Strawberry Rhubarb Turnovers
These amazing turnovers are sweet, slightly tart, and coated in puff pastry with coarse sugar for the ultimate treat! (Bonus: They come together in a ridiculously short amount of time!)
Servings 8
Ingredients
- 1 1/2 cups thinly sliced rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 cup diced fresh strawberries
- 1 (17.3 oz.) box puff pastry, thawed
- 1 tablespoon all-purpose flour
- 1 large egg
- 1 tablespoon water
- 1 tablespoon coarse sugar, like turbinado
Instructions
- In a small saucepan over medium-low heat combine the rhubarb, sugar, and lemon. Cook for 5-10 minutes, or until rhubarb is tender.
- Remove from the heat and add in the strawberries.
- Let cool completely, and thicken up to a jam like consistency.
- Preheat oven to 400 degrees.
- Line a large, rimmed sheet pan with parchment. Reserve.
- Whisk the egg and water together in a small bowl.
- Sprinkle flour over a work surface.
- Roll out puff pastry with a rolling pin to flatten the seams.
- Cut each piece of puff pastry into 4 large squares.
- Place equal parts of the strawberry rhubarb mixture into the center of each of the squares.
- Brush egg wash over the edges of the square.
- Fold into a triangle over the filling.
- Using the tines of a fork, press to seal.
- Place the turnovers onto the parchment, leaving at least2-inches of space in between them.
- Brush the egg wash over the turnovers, and sprinkle with coarse sugar.
- Bake for 15-18 minutes, or until golden brown.
- Let cool for a few minutes, and enjoy!
- Note: Store in the refrigerator for up to 5 days. To refresh, just pop them in a 350 degree oven for a few minutes to warm through.