Strawberry Turnovers

Normally, I prefer a savory breakfast, but sometimes you just need a little sweet!

I had tossed some strawberries in the freezer this summer when I knew we wouldn’t be able to eat them all before they started to go bad.  I came across them this week and took them out to go ahead and use.  These little turnovers would be great to make guests for breakfasts or to serve as dessert for upcoming Friendsgivings, Thanksgivings and Holiday gatherings.

You can use really any type of berry, fresh or frozen, to make these turn overs.

Ingredients n’ thangs:

  • 1 Sheet of Frozen Puff Pastry
  • 1 1/2 Cups Berries
  • 1 1/2 Tablespoon Corn Starch
  • 1 Tablespoon Water
  • Squeeze of a Lemon
  • 1/3 Cup Sugar

Take your puff pastry out of the freezer so that it can soften.  Preheat oven to 400 degrees and line your baking sheet with parchment paper.

Measure out your fruit and place into pan on stove with sugar and a squeeze of lemon.  If your using strawberries, you’ll want to cut them up a bit.  Combine the water with the cornstarch and stir well before pouring over the fruit.  Mix well and heat to a low boil until fruit softens and the juices thicken – about 3-5 minutes.  Once this happens remove from heat and allow to cool.

Take your puff pastry and cut it into four squares.  Add 2 or so tablespoons of the fruit mixture and then fold the pastry into a triangle pinching the edges with your fingers or a fork.

Bake for 20 minutes until golden brown.  Allow turnovers to cool before eating.  Top with a drizzle of honey and powdered sugar.  I prefer to eat these while they are warm, so the puff pastry is nice and crispy, but my hubs ate his at room temperate and still thought it was really good.

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Catch more treats on Instagram @mymorningbite !

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