Name: Vegan Strawberry Turnovers (Low Fat)
Prep time: 8 min
Cook time: 25 min
Total time: 48 min
Ingredients: 180 g strawberries (chopped into similar size chunks); 2 tbsp demerara sugar; 1 tbsp strawberry jam; 1½ tsp cornstarch/ corn flour; 375 g vegan puff pastry (ready rolled or block of pastry); 1 tbsp oat milk (unsweetened, or almond milk)

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These vegan strawberry turnovers are a delicious way to use summer fruit. They contain a moderate amount of sugar so you can enjoy them for breakfast as well as dessert. Ready in just over 40 minutes.

Strawberry turnovers are irresistibly delicious and easy to make. They contain a handful of ingredients including ready made pastry (so they are quick) and fresh strawberries. I made these turnovers a little healthier by using lighter puff pastry and a moderate amount of sugar. They are crisp, flaky and light and come with a crunchy topping of demerara sugar so there is no need to make a glaze.

Strawberry turnovers ingredients

These vegan strawberry turnovers are made using vegan puff pastry which produces the same fantastic results as butter based pastry despite being 30% lower in fat! In fact the packet it came in had ‘lighter’ written in big letters next to ‘vegan’.

The filling is made using fresh strawberries, half a tablespoon of sugar (I used demerara for its caramel flavour but you can use any), 1.5 teaspoons of cornstarch (corn flour) and a little strawberry jam (to enhance the colour and flavour of the filling). I also added 1 tablespoon of almond flour (ground almonds) into the filling to ensure it absorbs some of the moisture.

I used a little oat milk (use almond milk if preferred) to brush the top of the turnovers (for a lovely golden finish) and sprinkled the tops with the remaining sugar for more crunch.

How to prepare the pastry

Vegan puff pastry is a little different from butter pastry in that it’s softer and you do not need to bring it up to room temperature before using it. It’s enough to take it out of the fridge 5 minutes before making the turnovers.

I used ready rolled pastry (it’s quick and easy) but you can use a block of pastry and simply roll it out to approx. 4 mm thickness.

If using frozen pastry defrost it completely (in the fridge overnight) before using.

Step-by-step recipe instructions

1.In a non-stick pan cook the strawberries with the sugar for 2-3 minutes until they release juice stirring gently using a spatula. Combine the cornstarch with the jam and stir until smooth then stir into the strawberries mixture. Cook for another minute. Remove from the heat and fold in the almond flour. Set aside to cool completely before making the turnovers. Meanwhile preheat the oven to 400 F/ 200 C/ gas mark 6.

2. Roll out your pastry into a 4 mm thick rectangle and using a pizza cutter cut into 6 (13 cm/5 inch) squares. Work with one square at a time and keep the rest in the fridge on top of parchment paper (chilled pastry is easier to work with).

To make a turnover place a tablespoon of the filling in the centre of each square, lightly brush the edges with the milk then fold one corner over the opposite one sticking the edges together (do this thoroughly). If the pastry sticks to your fingertips dip them in the oat milk. Seal the edges further by pressing down with a fork. Place ready turnovers back in the fridge on top of the baking sheet. Once you’ve made all the turnovers refrigerate them for a further 10 minutes.

3. Remove from the fridge and score the top of each turnover in 3 places then brush the tops evenly with a little milk. Scatter the remaining sugar over the top.

4. Bake in the centre of the oven for 18-20 minutes until nicely browned. Remove from the oven and set aside for 5 minutes then transfer the turnovers onto a cooling rack.

Can I use frozen strawberries

Yes, you can but your strawberries may lose their shape as they thaw and cook. You will also have to cook them a little longer until they have the right consistency.

Expert tips and FAQs

Ensure your oven is very hot. Preheat it for at least 15 minutes.
Use a flexible spatula (such as silicon) to gently stir the filling mixture so the strawberries keep their shape.
Cool the filling mixture completely before making the turnovers. I like to cool it down for a few minutes then put in the freezer for the final 5 minutes or so.
Start preparing the pastry while you are waiting for the filling to cool.
Work with one pastry square at a time and keep the rest refrigerated (chilled pastry is easier to work with). For best results refrigerate ready turnovers (before scoring) for 10 extra minutes (your turnovers will be super crisp and flaky).
Make sure you score the top of each turnover in 3 places to allow the steam to escape.
Stick the edges of the turnovers really well then go over with a fork.
Bake in the centre of the oven for 18-20 minutes until golden/lightly browned. If after 18 minutes your turnovers are still a little pale bake them for a few extra minutes. If you undercook your turnovers they may not keep their shape as well and become a little soggy inside.
Best eaten slightly warm.

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If you make these strawberry turnovers I'd love to know how they turned out for you. Let me know in the comments below, thanks!

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