over the top. Use a long, sharp knife to cut into 8 even pieces. Serve immediately for optimal flakiness.

Pro Tips (from User Reviews)

• Filling Stability: Add 1 extra teaspoon of cornstarch to the filling if using very juicy strawberries (prevents leakage).

• Flavor Variations: Swap strawberry jam for raspberry, apricot, or four-fruit preserves. Add 1 teaspoon orange or lemon zest to the filling for brightness.

• Glaze Alternative: For less sweetness, dust with powdered sugar instead of the glaze.

• Crimping Technique: Ensure thorough crimping with a fork to avoid splitting during baking; a tight seal is critical for structural integrity.

• Seasonal Swap: Use raspberries or blackberries when strawberries are out of season (adjust filling to prevent leakage).

User Reviews

• “A book group hit! Made ahead and served at room temp—still delicious. 20-minute prep is accurate if you read the recipe twice first.”

• “Bonne Maman jam + extra cornstarch = no leakage. Next time, raspberry preserves!”

• “Thanksgiving brunch winner! Skipped glaze, used powdered sugar, and red turbinado sugar on top—perfectly balanced.”

• “Gluten-free puff pastry works! Extra cornstarch + fresh berries = foolproof.”

Yield: 8 servings | Difficulty: Moderate | Best Served: Warm, fresh from the oven or room temperature

Note: Adjust baking time slightly if using a convection oven (reduce by 5–10 minutes).