Strawberry-Cardamom Turnovers

Thanks to purchased puff pastry, these turnovers are easier than they look. Yossy's jam recipe makes a bit more than you'll need for the mini turnovers, but it's great on toast.

Strawberry-Cardamom Turnovers
Photo: Carson Downing
Hands On Time:
20 mins
Total Time:
2 hrs 50 mins
Servings:
32

Ingredients

  • 1 pound fresh strawberries or frozen strawberries, thawed

  • 1 cup granulated sugar

  • 1 lemon, juiced

  • 1 teaspoon ground cardamom

  • ½ teaspoon vanilla extract

  • 1 egg

  • 1 17.3 ounce package frozen puff pastry sheets (2 sheets), thawed

  • 1 cup confectioners sugar

  • 2 - 4 teaspoon fresh lemon juice

  • Pinch salt

Directions

  1. For jam: Combine berries, granulated sugar, lemon juice, and cardamom in a large saucepan. Bring to boiling over medium-high, using a fork to mash berries. Reduce heat to medium and cook 20 to 25 minutes or until very thick, stirring frequently. Transfer jam to a heat-safe container. Stir in vanilla. Let cool slightly. Chill until cooled.

  2. Preheat oven to 425ºF. Line two baking sheets with parchment paper. For egg wash: Whisk together egg and 1 teaspoon water.

  3. Dust a work surface with flour and roll one sheet of the puff pastry to a 12-inch square. Cut into sixteen 3-inch squares. Brush edges with egg wash and top with a teaspoon of jam. Fold a corner over to make triangle; press edges with a fork to seal. Transfer to baking sheet. Repeat with remaining puff pastry squares.

  4. Brush turnovers with remaining egg wash and prick a few times. Bake about 12 minutes or until deep golden brown and puffed. Transfer to a wire rack. Repeat with remaining pastry; you will have extra jam.

  5. Meanwhile for glaze: Combine confectioners sugar, 1 Tablespoon of the remaining jam, 2 teaspoons lemon juice, and a pinch of salt in a small bowl. Whisk until smooth, adding more lemon juice as necessary to make smooth. Drizzle over turnovers. Makes 32 turnovers.

Tips

To store: Chill turnovers in an airtight container up to 2 days or freeze up to 1 month; thaw before serving. Store extra jam in the refrigerator in an airtight container up to 1 week.

Nutrition Facts (per serving)

106 Calories
4g Fat
17g Carbs
1g Protein
Nutrition Facts
Servings Per Recipe 32
Calories 106
% Daily Value *
Total Fat 4g 5%
Saturated Fat 2g 10%
Cholesterol 6mg 2%
Sodium 59mg 3%
Total Carbohydrate 17g 6%
Total Sugars 11g
Protein 1g
Vitamin C 9mg 45%
Calcium 4mg 0%
Iron 0.5mg 3%
Potassium 27mg 1%
Folate, total 4.5mcg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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