Balsamic Strawberry Turnovers

Up until recently, the store here in town has had some seriously awesome-looking strawberries. I say until recently because stopping in there this morning, they’d pulled all the strawberries from the shelves. Inclement weather out in California is apparently to blame. Which makes me glad I’d picked up enough to make these Balsamic Strawberry Turnovers when I did.

Balsamic Strawberry Turnovers

These are what happen when you have puff pastry just hanging out in your fridge and you have a bunch of strawberries that need to be used up. I was afraid these wouldn’t work out as well as they did, as they were plagued by issues. For one, when I’d originally planned to make them, the timing didn’t work out. Then I had to make three separate trips to two different stores in search of mascarpone.

Balsamic Strawberry Turnovers

But then I got a lucky break–The bambino came down with a pretty nasty cold and ended up staying home from school one day. I used that as my chance to get these made and photographed while he laid on the couch reading books and sniffling.

Balsamic Strawberry Turnovers

Turnovers are best eaten the day they’re made, and these would be good for a weekend breakfast. They pair well with a cup of strong coffee or tea. The balsamic vinegar gives them a little bite, though it’s offset by the sweetened mascarpone and the dusting of powdered sugar on top.

Balsamic Strawberry Turnovers

Yield: 6

Balsamic Strawberry Turnovers

Balsamic Strawberry Turnovers
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes


  • 2 C strawberries, hulled and sliced
  • 2 Tbsp. dark brown sugar
  • 3 Tbsp. balsamic vinegar
  • 4 oz. mascarpone, room temperature
  • 2 Tbsp. sugar
  • 1 sheet of puff pastry, 9x12-inches
  • 1 large egg, lightly beaten
  • 1 Tbsp. water
  • 1 Tbsp. powdered sugar


In a medium mixing bowl, combine the strawberries, brown sugar, and balsamic vinegar. Let sit at room temperature for 15-20 minutes.

While the strawberries sit, mix the mascarpone and sugar. Set aside.

Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. Cut the puff pastry into 4 squares and 2 rectangles (or 6 squares), and place on the parchment paper. Spread about 1 Tbsp. of mascarpone in one corner of each square, or along half of a rectangle. Make sure to leave about an inch of space along the edges, so that you can later seal them.

Place 1-2 Tbsp. of the strawberries on top of the mascarpone. Beat together the egg and the Tbsp. of water. Brush the egg wash along all the edges of the puff pastry.

Fold the pastry over the strawberry-mascarpone mixture, and press gently along the edges to seal. Crimp with a fork to help seal tighter.

Brush the tops of the pastries with egg wash, and cut 2-3 slits in each turnover with a sharp knife.

Bake for 20-25 minutes, or until golden brown. Let cool completely on baking sheet before dusting with powdered sugar and serving.

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