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Turnover Strata

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6 apple or cherry turnovers, cubed
3 eggs
1 cup milk
1/2 cup heavy cream
1/2 cup sugar
1 teaspoon cinnamon

Turnover Strata

This special strata starts with flaky fruit turnovers instead of bread for a fabulous breakfast or brunch.

  • Serves 4
  • Easy

About This Recipe

This fabulous recipe for Turnover Strata is a great make ahead choice for weekdays, weekends, or entertaining. I came up with the idea because while I like stratas I feel that using plain bread means they are kind of soggy. Starting with turnovers, which are flaky and crisp, adds some oomph and great texture to the recipe.

Stratas are casseroles made by layering bread with an egg custard mixture and baking. They range from a simple mixture of cubed bread and cheese, to complicated recipes using meats, vegetables or fruits, and just about any ingredient in the world. They are wonderful for breakfast or brunch. They also need to be made ahead of time, since the bread needs to sit in the liquid for a while to soak it up so everything is tender.

I have wanted to make a strata using fruit turnovers for some time. It took me a while to decide on the recipe. Since the turnovers are already filled with fruit and are usually glazed with a frosting, I thought that the recipe should be very simple. I wanted to highlight the fruit and the crisp pastry.

You can make this recipe with any type of turnover you’d like. Bake some frozen turnovers and use them, or buy them from a bakery or a grocery store. You could even make turnovers from scratch (use frozen puff pastry, please! Don’t try to make that pastry from scratch!) if you are so inclined.

Serve this rich recipe with some fresh fruit, coffee, and orange juice for a great breakfast or brunch.

Why this recipe for Turnover Strata works:

  • The pastry soaks up the bread and egg to make a new structure for the casserole.
  • The egg provides protein in a web that holds everything together. It combines with the milk and cream to make a custard that holds the pastry in suspension.
  • Soaking time is essential for the success of this recipe. If the pastry doesn’t soften it will remain as hard chunks in the casserole, instead of a soft interior and crisp crust.
  • You can make this recipe in the air fryer!

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Grease a 2-quart casserole dish with unsalted butter or spray it with nonstick baking spray containing flour.


Arrange the turnover pieces in the casserole dish.


In a medium bowl, combine the eggs, milk, and cream and beat until combined.


Mix the sugar and cinnamon in a small bowl. Add 2 tablespoons of this mixture to the egg mixture and beat. Cover the rest of the sugar mixture with foil and set aside.


Pour the egg mixture over the turnover pieces in the dish. Press down gently with your hands to make sure that the turnover pieces are all coated with the egg mixture. Cover with foil and refrigerate 4 hours or overnight.


When you’re ready to eat, preheat the oven to 350°F. Uncover the dish. Sprinkle the turnover mixture with the rest of the cinnamon sugar.


Bake the strata for 20 to 30 minutes or until the mixture is golden brown and set. The temperature of the strata should be at least 160°F. Scoop out of the baking dish to serve.


Air Fryer instructions

Cut the recipe in half and make it in a 6-inch springform pan or a 6-inch or 7-inch cake barrel. Line the outside of the springform pan with heavy duty foil to prevent leaks. Refrigerate overnight.


When you're ready to eat, preheat the air fryer to 325°F. Air fry the strata for 20 minutes, then check. If the internal temperature is 160°F, it's done. If not, continue air frying for 2 minute intervals, checking after each interval, until the correct temperature is reached. Let cool for 10 minutes, then serve.


Linda is a bestselling cookbook author and home economist who has written 54 books (53 cookbooks and Medical Ethics for Dummies) since 2005. She has worked for Pillsbury since 1988, on the Bake-Off and other projects. Linda has been a web presence since 2002, developing recipes and teaching people how to cook.

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