Weekend at the Cottage Recipes: STRAWBERRY TURNOVERS WITH PUFF PASTRY

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Flaky, fruity and fabulous, these STRAWBERRY TURNOVERS are sensational!

www.weekendatthecottage.com/strawberry-turnovers-with-puff-pastry

Ingredients

For the filling:

•2 cups fresh strawberries, diced

•1 tablespoon butter

•2 tablespoons cornstarch

•1 tablespoon cold water

•2 tablespoons granulated sugar

•1 tablespoon lemon juice

•½ teaspoon kosher salt

•½ teaspoon pure vanilla extract

For the egg wash:

•1 egg, room temperature

•1 tablespoon water

•sanding sugar, to sprinkle

For the glaze:

•1 cup icing (powdered) sugar

•1 tablespoon strained filling

•1 tablespoon whole milk

DIRECTIONS

1. Prepare the filling: Melt butter, add strawberries, sugar, lemon juice, salt and vanilla. Stir to combine and cook until bubbling. Pass about two tablespoons of the strawberry mixture through a fine sieve to yield 1 tablespoon of the strawberry mix. Set aside for the glaze. Mix water and cornstarch and stir into the strawberry mixture. Continuously stir while the mixture cooks and thickens, about 1 minute. Remove from heat, transfer to a small bowl and refrigerate until cool.

2. Prepare the egg wash: Whisk egg and water together in a small bowl. Reserve.

3. Preheat the oven to 400°F.

4. Assemble turnovers: Roll 1 portion of pastry out into a 12-inch square and cut into 4 smaller squares. Add a spoonful of the cooled strawberry mixture to the
left side of each square of dough, leaving ¼-inch of edge untouched. Brush egg wash along the edge of the pastry and fold the square over to create a
rectangle, covering the filling within. Press the edge of the dough together using a fork.

5. Transfer to a parchment paper-lined baking sheet. Cut three small slits onto the top of each turnover. Brush with egg wash and sprinkle with sanding sugar.

6. Bake for 20 – 30 minutes or until top is a light golden brown colour. Remove from oven and cool for 30 minutes.

7. Glaze: Stir icing sugar together with the reserved strawberry mixture. Add enough milk to create a smooth glaze. Transfer glaze to a piping bag.

8. When turnovers are cooled, drizzle the glaze in a zig-zag pattern over the turnovers.

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