Last month, my fiance took me to Florida’s Strawberry Festival! It was such a sweet treat to visit the vendors, enjoy arts and crafts and eat delicious food! I didn’t come home to my humble ablog empty handed either. Several hundred strawberries came with us!
Ever since then, the strawberries I froze have been staring at me every time I open the freezer. After one failed attempt at a strawberry cake, I decided to make strawberry turnovers. These came out adorably. I have some in the kitchen, feel free to try a couple with a cup of tea.
What you will need
Preheat Oven to 375 Degrees
2 Pie Doughs
1/2 Cup Mashed Fresh Strawberries
2 Tablespoons Strawberry Jam or Jelly
The first thing I did was roll out my dough and cut out the shape. I found this cookie cutter, which is really made for cutting shapes out of sandwich bread. But I liked how efficient it is to use for these mini turnovers or possible sugar cookies later on! Remember to cut a top and a bottom for each turnover. To add detail to the top, I used a fork and pressed down the center of each heart to make a button-like impression. It also helps for extra air to escape.
Next, I ran a thin line of honey around the perimeter of each bottom heart. This helps the two pieces stick together and adds just a tough of sweetness!
After that, you’ll want to create your inner mixture. In a bowl I mashed a handful of strawberries and the jelly for extra sweetness. Then I placed a quarter size amount in the middle of each heart.
Then I placed the front heart with the detailed impressions on top. To press them together, I used a fork and gently pressed the prongs into the dough. Some of the juices will squeeze out, but don’t worry about that. It will cook off.
The last quick step is to brush a little egg onto each heart which allows them to brown beautifully in the oven. Just mix your egg in a bowl and lightly brush it on the tops. I added powdered sugar after that, which absorbs better than granulated sugar and has a nicer sweetness.
Place your masterpieces into the oven for about 10-15 minutes. When they’re lightly golden and puffed up, they’re finished.
Place them on a plate and let them cool. They will have a nice balance of tart and sweetness. Perfect for a picnic dessert!