Strawberry Lemon Turnovers
12-Jun-2008

Strawberry Lemon Turnovers


Ingredients

  • 1 cup sliced strawberry, divided
  • 7 tablespoons sugar, divided
  • 2 tablespoons water
  • 1 tablespoon cornstarch
  • 1 teaspoon freshly squeezed lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 thawed package frozen puff pastry
  • 1 egg, beaten with
  • 1 tablespoon water

Directions

  • 1
    Mix together 1/2 cup strawberries, 6 tablespoons sugar, water, cornstarch, and lemon juice in a small saucepan.
  • 2
    Cook over medium heat, stirring constantly for five minutes.
  • 3
    Remove from the heat and add the remaining berries and lemon zest.
  • 4
    Let cool to room temperature.
  • 5
    Preheat the oven to 400 degrees.
  • 6
    Roll out the puff pastry sheets until they are about 1/8 inch thick.
  • 7
    Cut out twelve 3-4 inch circles with a cookie cutter or glass from the two rectangles.
  • 8
    Take the twelve circles and place on ungreased cookie sheets 1 1/2 inches apart.
  • 9
    Distribute the strawberry filling between the circles.
  • 10
    Fold over the dough and press the edges tightly to seal.
  • 11
    Brush the turnovers with the egg wash and sprinkle with the remaining tablespoon sugar.
  • 12
    Bake in the preheated over for 14-18 minutes, or until golden brown.
  • 13
    Serve hot or at room temperature.


    • Content received from: Cook Globally, http://cookglobally.com