Strawberry Turnovers
Ingredients
The pie crust
-
2½
cups
all-purpose flour
-
½
teaspoon
salt
-
1
cup
butter, cold, cut into cubes
-
4–8
tablespoons
ice water
The strawberry filling
-
2
pints
fresh strawberries
-
2
tablespoons
maple syrup, honey or sugar
-
½
teaspoon
vanilla
-
2
teaspoons
arrowroot or corn starch
-
½
teaspoon
fresh lemon juice
-
a generous pinch
salt
The egg wash
-
1
egg
-
2
teaspoons
milk or cream
-
to taste
sugar
for dusting
Instructions
- Make the pie dough by pulsing flour and salt in a food processor, then adding cold butter until pea-sized pieces form. Gradually add ice water until the dough comes together. Refrigerate for 1 hour.
- Prepare the filling by washing and slicing strawberries, then cooking them in a saucepan with maple syrup, vanilla, arrowroot, salt, and lemon juice for about 10 minutes. Let cool.
- Preheat the oven to 400°F. Divide the dough into golf-ball-sized portions and roll each into a 6-inch circle.
- Place 3 tablespoons of filling in the center of each circle, fold the dough over, and seal by pinching the edges.
- Crimp the edges to ensure they are tightly closed, then transfer the turnovers to a parchment-lined baking sheet.
- Brush the tops with the egg wash and sprinkle with coarse sugar. Cut slits for venting.
- Bake for 20-25 minutes until golden brown and puffed.
Nutrition Facts (estimated)
Servings
10-12 turnovers
Calories
268
Total fat
16.2g
Total carbohydrates
27.5g
Total protein
3.8g
Sodium
155.4mg
Cholesterol
56.2mg
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