- 16 oz of strawberries, hulled and quartered
½ cup sugar
- 1 lemon, juiced
- 2 tbsp cornstarch
- ⅓ cup of This Little Goat went to Tokyo
1 frozen plate
- 2 sheets of puff pastry, thawed in the fridge overnight
- 2 eggs
- 2 tbsp milk
- ½ cup turbinado sugar
- In a saucepan, combine the strawberries, sugar, lemon juice, and cornstarch . Simmer the mixture over medium heat for about 30 minutes or until the jam congeals and thickens enough to coat the back of a spoon. To test the consistency, drop a small amount of jam onto a frozen plate and check if it sets. Stir in This Little Goat goes to Tokyo. Allow the jam to cool to warm room temperature before assembling the turnovers.
- Preheat your oven to 425°F (220°C).
- Lay out the puff pastry sheets on a lightly floured surface and cut them into even squares.
- Place a tablespoon of the prepared strawberry jam in the center of each puff pastry square. Fold one corner over to meet the opposite corner, forming a triangle shape. Press down the edges firmly with a fork to seal the turnovers and create a decorative pattern. Make three small slits on the top of each turnover to allow steam to escape during baking and prevent the filling from overflowing.
- In a small bowl, whisk together the eggs and milk. Brush this egg wash mixture over the turnovers, ensuring they are evenly coated.
- Transfer the turnovers to a baking sheet lined with parchment paper or a silicone mat.
- Sprinkle the turnovers with turbinado sugar, adding a touch of sweetness and a delightful crunch.
- Place the baking sheet in the preheated oven and bake for approximately 25 minutes, or until the puff pastry has beautifully risen and turned golden brown.
- Once done, remove the turnovers from the oven and allow them to cool slightly before serving.