🍓Strawberry Turnovers with Vanilla Icing🤍

In a medium saucepan, add the quartered strawberries, butter, sugar, lemon juice, ground cinnamon, sea salt and water. Bring to a boil over medium-high heat. Let it boil for 5 minutes, or until strawberries are soft.

In a small bowl, whisk together the all-purpose flour and water. Once the strawberries are soft, add it to your sauce pan. Reduce the heat to low and let it simmer until the strawberry mixture is thick. Turn off the heat and allow the mixture to cool completely.

Place your Large bonMAT™ on the top of your Large Perforated Baking Sheet.

Roll both puff pastry sheets into two larger squares directly onto your Large Bonmat. Cut each square into 4 squares, using your cake server knife. Then, trace a light diagonal line. Score one side of each triangle.

Scoop the strawberry mixture on the other side of the puff pastry leaving 1/2"-2cm on the sides. Flip the top dough over, seal it with a fork all around. Reserve in the refrigerator for 30 minutes.

Preheat oven on 400F/200C. Take your Bonmat™ out of the fridge. Whisk the egg and brush it on top of your turnovers. Bake for 15 minutes at 400F/200C. (Every oven heats differently, monitor your bake from 12min).

Once your Strawberry Turnovers are out of the oven, let them cool down for about 30 minutes.

In a mixing bowl, whisk together the powdered sugar, milk and vanilla bean paste using your Mini Whisk. Drizzle it over your bakes with a Spatula or using a Pastry bag.

Equipment Needed

Spice Level: