Strawberry Turnovers (Puff Pastry Dough)

1. 1

   Add melted butter mix until it resembles to crumbs.

2. 2

   Add salt to water then briefly pour into the flour&butter mixture.

3. 3

   ^The dough will be super sticky but don't worry.

4. 4

   Knead it for about 2-3 mins until it doesn't stick to your hands.

5. 5

   Wrap in a cling and refrigerate for about an hour.

6. 6

   ^The resting of the dough relaxes the gluten and makes the dough possible to roll out w/o breaking it.

7. 7

   Make a cross like shape out of the detrempe.

8. 8

   Place the butter (softened) In the middle and wrap it up securely w/ the flaps of the cross.

9. 9

   ^Make sure that the softened butter's consistency is the same as the detrempe cause otherwise the butter might just leak.

10. 10

    Roll out the dough. (as rectangular as possible):Fold in thirds.

11. 11

    Roll out again

12. 12

    Fold in thirds (repeat about 6 times):Refrigerate for 3-4 hours.

13. 13

    Strawberry Turnover~

14. 14

    With the dough rolled out to a thickness of 1/8 in (3 mm) make circles using a cutter (no smaller than the diameter of your palms.

15. 15

    Fill the middle of the cut dough w/ strawberry jam.

16. 16

    Dab a bit of water on the edges of the cut dough

* Per serving · 4 servings · Values may vary.

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