Today I would like to share with you an easy and delicious, perfect anytime turnovers recipe. My family really enjoys these as a breakfast treat because they aren’t very sweet. Breakfast in Italy is very quick, an espresso, a couple of cookies and away you go. Italians are very intrigued by North American breakfasts “do they really eat sausages/bacon, eggs and pancakes”? Yes I reply and don’t forget toast. Must admit another thing I miss.
Easy Strawberry Breakfast Turnovers
This is a Guest Post by Rosemary Molloy from An Italian In My Kitchen
Hi all, my name is Rosemary and I blog at An Italian in my Kitchen. I am so happy that Kristen invited me to guest blog on her amazing blog Practical Mommy today. First off I would like to tell you a little bit about myself.
I was born and raised in Toronto, Canada where I also met my wonderful husband of over 20 years. A week after we were married I moved to a small town outside Rome. Saying it was a big difference is such an understatement. I missed my family, friends, my job, my city, hockey, everything! But I carried on and I now consider this small town my second home.
I was also lucky to have a mother-in-law who taught me a lot of her amazing recipes like this delicious strawberry turnovers breakfast idea and of course I always keep my eyes and ears open to friends and other members of the family for some special dishes. To tell the truth I have also picked up a few in my local grocery store!
The dough for these Easy Strawberry Breakfast Turnovers comes together quickly and easily. I filled them with a Homemade No Pectin Strawberry Jam I made not too long ago, but you can also use any jam you prefer, or my youngest daughter’s favorite, Nutella. Let the dough rest in the refrigerator for an hour, roll it out and cut with a round cookie cutter. Fill as desired, a quick 12-15 minute bake in the oven. They are best when cooled slightly and dusted with powdered sugar.
- 2 cups + 2 tablespoons flour
- 2 tablespoons sugar
- 3 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup butter
- 3/4 cup milk (whole milk)
- 1 egg beaten
- In a large bowl whisk together flour, sugar, baking powder and salt. Cut in butter with a pastry blender, add milk and egg. Mix together quickly, on a lightly floured board, knead lightly. Wrap in plastic and refrigerate at least 1 hour.
- Remove from the fridge and roll into a rectangle shape (1/3 inch thick), brush with 1 tablespoon melted butter. Cut with a large round cookie cutter (3 1/2 - 4 inches), place a teaspoon full of jam or Nutella on one side, fold over, place on a parchment paper lined cookie sheet, let rest 30 minutes. Pre-heat oven to 400°, brush turnovers with milk and bake for approximately 12-15 minutes, or until golden, let cool slightly dust with powdered sugar.
My name is Rosemary and I blog at An Italian in my Kitchen, you will find all kinds of tasty authentic Italian recipes, not so Italian recipes and some yummy desserts. I hope you enjoy these recipes as much as my family and I do. Buon Appetito!
You can follow Rosemary:
Facebook: An Italian in my Kitchen
We love having guest bloggers like Rosemary bring us delicious meals to share with you, and this simple turnover recipe is ideal for easy breakfasts. You can even consider making a large batch and freezing for on the go breakfasts later in the month. Simply label and store in appropriate freezer bags then pop out and into a toaster oven to heat through and crisp when you are ready to eat.
You might also like:
Strawberry Quinoa Salad
Raspberry Strawberry Blended Mimosa
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