Strawberry Basil Turnovers from Jessie Sheehan

Extremely excited to announce that my new cookbook, The Vintage Baker, available wherever books are sold, INCLUDING at our very own Hammertown, is out in the world as of May 15th. In celebration of the book’s “pub day,” I am sharing my recipe for strawberry basil turnovers from the book. The Vintage Baker is a collection of over 50 recipes from my cache of vintage recipe booklets, of which I have twisted and tweaked for the 21st century baker. The original strawberry turnover booklet recipe, that inspired this one, called for a store-bought filling; and basil, as you can imagine, was definitely not in the ingredient list. Nor was black pepper, which I add to the filling for a little spicy “pep,” pun intended. The dough comes together easily in the food processor and the strawberry compote cooks up quickly on the stovetop. Originally when developing this recipe, I called for macerated strawberries, but found that the turnovers leaked terribly and that the flavor of the berries was compromised after cooking. Filling them with compote solved the problem beautifully.

To take a peek at the original blog post for my strawberry basil turnovers, and to peruse my collection of original recipes, click here.




  • 4 cups strawberries, sliced
  • 2/3 cup 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 tightly packed fresh basil leaves, chopped


  • 2 cups plus 6 Tbsp all-purpose flour
  • 1 Tbsp granulated sugar
  • 1⁄2 tsp baking powder
  • 1 tsp salt
  • 1 cup, 2 sticks, unsalted butter, chilled
  • 6 Tbsp ice water
  • 2 tsp apple cider vinegar, chilled


  • 1 egg
  • 1/8 teaspoon salt
  • Turbinado Sugar for sprinkling


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.


Combine the flour, granulated sugar, baking powder, and salt in the bowl of a food processor fitted with the metal blade and process briefly to combine. Cut the butter into cubes, add to the food processor, 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. Transfer 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.

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.


Combine the egg and the salt 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 1⁄4 cup 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 may 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°F.

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.