Just a Little Story Before We Start
Alright, so last summer, I had a wild surplus of strawberries thanks to my overzealous picking habit (they smelled so good at the market, I couldn’t help myself!). I ended up making a hundred versions of jam—okay, slight exaggeration—and still had a pile left staring me down from the fridge every time I opened it. That’s when these mini strawberry pistachio turnovers became my go-to. They’re small enough that you don’t need to feel bossy about eating two at once (hey, sometimes that’s just necessary). And let me tell you, the aroma when they’re baking? It’s enough to make the neighbors wander over “just to say hello.”
Why I Actually Make These (A Lot)
I make these little guys when I want to impress people without actually working that hard (don’t we all?). My family, completely bonkers for anything crispy and fruity, basically inhale these. Sometimes the pistachios spill out the sides and make a sticky mess on the tray, but eh—life’s too short to fuss about a sticky tray. Occasionally, strawberries are all I’ve got, though I did try tossing in a handful of blueberries once; minor disaster, but we survived. Oh, and on rushed mornings, I’ve even prepped them the night before, just so I can stumble from bed and toss them in the oven, which is a dream unless you forget they’re in there… I’ve done that twice now.
What You’ll Need (But You Can Get Creative)
- 1 sheet of puff pastry, thawed but still cold (sometimes, I use the all-butter kind—my gran would insist on it; honestly, the regular stuff works too)
- 3/4 cup chopped fresh strawberries (if they’re super juicy, pat them a bit dry—don’t ask how I know)
- 1/4 cup shelled, unsalted pistachios, roughly chopped (one time, I swapped for roasted almonds… not bad, but pistachios win for me)
- 3 tablespoons granulated sugar (brown sugar in a pinch—it gives a bit more caramel taste, but it’s your call)
- 1 tablespoon cornstarch (I’ve forgotten this before and ended up with jam soup inside, so try not to skip)
- 1 teaspoon lemon zest (if I can’t find a lemon, orange zest or nothing at all works)
- 1 large egg, beaten with a splash of water (sometimes I just use milk—it’s lazier but totally fine)
- 1 tablespoon coarse sugar for sprinkling (optional; sometimes I forget and nobody notices)
How To Throw These Together
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or just grease it if you’re feeling impatient.
- Grab your puff pastry, roll it out gently into a rectangle—ish—about 10 by 12 inches. If it looks wonky, no stress. No one measures rectangles for fun.
- Cut the pastry into 8 squares. I use a pizza cutter; a big knife works (careful now!).
- In a bowl, toss strawberries, pistachios, granulated sugar, cornstarch, and lemon zest. Stir it up and try not to eat it all. (Optional: Taste a bit—just a chef’s privilege!)
- Spoon a heaping tablespoon of the strawberry mixture into the center of each square. Don’t overdo it or you’ll have spillage all over the place. Trust me.
- Brush the edges lightly with your egg wash (or milk, if you’re improvising like me).
- Fold each square into a triangle shape. Pinch those edges with a fork to seal—don’t feel bad if it looks a bit messy; it bakes up prettier.
- Pop the turnovers onto your baking tray. Brush tops with a bit more egg wash. Sprinkle on coarse sugar (or don’t, if you forget—won’t ruin your day).
- Cut a tiny slit in the top of each turnover for steam (I sometimes forget, so you get little side explosions. It’s all good.).
- Bake for 17–20 minutes until they’re all puffy and golden. If they look almost done but a bit pale, give ’em another 2 minutes.
- Let cool for at least 10 minutes, if you can wait. But I sometimes eat them almost straight out of the oven and burn my tongue. You’ve been warned.
Notes From My (Messy) Kitchen
- If your pastry gets too warm and sticky, chill it for a few before working again—it’s a lifesaver (I learned after scraping one off the counter—twice).
- I once skipped the sugar in the filling because I thought the berries were sweet enough… turns out, a little extra sugar goes a long way after baking.
- Making these on a humid day? Add just a smidge more cornstarch or you might get slightly soggy bases (not the worst thing, except for crispy fans like me).
Other Ways I’ve Messed With This Recipe
- I tried using frozen strawberries. On paper it sounded fine, but they release too much liquid—turnover soup, anyone?
- Chopped dried apricots with pistachios as the filling? Honestly, not my fave, but my cousin liked it so maybe it’s just me.
- Swapped pistachios for hazelnuts. Crunch factor’s the same, flavor is totally different—worth a go if you’re feeling adventurous.
Do You Actually Need Fancy Tools?
I use a rolling pin and a baking sheet, but a big jar and any metal tray does the job (done both, no issues). Pizza cutter for neat lines is nice. If you’re in a pinch, a butter knife’s fine, just… be brave. Parchment paper = easy cleanup. But hey, greasing works, too; just be prepared to scrub a bit more, which, let’s be honest, is never anyone’s favorite Sunday activity.
