Description
These delicious Strawberry Rhubarb Turnovers feature flaky puff pastry filled with a sweet-tangy strawberry rhubarb sauce, perfectly balanced with a vanilla frosting drizzle. Ideal for breakfast, desserts, or a quick snack, they are easy to make and utterly delightful.
Ingredients
Units
Scale
Strawberry Rhubarb Sauce
- 1 cup rhubarb
- 1/4 cup granulated sugar
- 1 Tablespoon all-purpose flour
- 1/8 teaspoon salt
- 1 Tablespoon butter
- 2 teaspoons water
- 1 cup strawberries
- 1/4 teaspoon vanilla extract
Turnovers
- 1 package (2 count, 17.3 oz) frozen puff pastry
- 1 egg white
Vanilla Frosting
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk
Instructions
- Thaw the puff pastry: Remove the puff pastry from the freezer and thaw it at room temperature. This process will take about one hour.
- Make the strawberry rhubarb sauce: In a saucepan over medium-high heat, add rhubarb, sugar, flour, salt, butter, and water. Cook for 5 minutes, stirring occasionally, until the rhubarb softens and breaks down into a sauce. Then add strawberries to the mixture and cook for an additional 2-5 minutes until your desired consistency is reached. If you want larger strawberry chunks, cook for a shorter time. Remove from heat and stir in 1/4 teaspoon of vanilla extract. Let the sauce cool to room temperature.
- Prepare and fill the turnovers: Spoon two tablespoons of cooled strawberry rhubarb sauce into the center of each puff pastry square, leaving a small border around the edges. Avoid overfilling the squares, as this can make sealing the turnovers difficult. Fold the pastry over the filling to create a turnover shape, fully enclosing the filling. Use a fork to crimp the edges and seal the turnovers tightly.
- Optional step for a golden finish: If you prefer a glossy and golden look, brush the top of each turnover with beaten egg white or milk using a pastry brush.
- Bake the turnovers: Place the prepared turnovers on a greased or parchment-lined baking sheet. Bake in a preheated oven at 400°F for 20-25 minutes until they are golden brown and puffed up.
- Cool the turnovers: Remove the turnovers from the oven and place them on a wire rack to cool for a few minutes.
- Prepare the vanilla frosting: In a small bowl, whisk together powdered sugar, vanilla extract, and milk until smooth. Adjust the milk quantity if necessary to achieve a drizzle-friendly consistency.
- Drizzle and serve: Drizzle the cooled turnovers with the prepared vanilla frosting. Serve immediately or store in an airtight container for up to 3 days.
Notes
- Be cautious not to overfill the turnovers as they can be difficult to seal and might leak during baking.
- The rhubarb sauce can be prepared in advance and refrigerated until ready to use.
- Apply the frosting only once the turnovers have cooled to prevent it from melting.
- You can experiment with different fruit combinations to create custom fillings.
Nutrition
- Serving Size: 1 turnover
