Mini Strawberry Pistachio Turnovers.
[Guys! Don’t forget! Tomorrow, April 22, is the NYC meetup at MacKenzie-Childs!]
I’ve made us the happiest little turnovers today!
Annnnd my puff pastry obsession continues.
Big major huge important question: are these breakfast or dessert?
I’m going to go with dessert, but you certainly wouldn’t have to twist my arm if you made them for breakfast. For us! That would be lovely, now wouldn’t it.
That is what I love about our little corner of the internet over here! Every day, it’s sort of like we’re having breakfast or lunch or let’s be real COCKTAILS together and it’s fun and I wish it could happen in real life.
Preferably on a beach or something.
These are embarrassingly easy, as is everything I make with puff pastry. Some chopped fresh strawberries take a nap in a sugar shower and get stuffed inside buttery, flakey puff pastry. Then we make a strawberry glaze and drizzle it on top.
Some crushed pistachios for crunch. Oh man, oh man, how I love pistachios. I mean, technically I love pistachio flavor more than actual pistachios (I know that some of you get me), but the pistachios on here are superb. Especially if they are roasted and salted. Do the roasted and salted kind please. Puhlease. For our friendship.
As most other things with puff pastry, these are best served right after they are made. I know that’s sort of a bummer, because it doesn’t really allow you to make them ahead successfully. But my answer to that is to make them with a bunch of friends who you’re so close with that it doesn’t even matter if you are cooking while you are talking. I’m sure you have those friends!
Also, is it just us, or does everyone convene in the kitchen always, no matter where else you have snacks set up or how comfy the couch is or what the heck is on the big TV downstairs. Everyone hangs in the kitchen anyway, so they may as well help make dessert! Fun fun fun.
Now if you are just OVER my obsession with strawberries, you can use another delicious fruit. Apples? PEACHES!! Mixed berries. All sorts of things. Just still invite me over!
- 2 sheets frozen puff pastry thawed
- 1 pound strawberries chopped
- 1 1/2 tablespoons sugar
- 2 teaspoons cornstarch
- pinch of salt
- 1 egg + 1 teaspoon water
- 3/4 cup powdered sugar
- 1/4 cup roasted salted pistachios, chopped
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Place the chopped strawberries in a bowl. Sprinkle with the sugar, cornstarch and salt, tossing well. Let sit for 15 to 20 minutes, until the berries have released some juice!
Slice both sheets of puff pastry into 9 squares, like a tic-tac-toe board. Use a slotted spoon (so you don’t get TONS of juice) and add about a tablespoon of the strawberries to each square. Fold one corner to meet the other (so you have a triangle) and press the edges together with a fork to seal them. Repeat with remaining squares.
Whisk together the egg and water and brush it on the pastry triangles. Place the sheet in the oven and bake the triangles for 20 to 25 minutes, until golden brown. Let cool for 5 to 10 minutes.
While the turnovers are baking, take 2 to 3 tablespoons of the remaining strawberry juice in the bowl and whisk it with the powdered sugar to create a glaze. If the glaze is too thin, add more juice 1 teaspoon at a time. If it’s too thick, add more sugar 1/4 cup at a time.
After 5 to 10 minutes, drizzle the turnovers with the strawberry glaze. Sprinkle the chopped pistachios on top. Serve immediately!
I PROMISE I’M DONE WITH STRAWBERRIES.