Strawberry Rhubarb Turnovers Recipe

These Strawberry Rhubarb Turnovers transform simple ingredients into a delightful pastry that balances tart rhubarb with sweet strawberries, all wrapped in flaky puff pastry. Ready in just 40 minutes, they’re perfect for breakfast, dessert, or an afternoon treat with coffee. The homemade strawberry-rhubarb filling offers a perfect balance of flavors, while the vanilla glaze adds just the right touch of sweetness to finish these irresistible hand pies.

Why You’ll Love This Recipe

• No Fuss Pastry: Store-bought puff pastry does all the heavy lifting, giving you bakery-quality results without any of the complicated dough work.
• Perfect Balance of Flavors: The tangy rhubarb and sweet strawberries create a filling that’s not too sweet and not too tart—just perfectly balanced.
• Versatile Treat: These turnovers work beautifully for breakfast, dessert, or an impressive addition to brunch spreads when you have guests.
• Make-Ahead Friendly: The filling can be prepared ahead of time, making assembly quick when you’re ready to bake.

this Recipe

Ingredients You’ll Need

For the Strawberry Rhubarb Sauce

• Rhubarb: The star of the show that provides a tangy, bright flavor that pairs perfectly with strawberries.
• Granulated sugar: Balances the tartness of the rhubarb without making the filling overly sweet.
• All-purpose flour: Thickens the sauce, preventing runny turnovers.
• Salt: Just a pinch enhances all the flavors in the filling.
• Butter: Adds richness and smoothness to the filling.
• Water: Helps create the right consistency for the sauce.
• Strawberries: Brings natural sweetness and beautiful color to complement the rhubarb.
• Vanilla extract: Rounds out the flavors with a warm, aromatic note.

For the Turnovers

• Frozen puff pastry: The shortcut that makes these turnovers so easy yet incredibly impressive.
• Egg white: Creates a beautiful golden sheen on the pastry when baked.

For the Vanilla Frosting

• Powdered sugar: Forms the base of the smooth, sweet glaze.
• Vanilla extract: Adds warm flavor that pairs perfectly with the fruit filling.
• Milk: Thins the frosting to the perfect drizzling consistency.

Variations

Looking to switch things up? Try these delicious alternatives:

• Berry Bonanza: Swap in blueberries, blackberries, or raspberries for some or all of the strawberries.
• Spiced Version: Add a touch of cinnamon or cardamom to the filling for a warm, spiced flavor profile.
• Citrus Twist: Add lemon or orange zest to the filling for a bright, citrusy note.
• Almond Accent: Replace the vanilla in the frosting with almond extract and sprinkle sliced almonds on top for a nutty variation.

How to Make Strawberry Rhubarb Turnovers

Step 1: Prepare the Pastry

Remove the frozen puff pastry from the package and allow it to thaw at room temperature for about an hour until pliable but still cool to the touch.

Step 2: Make the Filling

In a medium saucepan over medium-high heat, combine the rhubarb, sugar, flour, salt, butter, and water. Cook for 5 minutes, stirring frequently, until the rhubarb softens and breaks down into a sauce-like consistency.

Step 3: Add Strawberries

Add the strawberries to the pan and continue cooking for 2-5 minutes. For chunkier filling, cook less time; for smoother filling, cook longer. The mixture should thicken as it cooks.

Step 4: Finish the Filling

Remove the saucepan from heat and stir in the vanilla extract. Set aside and allow the filling to cool completely to room temperature before assembling the turnovers.

Step 5: Prepare for Baking

Preheat your oven to 400°F and line a baking sheet with parchment paper. Unfold the thawed puff pastry and cut each sheet into four squares.

Step 6: Fill and Shape

Place two tablespoons of the cooled strawberry-rhubarb filling in the center of each pastry square, leaving a border around the edges. Fold one corner over to the opposite corner to form a triangle, then press the edges firmly with a fork to seal.

Step 7: Add Finishing Touch

Brush the tops of the turnovers with beaten egg white for a golden finish. This step is optional but highly recommended for that professional bakery look.

Step 8: Bake

Place the prepared turnovers on your lined baking sheet, spacing them evenly. Bake for 20-25 minutes or until they’ve puffed up and turned a beautiful golden brown.

Step 9: Make the Frosting

While the turnovers cool, whisk together powdered sugar, vanilla extract, and enough milk to reach a smooth, drizzling consistency in a small bowl.

Step 10: Glaze and Serve

Once the turnovers have cooled for about 10 minutes, drizzle the vanilla frosting over the top. Serve warm or at room temperature.

Pro Tips for Making the Recipe

• Cold Matters: Keep your puff pastry cold until you’re ready to work with it. If it gets too warm, pop it back in the refrigerator for a few minutes.
• Don’t Overfill: Resist the temptation to add extra filling—too much will make your turnovers leak during baking.
• Seal Completely: Make sure the edges are well-sealed to prevent any filling from escaping during baking.
• Watch Closely: Puff pastry can go from perfectly golden to over-browned quickly, so keep an eye on them during the last few minutes of baking.
• Cool Before Frosting: Let the turnovers cool for at least 10 minutes before adding the frosting, or it will melt right off.

How to Serve

These versatile turnovers can be enjoyed in multiple ways:

Breakfast Option

Serve warm with a cup of coffee or tea for a special breakfast treat.

Dessert Pairing

Top with a scoop of vanilla ice cream for an elevated dessert experience.

Brunch Star

Include on a brunch buffet alongside savory options for a sweet contrast.

Make Ahead and Storage

Storing Leftovers

Store completely cooled turnovers in an airtight container at room temperature for up to 3 days. Separate layers with parchment paper to prevent sticking.

Freezing

These turnovers freeze beautifully! Freeze unbaked assembled turnovers on a baking sheet until solid, then transfer to a freezer bag for up to 3 months. Bake directly from frozen, adding a few extra minutes to the baking time.

Reheating

To recapture that fresh-baked taste, warm refrigerated turnovers in a 300°F oven for 5-7 minutes until heated through and crisp again. Avoid microwaving, as this will make the pastry soggy.

FAQs

Can I use frozen rhubarb and strawberries for this recipe?
Absolutely! Thaw both completely and drain excess liquid before using. You might need to cook the filling a bit longer to achieve the right consistency since frozen fruit typically releases more moisture.

My puff pastry got too warm and soft. What should I do?
No problem! Simply place it in the refrigerator for 15-20 minutes until it firms up but remains pliable. Working with cold puff pastry ensures you’ll get those beautiful, flaky layers after baking.

Can I make these turnovers ahead of time for a special breakfast?
Yes! Prepare the filling up to 3 days ahead and store it in the refrigerator. You can also assemble the turnovers the night before, cover them with plastic wrap, and refrigerate. Bake them fresh in the morning for a special breakfast with minimal effort.

I don’t have a fork to seal the edges. What else can I use?
You can also use the tines of a cocktail fork, the back of a butter knife to create pattern, or simply press firmly with your fingers. The key is creating a good seal to keep the filling inside during baking.

Final Thoughts

These Strawberry Rhubarb Turnovers bring together the perfect balance of tart and sweet in a handheld pastry that feels special enough for celebrations yet simple enough for everyday treats. The contrast between the flaky, buttery puff pastry and the fruity filling creates something truly irresistible. Whether you’re a longtime rhubarb enthusiast or trying it for the first time, these turnovers are sure to become a favorite in your recipe collection!

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