Description
These Strawberry Rhubarb Turnovers are a delightful spring dessert that combines the tartness of rhubarb with the sweetness of fresh strawberries, all wrapped in flaky puff pastry. A perfect treat for any occasion!
Ingredients
Scale
Filling:
- 1 cup chopped fresh rhubarb
- 1 cup chopped fresh strawberries
- 1/4 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Assembly:
- 1 sheet puff pastry (thawed)
- 1 egg (beaten with 1 tablespoon water for egg wash)
- coarse sugar for sprinkling (optional)
Instructions
- Preheat Oven: Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Filling: In a saucepan, cook rhubarb, strawberries, sugar, cornstarch, lemon juice, and vanilla until thickened. Let cool.
- Assemble Turnovers: Roll out puff pastry, cut into squares, add filling, fold into triangles, seal edges with a fork.
- Bake: Brush turnovers with egg wash, sprinkle with sugar, and bake for 18–20 minutes until golden brown.
- Serve: Allow to cool slightly before serving.
Notes
- Best served warm with ice cream.
- Frozen fruit can be used if fresh is unavailable.
- Store leftovers in the fridge and reheat in the oven for best results.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 270
- Sugar: 14g
- Sodium: 160mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
