Giant Strawberry Turnover

By Yossy Arefi

Published May 1, 2025

  • Linda Xiao for The New York Times. Food Stylist: Yossy Arefi.
Media 1 of 1
Total Time
1¼ hours
Prep Time
15 minutes
Cook Time
1 hour
Rating
5(167)
Comments
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This showstopping strawberry turnover is like your favorite toaster pastry, writ large and ready to share. It’s also easy to achieve with flaky layers of store-bought puff pastry, and a jam-enhanced strawberry filling means that it will be delicious even if your berries aren’t top notch. The final flourish is a buttery vanilla glaze, which is just sweet and rich enough to make this giant turnover look beautiful and feel extra special. It’s the perfect centerpiece for a festive brunch and is sure to wow any guests.

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Ingredients

Yield:8 servings

FOR THE TURNOVER

  • 1 pound/454 grams strawberries, hulled and thinly sliced

  • ½ cup/150 grams strawberry jam

  • 1 tablespoon cornstarch

  • 1 teaspoon vanilla extract

  • Pinch kosher salt (such as Diamond Crystal)

  • 1 large egg

  • All-purpose flour, for work surface

  • 1 (14- to 18-ounce) package frozen puff pastry, thawed overnight in the refrigerator

  • 1 tablespoon turbinado or granulated sugar

FOR THE GLAZE

  • 1 cup/120 grams powdered sugar

  • 2 tablespoons unsalted butter, melted

  • 1 to 2 tablespoons warm milk

  • 1 teaspoon vanilla extract

  • Kosher salt (such as Diamond Crystal)

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

62 grams carbs; 31 milligrams cholesterol; 495 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 8 grams saturated fat; 25 grams fat; 2 grams fiber; 383 milligrams sodium; 6 grams protein; 29 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 425 degrees.

  2. Step 2

    In a large bowl, combine the sliced strawberries, strawberry jam, cornstarch, vanilla and salt. Stir gently to evenly distribute the cornstarch. Beat the egg in a small bowl with a splash of water.

  3. Step 3

    On a lightly floured piece of parchment paper, roll one of the puff pastry sheets into a roughly 10-by-14-inch rectangle (if using puff pastry that came as a single sheet, cut the sheet in half crosswise and roll one half into a 9-by-13-inch rectangle). Transfer the rolled-out pastry, still on the parchment, to a large baking sheet. Use a pastry brush to brush a 1-inch border of egg wash around the pastry. (Keep the second pastry sheet in the refrigerator until ready to use.)

  4. Step 4

    Gently and evenly distribute the strawberry mixture over the pastry, keeping the egg-washed border clear of fruit and juices.

  5. Step 5

    On a lightly floured surface, roll out the remaining sheet of puff pastry into another 10-by-14-inch rectangle (if using puff pastry that came as a single sheet, roll out the second half of the pastry into another 9-by-13-inch rectangle). Gently but confidently pick up the sheet and place it on top of the pastry and filling on the baking sheet. Use a fork to firmly crimp the edges together. Brush the top with the remaining egg wash and sprinkle with sugar.

  6. Step 6

    Bake the turnover for 20 to 25 minutes, until deep golden brown. It will puff up dramatically in the oven and will deflate slightly as it cools (and even more when you eventually cut into it). Cool the turnover on the baking sheet set on a wire rack.

  7. Step 7

    After about 10 minutes, when the turnover is just a bit warm, make the glaze: In a medium bowl, whisk together the powdered sugar, melted butter, 1 tablespoon milk, vanilla and a pinch of salt. Add more milk as needed to make an opaque but runny glaze.

  8. Step 8

    Drizzle the glaze over the warm turnover, then use a long, sharp knife to cut the pastry into 8 pieces. Serve immediately.

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Ratings

5 out of 5
167 user ratings
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Comments

Carie M

I just made this for my book group last night and it was a hit! I had to make it a couple of hours early and serve at room temp, and it was still a winner. 20 minutes of prep time is accurate, if you read the recipe twice before you start. Easy and good wow-factor.

Mary S

“Gently but confidently” - what a wonderful combination of words!

David in Las Vegas, N.M.

Hi Lauren. I used Bonne Maman strawberry jam. To be on the safe side I added an extra teaspoon of cornstarch (so total of one tablespoon and one teaspoon). Was very good. I'm going to make this with Bonne Maman rasperberry jam next time.

Kat

Too wet for us but I failed with the crimp and it leaked. It was underdone on the bottom when still brown on top. I ended up popping it back in the oven but my kids all vetoed it. Followed the portions to the letter. Used Trader Joe’s jam.

Richard -

Made this a couple times and it’s good. I warmed through the jam, strawberry’s and corn starch in a sauce pan to let it set up. I also skipped the glaze.

Candace

Easy, fast, simply delish as is.

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