Pastries can sometimes feel a little daunting, but these Strawberry Turnovers couldn’t be easier to rustle up. With a flaky, golden outer layer and a sweet, fruit filling, the combination of indulgent pastry and fresh strawberries is truly a match made in heaven.
This recipe makes for a perfect weekend breakfast and, as the filling is contained inside a pastry parcel, these Strawberry Turnovers are also great for taking on picnics, adding to lunch boxes or eating on the go.
The natural flavor of fresh strawberries is the perfect addition to this recipe, cooked down with sugar and water until they reach a thick, jam-like consistency.
If at this stage you find the mixture is looking too dry, you might like to add some extra water a little at a time.
Similarly, if you have particularly tart strawberries you may want to add some more sugar.
Have a taste before adding your filling to the pastry and adjust accordingly, though the general rule of thumb is that the riper the fruit is the more intense the flavor will be.
The gorgeous, flaky layers of puff pastry are created by lamination. This is where the pastry is repeatedly folded and rolled over butter, making lots of thin layers of dough and fat. This process is key to achieving puff pastry’s signature texture.
To keep things simple, this Strawberry Turnover recipe uses store-bought frozen puff pastry which you will need to thaw before using.
If you want to make your own puff pastry, by all means go ahead! However, store-bought pastry is usually of an excellent quality and will produce a delicious end result.
Don’t skip the step of brushing the egg wash over the turnover before you put it in the oven or air fryer. This is what makes the pastry that irresistible golden brown colour as it bakes in the oven or air fryer. But, it is also completely optional.
Why Didn’t My Puff Pastry Rise?
One of the few things that can go wrong with shop-bought pastry is not cooking it at a high enough temperature (or in an oven that hasn’t been properly preheated).
The heat is essential for creating the steam that makes the dough rise, otherwise it will just fall in on itself. Once the pastry is in the air fryer or oven you should avoid opening the door, as this will cause it to lose heat and may make your pastries flatten.
Another reason for puff pastry not rising is that it was not fully thawed before cooking. To make sure this doesn’t happen, you can transfer your pastry from the freezer to the refrigerator the night before you plan to bake.
How To Store Strawberry Turnovers
Once your pastries have cooled, you can store them in an airtight container at room temperature.
Puff pastry does not refrigerate well, and these Strawberry Turnovers are best eaten the day they are made. But trust me, that won’t be a problem as these sweet, flaky pastries won’t be around for long!
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Air Fryer Strawberry Turnover
- 1 Tbsp. Cornstarch
- 2 Tbsp. Water
- 2 Cups Strawberries cut in halves
- ½ Cup Sugar
- 1 Tsp. Vanilla Extract
- 2 Pastry Sheets
- Confectioner's Sugar Optional
- In a small bowl, dissolve the cornstarch and water. Set aside. In a medium saucepan, add the strawberries, sugar, and vanilla extract. Stir, and bring to simmer for 12-15 minutes. Remove the strawberry mixture from the heat and sat aside to cool completely.
- On a flour surface, roll out the puff pastry into a a square. Cut in 4 even size. Add about 1 tsp. of the strawberry mixture to the center of the dough. To avoid the filling running out, add more strawberries than the syrup. Roll over diagonally, press down with your thumb, and press down again with a fork to seal completely. Sealing the edges will prevent the liquid from dripping out.
- Repeat the steps with the remaining dough. Air Fry for 18 minutes on 400°.