Strawberry-Basil Turnovers Recipe

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The extra crust, fresh strawberries, and portability make these turnovers the perfect dessert for any occasion.

Photo by Alice Gao

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“The Vintage Baker” by Jessie Sheehan brings together Sheehan’s passion for revamping recipes from vintage recipe pamphlets by adding her own twist and her love of baking and researching.

Cover courtesy Chronicle Books

8 large turnovers SERVINGS

Ingredients

Piecrust

1 cup plus 3 Tbsp [170 g] all-purpose flour
1-1/2 tsp granulated sugar
1/4 tsp baking powder
1/2 tsp salt
1/2 cup [110 g] unsalted butter, chilled
3 Tbsp ice water
1 tsp apple cider vinegar, Chilled

Filling

4 cups [455 g] strawberries, sliced
2/3 cup [130 g] granulated sugar
1-1/2 Tbsp cornstarch
1/8 tsp table salt
1/4 tsp freshly ground black pepper
1 Tbsp freshly squeezed lemon juice
2/3 cup [15 g] tightly packed
fresh basil leaves, chopped

Egg Wash

1 egg
Splash of heavy cream

For sprinkling

Turbinado sugar

For serving

Vanilla ice cream

Directions

For the filling

In a small saucepan over medium-high heat, cook the strawberries, granulated sugar, cornstarch, salt, pepper, and lemon juice until sputtering, stirring frequently. Cook 5 minutes more, stirring constantly, until thickened. Bring to room temperature before adding the basil.
Line a baking sheet with parchment paper and set aside.
Remove the dough from the refrigerator and form 8 equal balls. Return 7 balls to the refrigerator and work with one ball at a time. Lightly flour a work surface and, with a rolling pin, roll out each ball, re-flouring as necessary, until it is about 7 in [17 cm] in diameter.
Place the dough rounds on the prepared baking sheet, layering one on top of the other with small pieces of parchment paper between them. If your dough has softened, and you have trouble transferring the rounds to your sheet, return it to the refrigerator to chill briefly. Refrigerate the dough rounds for 10 minutes before assembling the turnovers.

For the egg wash

Combine the egg and the cream in a small bowl and whisk to combine.

For each turnover

Brush half of the edge of the dough round with the egg wash.
Spoon a rounded 1/4 cup [45 g] filling onto the center of the rounds.
Gently fold the dough over, forming a half-moon shape. Pinch the edges together to seal. Use a fork to decoratively mark the edge of the turnover. Using a paring knife, make 3 small slits in the top of the turnover. Repeat with the remaining dough.
Remember: These turnovers are rustic looking and they will leak.
Transfer the turnovers on the baking sheet to the freezer for at least 1 hour, or overnight, tightly wrapped in plastic wrap. They will keep in the freezer for up to 3 days. Do not thaw before baking.
Preheat the oven to 425 degrees Fahrenheit [220 degrees Celsius].
Brush the tops of the turnovers with egg wash and sprinkle with turbinado sugar. Bake for 25 to 30 minutes, rotating at the halfway point, or until the juices are bubbly and the crust is nicely browned.
Let cool for 15 minutes before serving with vanilla ice cream. Turnovers will keep on the counter, tightly covered in plastic wrap, for up to 3 days.

For the crust

Combine the flour, granulated sugar, baking powder, and salt in the bowl of a food processer fitted with the metal blade and process briefly to combine.
Cut the butter into cubes, add to the food processer, and pulse until the mixture resembles coarse meal.
Add the water and vinegar slowly, pulsing the machine only until the dough is crumbly, and a bit of dough can be pinched together between two fingers and hold its shape.
Pour it into a bowl and, using your hands, shape the dough into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour or up to 3 days.