Mini Strawberry Pistachio Turnovers

Yield: Makes 18 turnovers
Total time: 1 hour

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 oven to 425 degrees. Line a baking sheet with parchment paper.
2. Place chopped strawberries in a bowl, and sprinkle with sugar, cornstarch, and salt. Toss well, and let sit for 15-20 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 slotted spoon (so you don't get a lot of juice) and add about a tablespoon of 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 egg and water and brush it on the pastry triangles. Place the sheet in the oven and bake 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.

Recipe by HowSweetEats

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