Flaky Strawberry Turnovers

Whether you're serving them fresh out of the oven for a brunch, or packing them up for a portable afternoon snack, these turnovers always deliver layers of flaky goodness and delicious jammy filling.

Total time: 2 hours

Active prep time: 1 hour 35 minutes

Baking time: 18-22 minutes

Makes: 12 turnovers

Special Equipment

• Pastry cutter (optional)
• %-Inch (2cm) small circle or heart-shaped cookie cutter (optional)

Ingredients

Dough

• 250g all-purpose flour
• 25g granulated sugar
• 4g sea salt
• 250g cold, unsalted butter, cut into 1-inch (2.5cm) cubes
• 75g tap water
• 75g 100%-hydration sourdough starter (at peak or discard)
• 2g apple cider vinegar
• 1 medium egg, beaten (for egg wash)

Filling

• 450g fresh strawberries, stems removed and halved
• 70g granulated sugar
• Juice of half a lemon
• 15g cornstareh

Strawberry glaze

• 60g confectioners' sugar
• 30g any type of milk (I use 2%)
• 70g reserved filling juice
• Pinch of salt

Method

Make the dough (30 minutes active, 2 hours refrigerator)

1. In a medium bowl, whisk together the flour, sugar, and salt. Add the butter cubes and toss to coat. Use a pastry cutter or two butter knives to cut the butter into the flour until pea-size pieces remain. Use your fingers to flatten any large chunks of butter.
2. In a small bowl, stir together the water, starter, and apple cider vinegar. One spoonful at a time, add this liquid to the flour mixture, while mixing by hand just until a shaggy dough forms. (Avoid overmixing!)
3. On a floured surface, roll the dough out into a 10 x 20-inch (25 x 51cm) rectangle. Fold it into thirds, like a letter. Roll out again to the same size and then fold into thirds once more. Wrap the dough in plastic wrap and refrigerate it for 30 minutes.
4. Repeat the folding process two more times, with a 30-minute rest in the refrigerator after each fold.
5. Wrap the dough in plastic wrap and place it in the refrigerator while making the filling.

Make the filling (15 minutes active, 40 minutes refrigerator)

1. In a medium saucepan, combine the strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring often, until bubbly and thickened, about 4 to 5 minutes.
2. Scoop out 70 grams of the filling juice and set it aside for the glaze.
3. Place the remaining filling in the refrigerator to cool.

Assemble and bake the turnovers (30 minutes)

1. Preheat the oven to 400°F (205C). Prepare a baking sheet by lining it with parchment paper.
2. Use a rolling pin to roll the chilled dough out into a 14 x 18-inch (36 x 46cm) rectangle and then use a sharp knife to trim the edges for uniformity. Cut the rectangle into 12 smaller, equal-size rectangles that are each about 3 x 7 inches (8 × 18cm).
3. Using a circle cookie cutter or heart cookie cutter, cut out the dough in the middle of the upper half of each rectangle. (Alternatively, you can use a knife to cut slits on the upper half of each rectangle, leaving a 1/2-inch [1.25cm] border of uncut dough.) Place two tablespoons of the strawberry filling on the lower half, then fold the top half over to cover the filling. Brush the edges with the egg wash, press them together with your fingers, then crimp them with a fork.
4. Place the turnovers on the baking sheet. Brush them with the remaining egg wash.
5. Bake in the preheated oven for 18 to 22 minutes or until golden brown. Let them cool slightly before glazing.

Make the glaze and store the turnovers (5 minutes)

1. In a small bowl, mix the confectioners' sugar and milk until smooth. Add the reserved filling juice and salt and stir until fully combined.
2. Drizzle or spread the glaze over the warm turnovers. Serve warm and enjoy!
3. Store any unglazed turnovers in an airtight container in the fridge for up to 2 days or freeze in an airtight container for up to 2 months. Reheat in an oven preheated to 335°F (170C) for 10 minutes.