Strawberry Turnovers

Ingredients

• 125 g all-purpose flour
• 113 g unsalted butter (cold, and cubed)
• 1/4 teaspoon salt
• 1/4 teaspoon granulated sugar
• 1/4 teaspoon lemon juice (or white vinegar)
• 50 g cold water
• 2 tablespoon cold water
• 1/2 tablespoon cornstarch
• 180 g strawberries (fresh or frozen)
• 2 1/2 Tablespoons granulated sugar
• 1 teaspoon lemon juice
• 1/2 teaspoon vanilla paste
• 1 large egg
• 1 tablespoon water
• 2 Tablespoons strawberry filling
• 120 g powdered sugar
• 1 Tablespoon milk

Instructions

1. 1

   --- Pastry ---

2. 2

   To a large bowl add the flour, sugar, and salt and mix them together. Add the cold cubes of butter to the flour.

3. 3

   Use a pastry cutter to cut the butter Into the flour roughly, but not too small. A few small pieces are fine but the rest can be left in fairly large chunks. If the butter is melting at any point, place the bowl in the refrigerator.

4. 4

   Pour the lemon juice into the ice-cold water. Drizzle it in slowly, a tablespoon at a time, into the dough. Use a spatula or your hands to combine it into a shaggy dough. Add enough water as needed but not too much. Add any extra water slowly, a tablespoon at a time.

5. 5

   It should hold together easily when pressed but not be sticky. If the dough is super crumbly, add a bit more water. You don't want it sticky, though.

6. 6

   Form the dough into a mound and let it chill in the fridge for 10 minutes. If your room temperature is very cold, you can begin rolling right away.

7. 7

   On a floured work surface, roll the dough with a rolling pin into roughly a 5x10inch rectangle. You will see large chunks of butter in the dough. Dust off any excess flour from the top of the dough.

8. 8

   Fold the bottom third of the dough up to the middle, then fold the top third of the dough over top to make a pamphlet shape. That was Fold 1. Turn the dough a quarter turn and roll it back out into a rectangle and repeat the folding. That was fold 2.

9. 9

   Repeat this process 4 more times so you do 6 folds in total. If you are making this on a cold day then there is no need for any fridge rest in between the rolling of the layers unless the butter is melting. In the summertime, the rough puff pastry will likely need a fridge rest in between every second fold to ensure the butter stays chilled.

10. 10

    After the last fold, wrap the dough up tightly in plastic wrap and place it in the fridge for a minimum of 2 hours or up to 24.

11. 11

    --- Strawberry filling ---

12. 12

    Make this right after the pastry so it has time to chill and thicken in the fridge before using.

13. 13

    In a small bowl combine water and cornstarch and mix it into a slurry. Add it to a small saucepan along with chopped strawberries, sugar, lemon juice, and salt. Place the saucepan over medium-low heat and stir regularly as the mixture begins to warm up.

14. 14

    You can use a wooden spoon to mash the strawberries up a bit as they heat but not too much. You want a few chunks of strawberries in the sauce. As it gets hotter, start stirring continually to stop the cornstarch from prematurely cooking at the bottom of the saucepan.

15. 15

    As the whole mixture comes to a boil it will thicken quickly and become jelly-like and lose its cloudy appearance. Let it boil, while stirring, for a full minute before taking it off the heat.

16. 16

    Once cooked, take 2 tablespoons of the mixture and push this through a sieve to collect all the strawberry syrup. This syrup is what you'll use for the glaze. The strawberry pulp left in the sieve can be added back to the remaining filling or discarded.

17. 17

    Let the remaining filling cool down to room temperature, then cover it and store it in the fridge until needed.

18. 18

    --- Assembling ---

19. 19

    Remove the dough from the fridge and place it on a lightly floured work surface. Roll it into a 10x12-inch rectangle. Cut the dough vertically down the middle, then twice horizontally to make six 4x5 inch rectangles. A pizza cutter is very helpful for this.

20. 20

    Add a heaped tablespoon of filling on one half of each rectangle leaving a ½ inch border on the side where you've placed the filling. Brush a little border of water along the ½ inch edge of the pastry, then fold over the other half.

21. 21

    Use a fork to crimp down the edges to seal them. They need to be well sealed or they will burst open in the oven.

22. 22

    Once all the turnovers have been assembled, place them in the fridge to chill while the oven is heated.

23. 23

    --- Baking ---

24. 24

    Heat the oven to 400°F/200°C and line a large baking sheet with a piece of parchment paper.

25. 25

    Place the turnovers on the sheet. Whisk together the egg and water for the egg wash and use a pastry brush to brush it evenly over each turnover.

26. 26

    Use a sharp knife to create two slits on the tops of the turnovers to allow the steam from the filling to escape.

27. 27

    Bake the turnovers for around 20-23 minutes until deep golden brown. Let them cool on a wire rack for 10 minutes before glazing.

28. 28

    --- Glaze ---

29. 29

    To make the glaze, in a medium bowl combine the powdered sugar, reserved strawberry sauce, and enough milk to make a thick but pourable glaze.

30. 30

    Drizzle it over the top of the turnovers