Description
Delight in these flaky, golden Strawberry Rhubarb Turnovers featuring a sweet-tart filling of simmered rhubarb and fresh strawberries, encased in crisp puff pastry. Perfect for a brunch treat or an elegant dessert, these turnovers combine seasonal fruit flavors with a hint of cinnamon, baked to perfection with a crunchy egg-wash finish.
Ingredients
Filling
- 1 1/2 cups diced rhubarb (1-inch pieces)
- 1/4 cup sugar
- 1 cup diced strawberries
- 1/4 teaspoon ground cinnamon
Pastry
- 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
- Prepare the Filling: Combine the diced rhubarb and sugar in a medium saucepan over medium-low heat. Simmer gently, stirring occasionally, until the rhubarb softens and becomes tender, about 5 to 10 minutes. Remove from heat and stir in the diced strawberries and ground cinnamon. Allow the mixture to cool completely to room temperature, then strain out any excess liquids to achieve a thick filling.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
- Prepare Puff Pastry: Lightly dust your work surface with all-purpose flour. Unfold the puff pastry sheets carefully and using a rolling pin, gently roll them out slightly to seal any perforations in the sheets. Cut each sheet into four equal squares, resulting in 8 squares total.
- Fill and Shape Turnovers: Spoon the strawberry-rhubarb filling onto the center of each pastry square. Fold each square diagonally to form a triangle, enclosing the filling. Use a fork to crimp and press the edges firmly together to seal the turnovers fully and prevent leakage during baking. Place the turnovers on the prepared baking sheets, spacing them at least 2 inches apart to allow puffing.
- Decorate and Prepare for Baking: Cut three small slits on the top of each turnover to allow steam to escape. Brush the surface generously with the egg wash to help achieve a golden brown color. Optionally, sprinkle sanding sugar on top for added sweetness and crunch.
- Bake the Turnovers: Place the baking sheets in the preheated oven and bake for 15 to 18 minutes, or until the turnovers are puffed up and a deep golden brown. Remove from oven and transfer the turnovers to a wire rack to cool completely before serving.
- Storage and Advance Preparation: The fruit filling can be prepared up to one day in advance and stored in an airtight container in the refrigerator. When ready to assemble, strain the filling again if needed to remove excess liquid.
Notes
- The filling can be made ahead and refrigerated for up to 24 hours to enhance flavors.
- Make sure to thoroughly cool and strain the filling to avoid soggy pastry.
- Use cold puff pastry sheets for best puff and flakiness.
- Optionally brush with egg wash multiple times for a more lustrous finish.
- Sanding sugar adds a beautiful sparkle and light crunch but can be omitted.
- Serve turnovers warm or at room temperature for best taste.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
