Recipes and Cooking 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. By Yossy Arefi Yossy Arefi Website Yossy Arefi is a cookbook author, photographer, and food stylist based in Brooklyn, New York. She's a frequent contributor to Better Homes & Gardens, Food52, The New York Times, among other national publications. Learn about BHG's Editorial Process Published on January 9, 2021 Print Rate It Share Share Tweet Pin Email Photo: Carson Downing Hands On Time: 20 mins Total Time: 2 hrs 50 mins Servings: 32 Jump to Nutrition Facts 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 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. Preheat oven to 425ºF. Line two baking sheets with parchment paper. For egg wash: Whisk together egg and 1 teaspoon water. 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. 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. 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. Rate it Print Nutrition Facts (per serving) 106 Calories 4g Fat 17g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.