YIELD: 8 servings | TIME: 1 hour | ACTIVE TIME: 30 minutes
Tokyo Strawberry Turnovers

Tokyo Strawberry Turnovers


  • 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




  1. 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.
  2. Preheat your oven to 425°F (220°C).
  3. Lay out the puff pastry sheets on a lightly floured surface and cut them into even squares.
  4. 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.
  5. In a small bowl, whisk together the eggs and milk. Brush this egg wash mixture over the turnovers, ensuring they are evenly coated.
  6. Transfer the turnovers to a baking sheet lined with parchment paper or a silicone mat.
  7. Sprinkle the turnovers with turbinado sugar, adding a touch of sweetness and a delightful crunch.
  8. 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.
  9. Once done, remove the turnovers from the oven and allow them to cool slightly before serving.

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