Strawberry Turnovers


250g cake flour
250g Kerrygold salted butter, cold and cubed
80ml-120ml ice cold water

Pastry cream
500ml full cream milk
1 tsp vanilla bean paste
5 large egg yolks
120g castor sugar
35g corn flour
50g Kerrygold salted butter, cold
300g fresh strawberries, thinly sliced
Icing sugar for dusting

Pastry cream

Add the milk and vanilla bean paste to a medium saucepan, place over medium heat and bring to a
boil. Remove from the heat.
In a bowl, whisk the egg yolks and sugar until light and fluffy. Add the corn flour and whisk
vigorously until no lumps remain.
Whisk in 1/2 cup of the hot milk mixture until incorporated. Whisk in the remaining hot milk mixture.
Pour the mixture through a sieve back into the saucepan. Cook over medium-high heat, and whisk
until thickened.
Remove from the heat and stir in the butter. allow to cool slightly.
Cover with cling wrap, lightly pressing the plastic against the surface to prevent a skin from
Chill for at least 2 hours or until ready to serve. The custard can be made up to 24 hours in

Sift flour into a large bowl. Add the cubed butter to the flour and rub in loosely. You should still see
bits of butter in the mixture.
Make a well in the bowl and pour in about 80ml cold water, mixing until you have a firm dough. Add
extra water if needed.

Cover with cling wrap and leave to rest for 30 minutes in the fridge.
Turn out onto a lightly floured board, using a rolling pin, roll the dough into a 15cm wide and 30cm
tall rectangle that’s 1.5cm thick. Fold the rectangle into thirds. Turn it clockwise and roll it out into a
15×30cm, 1.5 cm thick rectangle again. Then, fold it into thirds again. Turn it clockwise. You’ll repeat
rolling and folding 4 more times.
Wrap dough in cling wrap and refrigerate for at least 15 minutes before using in this recipe.
Preheat oven to 190C.
Roll out the dough into a rectangle, 1.5cm thick. Cut into 12cm squares and fold each square to
make a triangle. Transfer them to a baking tray lined with baking paper. Brush each pastry with egg
wash. Bake for 20-25 minutes or until beautifully golden.

Once cool, slice open the pastry to open them up and fill with pastry cream. Add the sliced
strawberries and close. Dust the top with icing sugar and repeat. Enjoy!

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