These sweet and simple strawberry phyllo turnovers are great for a light brunch or dessert. Top them with vanilla rosé glaze for an extra festive touch. Recipe by Bernice Baran of Baran Bakery blog.
- 15 sheets Athens® Phyllo Dough (9″x14″), thawed
- 2 cups chopped strawberries
- 1/2 cup granulated sugar
- 1/4 cup water
- 1 tablespoon cornstarch
- 1/4 teaspoon salt
- 1/2 teaspoon of vanilla extract
- 1/2 cup powdered sugar
- 2-3 tablespoons rosé
Thaw 1 roll of phyllo, following thawing instructions on package.
To make the jam, chop the strawberries into small cubes. Cook the strawberries, sugar, water, cornstarch, salt and vanilla extract on the stove over low heat for 30-45 minutes, stirring intermittently until the mixture is thick enough to coat the back of a spoon. After the strawberries are thick enough, use an immersion blender to blend the strawberry chunks into a jam. Remove the strawberry jam from heat and let it cool at room temperature for 1-2 hours, then refrigerate until it’s ready to use.
Unroll and cover phyllo sheets with plastic wrap, then a slightly damp towel to prevent drying out. Preheat the oven to 350°F and line a large baking sheet with parchment paper. Place 3 sheets of phyllo on work surface and cut them in half lengthwise. Lightly brush the surface of the top sheet with melted butter, add 1 tablespoon of strawberry jam on one side, and fold them into triangles, brushing each side with butter as you fold it. Repeat this process until there are no more sheets, which will yield 10 turnovers. Reroll unused sheets and follow storing instructions on package. Transfer the turnovers to the prepared pan and bake for about 15 minutes, until they’re golden brown. Let them cool at room temperature for at least 5 minutes.
While turnovers are baking, make the icing by mixing the powdered sugar with the rosé until it’s smooth. After the turnovers have cooled, drizzle the icing on top. Serve.