Indulge without remorse in the strawberry turnover. Use fresh or frozen strawberries. These home-made strawberry turnovers are flaky and delicious.
Strawberry turnover Filling (make about 3 cups)
1/2 cup cornstarch
2 cups strawberry juice
1/2 cup white sugar
1 tsp. vanilla extract
1 tsp. cinnamon
1 egg, beaten
1 cup fresh or frozen strawberries, cut into chunks
Strawberry turnover dough recipe (flaky pastry) (2 lbs. flaky pastry, make 12 turnovers)
1/2 cup butter
2 1/2 cups all-purpose flour
1 tsp. salt
1 cup ice-cold water
In a bowl, dilute cornstarch in 1/2 cup fruit juice. Set aside.
In a saucepan, heat remaining fruit juice, sugar, vanilla and cinnamon. Add strawberries. Bring to a boil. Let mixture boil for 1 minute.
Add fruit juice and cornstarch mixture, stirring vigorously, boil until mixture bubbles. Turn off heat, continue stirring for 2 minutes. Set aside to cool.
Flaky Pasty Method
In a bowl, cream butter. Fold in flour and salt, mixing until granular. Make a well in the centre. Pour in water, with a spatula, gently glide flour into water.
Wit hands, knead 4-5 times until dough is smooth and no longer sticks to hands. Shape into a ball.
Transfer dough to a floured cookie sheet. Cover with plastic wrap and refrigerate at least 20 minutes.
Preheat oven to 350 F OR 175 C.
- Roll out flaky pastry to 1/4-inch thickness. Cut into 4 x 6-inch ovals. With a pastry brush, moisten oval edges with water. Spoon 1/4 cup strawberry filling into the centre of each. Fold turnovers, pinching edges to seal. With a knife, cut small holes to vent.
- Transfer turnovers to a buttered dampened cookie sheet, with a brush, glaze turnovers with beaten egg. Let stand for 15 minutes before baking. Bake in oven for 20 minutes. Cool turnovers before serving.
- With a pastry bag, stuff baked cooled, turnovers with Chantilly cream.