[Guys! Don’t forget! Tomorrow, April 22, is the NYC meetup at MacKenzie-Childs!]
Today I made the happiest little turnovers: mini strawberry pistachio turnovers.
My puff pastry obsession continues, and these tiny turnovers are ridiculously easy. Fresh strawberries are chopped, tossed with a bit of sugar and cornstarch, then spooned into buttery, flaky puff pastry squares. After baking, they’re finished with a quick strawberry glaze and a sprinkling of chopped pistachios for crunch.
Are they breakfast or dessert? I vote dessert, though they’re absolutely delightful any time of day—breakfast, brunch, or with a cup of coffee (or cocktails, if that’s your thing).
These are best served fresh from the oven when the puff pastry is at its flakiest and the glaze is still glossy. If you need to make them in advance, assemble them and bake just before serving, or turn the process into a fun group activity so you can visit while you bake.
I love the contrast of sweet strawberries and salty roasted pistachios—if you can find roasted and salted pistachios, use those for the best flavor. If you’re tired of strawberries, swap in other fruits like peaches, mixed berries, or apples. Whatever you choose, invite me over!
Mini Strawberry Pistachio Turnovers
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Ingredients
- 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
Instructions
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Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
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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 release some juice.
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Slice both sheets of puff pastry into 9 squares each. Using a slotted spoon to limit excess juice, add about a tablespoon of the strawberries to each square. Fold one corner to meet the opposite corner to form a triangle and press the edges with a fork to seal. Repeat with all squares.
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Whisk the egg and water together and brush the mixture over the pastry triangles. Bake for 20 to 25 minutes, until golden brown. Let cool 5 to 10 minutes.
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While they bake, reserve 2 to 3 tablespoons of the strawberry juice and whisk it with the powdered sugar to make a glaze. Adjust with more juice or powdered sugar until you reach the desired consistency.
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After 5 to 10 minutes cooling, drizzle the glaze over the turnovers and sprinkle with chopped pistachios. Serve immediately.
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I appreciate you so much!
I promise I’m done with strawberries—for now.