How To Store What’s Left (If You’re Lucky)
Cool them down then tuck into a container at room temp for a day or so, but honestly, they vanish in my house before they see a second sunrise. You can freeze baked leftovers, but, and this is just my opinion, they’re best fresh (that pastry’s not quite the same after defrosting, but still edible in a pinch).
How I Like To Serve ‘Em (For What That’s Worth)
I love these with a good dollop of whipped cream (or clotted cream if you want to get British about it). Sometimes my daughter insists on a side of vanilla ice cream. We once put a drizzle of honey on top—surprisingly decent. They’re amazing for brunch, but also as a midnight snack—ssh, don’t tell.
Lessons From My (Glorious) Mistakes
- I rushed letting the baked turnovers cool. The filling’s like lava, so just wait, or you’ll end up doing that open-mouthed “hot, hot!” dance (not fun).
- Don’t overstuff—trust me, the filling tries to make a break for it anyway.
- Forgotten egg wash equals pale pastries. Tasty, just, y’know, less photogenic for if someone’s Instagramming their food.
Answering Your Totally Reasonable Questions
- Can I use store-bought jam instead of fresh strawberries?
Sure thing. Just use about a teaspoon per turnover; the jam runs, so keep it light. Don’t skip the nuts though—that crunch is key. - Do I have to use puff pastry, or can I use pie dough?
You could, but it’ll be a bit chewier and less buttery-flaky. Still edible, just not the same vibe. - Can I prep these ahead?
Yes—form them and freeze unbaked, then just bake from frozen, maybe add a few more minutes. Actually, I find the texture’s even better that way! - What if I’m allergic to nuts?
Skip ’em! Or try sunflower seeds for crunch—my friend does this and swears it’s grand, though I reckon the pistachios give it the right kick. - Filling leaks out everywhere! Did I do something wrong?
Happens to the best of us, mate. Try crimping the edges a bit tighter next time, and don’t overstuff. Or just embrace the mess—it tastes the same, promise.
So, that’s my little treat—messy, sweet, and perfect for sharing or staunchly not sharing. Or for breakfast. Or, honestly, whenever (no judgment here!).
Ingredients
- 1 sheet of puff pastry, thawed but still cold (sometimes, I use the all-butter kind—my gran would insist on it; honestly, the regular stuff works too)
- 3/4 cup chopped fresh strawberries (if they’re super juicy, pat them a bit dry—don’t ask how I know)
- 1/4 cup shelled, unsalted pistachios, roughly chopped (one time, I swapped for roasted almonds… not bad, but pistachios win for me)
- 3 tablespoons granulated sugar (brown sugar in a pinch—it gives a bit more caramel taste, but it’s your call)
- 1 tablespoon cornstarch (I’ve forgotten this before and ended up with jam soup inside, so try not to skip)
- 1 teaspoon lemon zest (if I can’t find a lemon, orange zest or nothing at all works)
- 1 large egg, beaten with a splash of water (sometimes I just use milk—it’s lazier but totally fine)
- 1 tablespoon coarse sugar for sprinkling (optional; sometimes I forget and nobody notices)
Instructions
-
1Preheat your oven to 400°F (200°C). Line a baking sheet with parchment or just grease it if you’re feeling impatient.
-
2Grab your puff pastry, roll it out gently into a rectangle—ish—about 10 by 12 inches. If it looks wonky, no stress. No one measures rectangles for fun.
-
3Cut the pastry into 8 squares. I use a pizza cutter; a big knife works (careful now!).
-
4In a bowl, toss strawberries, pistachios, granulated sugar, cornstarch, and lemon zest. Stir it up and try not to eat it all. (Optional: Taste a bit—just a chef’s privilege!)
-
5Spoon a heaping tablespoon of the strawberry mixture into the center of each square. Don’t overdo it or you’ll have spillage all over the place. Trust me.
-
6Brush the edges lightly with your egg wash (or milk, if you’re improvising like me).
-
7Fold each square into a triangle shape. Pinch those edges with a fork to seal—don’t feel bad if it looks a bit messy; it bakes up prettier.
-
8Pop the turnovers onto your baking tray. Brush tops with a bit more egg wash. Sprinkle on coarse sugar (or don’t, if you forget—won’t ruin your day).
-
9Cut a tiny slit in the top of each turnover for steam (I sometimes forget, so you get little side explosions. It’s all good.).
-
10Bake for 17–20 minutes until they’re all puffy and golden. If they look almost done but a bit pale, give ’em another 2 minutes.
-
11Let cool for at least 10 minutes, if you can wait. But I sometimes eat them almost straight out of the oven and burn my tongue. You’ve been warned.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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