I had wanted to try making these strawberry turnovers for a long time and as soon as strawberries appeared I immediately tested them. Are they good? Let’s just say that in two weeks I already had to make them 3 times to satisfy my son: is that proof enough that they are really delicious?
It was a bit difficult to choose the Italian name: here in the Netherlands these little pieces of crispy puff pastry are made with apples and cinnamon, the same filling as my Mini sweet strudels — with strawberries they are called aardbeienflappen. Hard to remember, right? The English name is easier: strawberry turnovers. OK, end of the foreign language lesson!
In any case these strawberry turnovers are extremely simple to prepare, vegan and super quick: one sheet of puff pastry, some strawberries, a little sugar and into the oven. This will be my favorite treat all through spring!
Other crunchy sweet recipes here:
- Preparation time: 10 Minutes
- Cooking time: 25 Minutes
- Portions: 6 turnovers
- Cooking methods: Oven
- Cuisine: Healthy
- Seasonality: Spring, Easter
Ingredients
- 1 1/4 cups strawberries
- 1 package puff pastry (check that it's vegan. Buy rectangular — usually about 8 oz (approx. 230 g))
- 2 tsp unrefined cane sugar (about 2 teaspoons)
- 1 tsp powdered sugar (for decorating)
- to taste lemon juice (optional)
- Total points = 26.5 WW points
- Points per 1 turnover = 4.5 WW points
Steps
Clean the strawberries and slice them. You can let them macerate with a little lemon juice but this step is not necessary.
Roll out the puff pastry and divide it into 6 equal pieces. Here in the Netherlands I find it already cut into squares. With a whole rectangular sheet you’ll get rectangles that you should gently stretch with the tips of your fingers to obtain squares: easier to do than to explain!
Place some strawberries on each puff pastry square and fold them into a triangle, using a fork to seal the edges very well. Make two slits on top, brush with a little water and sprinkle the cane sugar over the surface.
As an alternative to water, if you macerated the strawberries with lemon you can use the remaining syrup, or even a little orange juice. I have tried all these options and they are always delicious!
Preheat the oven to 356°F/392°F (a little lower if the oven is fan/convection). Place the strawberry turnovers on a baking sheet lined with parchment paper and bake for about 25–30 minutes.
There is no need to turn the triangles during baking. When they are nicely golden on top and cooked underneath, remove the tray from the oven and let the turnovers cool on a rack.
Here are our ready-made strawberry turnovers vegan style. If you like, dust them with powdered sugar before biting in!
Here is one close-up…
They’re too good! Inside the soft, sweet strawberry filling, outside the crunchy crust… they were devoured and didn’t I make only 6? I made 10 at a time. As long as strawberries are available I’ll keep baking them!
What are you waiting for? Try them and tell me how you liked them!
Enjoy!
by Giovanna Buono
She makes me smile: here is our little cat Tarantella — she kept me company while I took all the photos! She was very interested…
Storage and tips
If I prepare the turnovers to offer to guests I bake them 2 or 3 hours in advance because puff pastry then tends to soften and lose its crispness.
For us, however, I sometimes make them the day before and then reheat them for a few minutes at high temperature in the air fryer.
A tip: if you macerate the strawberries as in this recipe: Strawberries and lemon, drain them well before putting them on the puff pastry. If they are too wet they tend to open during baking. And with the remaining juice you can flavor yogurt: delicious!
