Best Strawberry Rhubarb Turnovers Recipe

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Spring has here with a simple Strawberry Rhubarb Turnover recipe that uses buttery puff pastry and fresh fruit filling.


– 1 1/2 cups diced rhubarb (1-inch pieces) – 1/4 cup sugar – 1 cup diced strawberrie – 1/4 teaspoon ground cinnamon – All-purpose flour, for dusting work surface – 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed – 1 large egg, whisked with 1 Tablespoon water – Sanding sugar, for topping (optional)


Mix rhubarb and sugar in a medium saucepan over medium-low heat. Simmer the mixture, stirring periodically, for 5–10 minutes to tenderize the rhubarb. 

Step 1

Stir strawberries and cinnamon into the pan after removing it from heat. Let the mixture cool to room temperature. After the mixture cools, filter out liquids.

Step 2

Pre-heat the oven to 400°F and line two baking pans with parchment. Unfold puff pastry sheets on a lightly floured surface. Roll the pastry lightly with a rolling pin to seal perforations.

Step 3

Divide puff pastry sheets into four squares. Spoon strawberry-rhubarb filling into the squares' centers and slowly fold them in half diagonally to form triangles. 

Step 4

Crimp the edges with a fork to seal them, then place the turnovers on the baking sheets at least 2 inches apart.

Step 5

Cut three small slits on each turnover, brush with egg wash, and sprinkle with optional sanding sugar.

Step 6

Turnovers should be golden brown and puffy after 15–18 minutes. Transfer turnovers from oven to cooling rack to cool completely before serving.

Step 7


– Calories: 380kcal,  – Carbohydrates: 36g,  – Protein: 5g,  – Fat: 24g,  – Saturated Fat: 6g,  – Polyunsaturated Fat: 3g,  – Monounsaturated Fat: 13g,  – Trans Fat: 1g,  – Cholesterol: 20mg,  – Sodium: 162mg,  – Potassium: 139mg,  – Fiber: 2g,  – Sugar: 8g,  – Vitamin A: 56IU,  – Vitamin C: 12mg,  – Calcium: 32mg,  – Iron: 2mg

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