It’s no secret that I absolutely love strawberries. I use them absolutely any way that I can and during the summer months I eat more strawberries than is probably healthy. Today, I have a delicious and simple recipe for strawberry turnovers that will absolutely taste like the best of summer, no matter what time of the year it is.
Personally, turnovers are one of my favorite desserts. They’re like tiny personal pies without all of the fuss and trouble. You can eat them on the go and they’re just the right size. I only have one not-so-great photo of my popovers because they totally disappeared before I could get a better photo–they’re that good!
Anyway, here’s the recipe:
- 2½ cup flour
- ½ teaspoon salt
- ¾ cup shortening or butter
- 5 - 6 Tablespoons cold water
- 2 cups strawberry pie filling
- 1 cup powdered sugar
- 4 Tablespoons lemon juice
- Preheat the oven to 400 degrees Fahrenheit.
- In a large bowl, measure out the flour and salt then mix thoroughly
- Add the shortening and cut into the flour using knives, a whisk or a pastry cutter until the mixture resembles coarse meal. Do not overmix!
- Add in the cold water, a tablespoon at a time, until a dough forms. It should not be sticky
- Carefully roll out the dough on a lightly floured surface, being careful not to overwork it.
- Using a large round cookie cutter (or a glass), cut out the circles for the popovers. Add a spoonful of the filling to the center of each, being careful not to add too much.
- With a pastry brush, brush water along the edges of the pastry, then cover with a second circle. Pinch securely to close and press with a fork to crimp.
- Place on an ungreased baking sheet and bake for 12 - 15 minutes
- While baking, add the powdered sugar and lemon to a small bowl and mix to form a glaze. Brush baked popovers with the lemon glaze and serve warm.
There are a lot of possible variations to this recipe. For example, if you don’t want to make your own pie crust (although it really is extremely simple) you could probably use frozen pie crust or even puff pastry dough if you want. Additionally, you can substitute the strawberries for just about any berry pie filling–just trade the lemon glaze for a regular glaze which uses milk instead of lemon juice with the powdered sugar.