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Yield: 18 turnovers
Mini Strawberry Pistachio Turnovers
Total Time:
1 hr
  • 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
  1. Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
  2. 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!
  3. 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.
  4. 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.
  5. 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.
  6. After 5 to 10 minutes, drizzle the turnovers with the strawberry glaze. Sprinkle the chopped pistachios on top. Serve immediately!

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