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