Gluten free strawberries and cream turnovers made with Jus-Rol gluten free puff pastry

Gluten Free Strawberries and Cream Turnovers

Following on from my homemade pastry post on Instagram last week, I added a new favourite to the collection: some super simple and easy strawberries and cream turnovers filled with fresh strawberries and sweetened vanilla cream cheese. And of course, as usual I used Jus-Rol gluten free puff pastry which is simply the best in my opinion.

P.S.: look at all those layers and how flaky they are!? I didn’t really do anything different other than (accidentally) letting the pastry sit at room temperature for much longer than usual before baking (over 30 minutes instead of 5 to 10). I have no idea if this actually affected the result or if it was just a very good pastry batch, but the texture was especially good this time. 🙌

Gluten free strawberries and cream turnovers made with Jus-Rol gluten free puff pastry

Gluten Free Strawberries and Cream turnovers Recipe:

Gluten Free Strawberries and Cream Turnovers
 
Prep time
Cook time
Total time
 
Easy homemade gluten free turnovers filled with strawberries and sweetened vanilla cream cheese.
Author:
Recipe type: Baking
Serves: 6 turnovers
Ingredients
  • Gluten free puff pastry (I used Jus-Rol)
  • 80g plain cream cheese
  • 90g strawberries
  • 15g vanilla extract/syrup (I used Dr.Oetker Madagascan vanilla)
  • 1 tsp cornflour
  • 2-3 tsp sugar (optional)
  • 1 egg (to brush over the pastries)
Notes
COOKING TEMPERATURE: 180C (356F)

* I purposely didn't make these very sweet at all (for personal preferences) and the Madagascan Vanilla that I'm using already contains syrup, so feel free to add sugar to the filling and adjust to your liking!

How to make gluten free strawberries and cream turnovers with Jus-Rol ready rolled gluten free puff pastry

Directions

  1. Mix the cream cheese, vanilla and cornflour until smooth, then and the finely chopped strawberries. Note: as I mentioned above, this filling isn’t very sweet at all (and the vanilla I’m using already contains syrup) so feel free to add sugar! Also, the cornflour is there to prevent the liquids in the filling from messing up the pastry so don’t skip it.
  2. Carefully unroll  the pastry and smudge any cracks with your fingers. Note: letting the pastry sit at room temperature for 5 to 10 minutes before getting started helps prevent cracking.
  3. Cut the pastry into 6 squares.
  4. Add a spoonful of filling on one side, fold and press all edges closed with your fingers.
  5. Using a fork, create dents along the surface of the edges (but don’t go all the way through the pastry).
  6. Transfer the pastries onto a baking tray and brush some beaten egg all over them.
  7. Bake in a pre-heated oven (180C/356F) for about 18-20 minutes or until golden.
  8. Take them out of the oven, let them cool down and add a generous dusting of icing sugar on top.

Enjoy!

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