Strawberry Turnovers
Recipe from Better Homes and Gardens

Stuffed in these golden pastries is a simple filling of fresh strawberries mixed with strawberry preserves. Fork marks make the decorative trim on the edges.


Strawberry Turnovers

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Servings: 18 turnovers
Related Categories: Bread and Pastry, Pastries, Pastries and Tarts, Strawberries
 
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Ingredients
  • 1  recipe
    Quick-Method Croissant Dough (see Recipe Center)
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  • 1/2  cup
    strawberry preserves or peach preserves
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  • 1/2  cup
    chopped strawberries
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  • 1 
    egg
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  • 1  tablespoon
    water
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  •  
    Sifted powdered sugar (optional)
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Directions
1.
Prepare and chill Quick-Method Croissant Dough as directed.
2.
To shape turnovers, cut the chilled dough crosswise in half. On a lightly floured surface roll each half of dough into a 12-inch square. Cut each square into nine 4-inch squares (18 squares total). Spoon about 2 teaspoons of the preserves onto the center of each square. Top with several pieces of the chopped strawberries.
3.
In a small mixing bowl beat egg and water using a fork. Lightly brush edges of dough with some of the egg mixture. Fold squares in half to form triangles; seal edges with tines of a fork. Place the triangles 4 inches apart on ungreased baking sheets. Cover and let rise in a warm place until nearly double (45 to 60 minutes).
4.
Brush turnovers with additional egg mixture. Bake in a 375 degree F oven about 15 minutes or until golden. Remove turnovers from baking sheets. Cool slightly on wire racks. If desired, sprinkle powdered sugar over warm turnovers. Serve warm or cool. Makes 18 turnovers.
Nutrition information
Calories 298, Total Fat 16 g, Saturated Fat 10 g, Cholesterol 66 mg, Sodium 201 mg, Carbohydrate 33 g, Fiber 1 g, Protein 5 g. Daily Values: Vitamin C 4%, Calcium 2%, Iron 11%. Percent Daily Values are based on a 2,000 calorie diet
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Glazed Fruit Turnovers

A lightly sweet and spicy mix of apples, raisins, and cinnamon fills these low-fat turnovers made with phyllo dough. Serve them for dessert, breakfast, or brunch.

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