Strawberry Turnovers with Phyllo Dough
Quick and easy strawberry turnovers made with phyllo dough and topped with Rosè glaze for the ultimate new years treat!
Friends, this is the last recipe of 2020! And there’s no better way to end the year than with my friends at Athens Foods. We partnered to bring you these fabulous strawberry turnovers made with the best phyllo dough sheets. To make these a little more festive, I drizzled a vanilla rosè glaze on top!
Ingredients
- Phyllo Dough: I used Athens Phyllo Dough to make these turnovers and it’s they’re soo simple to use and so delicious.
- Butter: melted butter gets spread between all the layers of phyllo dough.
- Strawberries: I used fresh strawberries and haven’t tested it with frozen strawberries but I imagine it would work fine!
- Sugar: sugar is used to sweeten the filling a little and it helps with the texture.
- Cornstarch: used to thicken the filling
- Rosé: this is totally optional (use water or milk or strawberry juice instead) if you want to make these a little less traditional. it’s very subtle but if you want to make it stronger you could use some Rosé in the jam in place of the water.
- Powdered Sugar: thickens and sweetens the glaze to desired consistency.
How to make strawberry turnovers
I love working with Athens Foods phyllo dough sheets. It’s the most wonderful replacement for almost any type of crust. I’ve used it to replace pizza crusts, pie crusts and now a flaky puff pastry, for these turnovers.
These thin, buttery, flakey sheets get layered and sliced in half. Place a dollop of strawberry jam on one side and fold it into triangles. Brush the tops with butter and then bake until they’re a beautiful golden brown.
Homemade strawberry jam filling
This strawberry jam filling is so simple to make. The fresh strawberries, sugar, cornstarch and water simmer over low heat for about 35 minutes, until the strawberries are really soft and the sauce is thick enough to coat the back of a spoon.
You could leave the strawberry chunks as is or you can use an immersion blender to puree it a little, like I did. Make sure to let it cool completely before filling the phyllo dough sheets.
Vanilla rosè glaze
I kept thinking about how to make these different from a plain strawberry turnover and of course, rosè was the perfect answer! I am so excited about the drizzle on these turnovers and I really hope you guys enjoy them too.
It’s a basic glaze recipe, where the powdered sugar gets dissolved in a little bit of liquid. If you it’s too thin, add more sugar; if it’s too thick, add more liquid.
If you’re not into rosè, you can substitute it with lemon juice, water or milk.
How to serve and store strawberry turnovers
The strawberry turnovers are best served fresh. Allow them to cool slightly so they’re not burning hot when you drizzle the icing on top.
Store them in an airtight container at room temperature for 1-2 days or refrigerated for up to a week. Bring them back to room temperature before serving.
If you make these strawberry turnovers, I would love it if you left me a review or a star rating! 🙂
As always, have a blessed day and cheers to a truly Happy New Year!
Love, B
This post was sponsored by Athens Foods. All thoughts and opinions are 100% my own. Thank you for supporting the brands that make Baran Bakery possible!
Thank you for this recipe. I made 30+ of these today for a dinner party. My biggest issue was my watery strawberry mixture. I cooked longer than 45 minutes and things did not thicken. How could I have done better? They were delicious. We used my soupy strawberries as a sauce. It was great.
How do you get 10 turnovers out of 3 sheets of pastry? If you cut them in half, you have 6 individual sheets, no?
The ingredient list says 15 sheets. Three sheets get stacked at a time and then cut in half to make two turnovers. Repeat that with the rest of the sheets and you should have 10 turnovers.