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!
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.
- 2 cups (315g) chopped strawberries
- 1/2 cup (100g) granulated sugar
- 1/4 cup water
- 1 Tbsp cornstarch
- 1/4 of salt
- 1/2 tsp of vanilla extract
- 15 Athens Foods Phyllo Dough Sheets
- Melted butter, for glazing
- 1/2 cup (60g) powdered sugar
- 2-3 Tbsp rosè
- To make the jam, chop the strawberries into small cubes.
- Cook the strawberries, sugar, water, cornstarch, salt, and vanilla extract on the stove over low heat for 30-45 minutes, stirring intermittently until mixture is thick enough to coat the back of a spoon.
- After the strawberries are thick enough, use an immersion blender to blend the strawberry chunks into a jam.
- Remove the strawberry jam from the heat and let it cool at room temperature for 1-2 hours, then refrigerate it until it's ready to use.
- Preheat the oven to 350F (177C) and line a large baking sheet sheet with parchment paper.
- To make the turnovers, take 3 Athens Phyllo Dough Sheets and cut them in half longwise. Brush the top sheet with melted butter, add 1 tablespoon of strawberry jam on one side, and fold them into triangles, brushing each side with butter as you fold it. Repeat this process until there are no more sheets, which will yield 10 turnovers.
- Transfer the turnovers to the prepared pan and bake for about 15 minutes, until they're golden brown. Let them cool at room temperature for at least 5 minutes.
- While the turnovers are baking, make the icing by mixing the powdered sugar with the rosè until it's smooth. After the turnovers have cooled, drizzle the icing on top.
Serve fresh or store in an airtight container in the refrigerator for up to a week.
Amount Per Serving: Calories: 150Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 221mgCarbohydrates: 27gFiber: 2gSugar: 3gProtein: 3g
Nutrition information may not be fully accurate.
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!