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Strawberry Rhubarb Turnovers

Strawberry Rhubarb Turnovers
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Strawberry Rhubarb Turnovers combine juicy, sweet strawberries and tart rhubarb wrapped in a golden, flaky puff pastry. This easy-to-make treat balances bright fruit flavors and a buttery crust, perfect for brunch, dessert, or any special occasion. With simple ingredients and customizable options, these turnovers offer a delightful sweet-tart flavor and an irresistible crisp texture.

Ingredients

Scale

Filling Ingredients

  • 1 cup fresh strawberries, washed and chopped
  • 1 cup rhubarb stalks, chopped
  • 1/2 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch

Pastry and Finishing Ingredients

  • 1 sheet pre-made puff pastry, thawed
  • 1 egg, beaten (for egg wash)

Instructions

  1. Prepare the Filling: Wash and chop the strawberries and rhubarb into small pieces. In a bowl, combine with granulated sugar, lemon juice, and cornstarch. Toss gently to coat evenly and let sit for about 10 minutes to draw out juices and thicken the filling.
  2. Roll Out the Pastry: On a lightly floured surface, unfold or roll the puff pastry sheet. Cut into squares approximately 4 to 5 inches per side.
  3. Fill the Pastry Squares: Place a spoonful of the strawberry rhubarb filling in the center of each square, leaving enough space at the edges to seal without overfilling.
  4. Seal and Shape: Brush the edges of each square lightly with water or beaten egg. Fold into a triangle by bringing corners together and press edges firmly with a fork to seal. Cut a small slit on top of each turnover for steam to escape.
  5. Apply Egg Wash and Bake: Brush each turnover with the beaten egg wash for a golden, glossy finish. Arrange on a parchment-lined baking sheet and bake in a preheated oven at 400°F (205°C) for 20 to 25 minutes, until puffed and golden brown.
  6. Cool and Serve: Let the turnovers cool for a few minutes after baking to allow the filling to set and prevent burns when eating.

Notes

  • Keep puff pastry cold before baking for maximum flakiness.
  • Do not overfill turnovers to prevent leaking during baking.
  • Use fresh strawberries and rhubarb for best texture and flavor.
  • Allow the filling to rest to thicken and avoid soggy crusts.
  • Cut small slits on top of turnovers to let steam escape and keep pastry crisp.
  • The egg wash is essential for a beautiful golden sheen and slight crunch.

Nutrition

Keywords: Strawberry, Rhubarb, Turnovers, Puff Pastry, Dessert, Sweet-Tart, Flaky Pastry, Spring Recipes

Find it online: https://marysplate.com/strawberry-rhubarb-turnovers/