Finally got around to tackling puff pastries. I did "cheat" a little by using a few shortcuts. I advise to really make sure the edges are sealed as quite a few of mine bursted open. They were delicious nonetheless.
adapted from Food Network (The Neelys)
Makes 10 turnovers
- 4 1/2 cups (about 1 1/2 pounds) fresh strawberries, quartered and destemmed
- 2 tablespoons cornstarch
- 1/4 cup + 2 tablespoons sugar
- 1/8 teaspoon salt
- 2 tablespoons of orange juice
- 1 package of 10 puff pastry dough squares
- 1 egg, beaten
- Clear sanding sugar for sprinkling
Preheat oven to 400 degrees F.
In a medium pot, combine the first 6 ingredients and mix well. Cook on medium heat until tender and syrupy; about 10 minutes. Allow to cool in refrigerator for 1 hour.
Place squares onto a sheet tray lined with parchment paper or a silpat mat. Brush the edges of the square with the beaten egg. Place about 2 tablespoons of filling in the center of the square, leaving 1-inch on all sides clear. Repeat until all the puff pastry is used. Fold the turnover into a triangle and using a fork, crimp along the edges making sure to enclose all the filling in the pastry. Brush egg wash on top of each triangle. Sprinkle turnovers with clear sanding sugar.
Bake the turnovers until puffy and golden brown, about 8 to 10 minutes. Let cool on a wire rack.