Strawberry and White Chocolate Turnovers

Preparation

• FILLING

  • In a bowl, combine the strawberries and sugar. Let stand for 15 minutes.

• PASTRY CREAM

  • In a saucepan, combine the sugar and flour. Add the eggs, whisking until the mixture is smooth. Whisk in the milk. Bring to a boil over medium heat while whisking. Remove from the heat as soon as it begins to boil. Add the chocolate and stir until melted. Strain. Cover and refrigerate for 1 hour.
  • Line a baking sheet with parchment paper.
  • Roll out the dough into 2 25-cm (10-inch) squares. Cut each square into 4 smaller squares.
  • Brush the edges of the squares with beaten egg. Spoon 30 ml (2 tablespoons) of pastry cream onto the centre of each square. Top the cream with the strawberries and chocolate. Fold the squares into triangles. Press the edges firmly with the tines of a fork. Transfer to the baking sheet and brush with beaten egg. With a knife, make 2 or 3 slashes in the top of each turnover. Refrigerate for 15 minutes.
  • With the rack in the middle position, preheat the oven to 200°C (400°F).
  • Bake until golden, about 25 minutes.