Chef Lou’s Strawberry, Mozzarella, & Basil Turnovers


4 ea 6”X6” puff pastry squares, thawed + 2 tsp flour for surface

2 teaspoons all purpose flour

4 teaspoons raspberry preserves

1-1/2 cups sliced Strawberries

2 tablespoons fresh minced Basil

Ground Black Pepper, to taste

1/3 lb Fresh Mozzarella cheese, Sliced

For Glaze

1 egg, lightly beaten

1 tablespoon granulated sugar

Honey, optional


  1. Preheat Oven to 375 Degrees.
  2. Lightly grease a large cookie sheet. Set aside
  3. Lay the pastry squares on a flat, lightly floured surface
  4. Dot each pastry with 1 tsp. of the preserves, spreading it around the center of the square. Then sprinkle with some of the flour.
  5. Layer a row of overlapping strawberry slices over half of the dough: leave a good ¾ inch border around the slices, following line of the pastry; sprinkle the minced basil and black pepper over the strawberries, then sprinkle with flour. Lay one or two slices of mozzarella on next to cover.
  6. Moisten the edge of the pastry and fold the empty half over the cheese; pinch the edges together; place on prepared baking sheet. Repeat process with the remaining three turnovers.
  7. Brush each turnover with a little egg and sprinkle with granulated sugar; then poke the surface 2 or 3 times with a fork to make steam vents.
  8. Bake for 15 minutes on the center oven rack; Rotate baking sheet 180 degrees and bake an additional 10-15 minutes.
  9. Transfer turnovers to a wire rack and let cool; while still warm, drizzle with honey.