Chaussons aux Fraise

prep: 10 minutes 
cook: 35 min
cool: eat right away
serving: makes ten


INGREDIENTS

+2 cups Strawberries Chopped
+1 tbsp Butter
+1/2 cup Sugar, more to sprinkle
+1 tbsp Lemon juice
+1/2 tsp Cinnamon powder
+Salt, pinch
+2 tbsp All purpose flour or Corn starch
+1/2 cup + 1/4 cup Water
+1 Puff pastry Sheet
+1 Egg


INSTRUCTIONS

Prepare the strawberry compote:

In a medium non-stick sauce pan, add butter, strawberries, sugar, lemon juice, cinnamon powder, pinch of salt, 1/2 cup water and bring it to boil over medium high-heat for 8 minutes or till the strawberries become soft, stirring them occasionally.

In a small bowl, whisk together all purpose flour and 1/4 cup of water and add this to the mixture above.

Reduce the heat to low and simmer till it is thickened. Switch off the flame and allow it to cool down completely.

Assembling the turnovers:

1. Roll out the puff pastry on a floured surface to a 3-4mm (0.1 inches) thickness and cut disks of 12 cm (0.5 inches) diameter using a pastry cutter (or some other round kitchen item with the right size, eg; a small bowl).

2. Stretch the disk into an oval of 0.5×0.6 inches, keeping the edges of the oval thick so that they can be sealed properly. To do so, use your rolling pin to elongate the dough, always starting from the center and rolling your pin a few cm towards the top of bottom until disk is 0.5×0.6 inches

3. Prepare the egg wash by whisking the egg and adding the pinch of salt.

4. Garnish one half of the oval with about 1/4 cup strawberry compote, fold over the other half and seal the edges by pressing down lightly with your fingers or using a fork. Be careful to not overfill the turnover (as I often do!) or it will open during baking and the compote will pour out! Place the turnover on a lined baking tray.

5. Preheat the oven to 400 F.

6. Glaze the surface of each turnover a first time with egg wash, then place the turnovers in the freezer for at least 15 to 20min.

7. Glaze the turnovers with a second layer of egg wash, then partially score the tops of the pastries with multiple lines to make a design. (Do not cut all the way through the dough, you just want to create an engraved effect.) with a sharp knife. Prick the turnovers with your knife all the way through in 2-3 places to create small steam vents.

8. Bake for 20 – 25 minutes, until golden and puffed. The turnovers are ready when the bottom part is golden (lift them up to check!)

9. Whilst the turnovers are baking, prepare the syrup for the glaze by bringing the water and sugar to a boil. Brush the turnovers with the syrup as soon as they come out of the oven, then let cool on a rack.

10. Enjoy!

Recipe Notes


While sauteing the strawberry in step I, if you feel the mixture is too dry, you can add little extra water and boil.

Vary the amount of sugar depending on the sweetness of strawberry. I love it sweet and tart.


strawberry turnovers,

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