Strawberry Rhubarb Turnovers
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Discover a dessert that screams summer with every soft, flaky, fruit-filled bite. It’s these Strawberry Rhubarb Turnovers. They’re like toaster strudels but on a whole other level. No artificial ingredients – only real, wholesome ingredients required. The brightness of the strawberries combined with the tender sweet rhubarb and flaky puff pastry creates a sweet treat so good, even Martha Stewart would be impressed.
Why You’ll Love Strawberry Rhubarb Turnovers
- Easy: This recipe uses store-bought puff pastry, making it a breeze to whip up. No need for hours of chilling or complicated dough prep.
- Flavorful: The combination of sweet strawberries and tart rhubarb creates a truly irresistible flavor profile.
- Perfect for Summer Potlucks: These handheld treats are ideal for picnics, bake sales, or potlucks. They’re guaranteed to disappear in a flash!
- Customizable Filling: Feel free to experiment with different fruits! Blueberries, peaches, or cherries would all be delicious variations.
- Flaky Perfection: The golden brown, flaky puff pastry adds a delightful textural contrast to the juicy filling.
Ingredients Needed To Make Strawberry Rhubarb Turnovers
- Frozen puff pastry or homemade puff pastry
- Strawberries
- Rhubarb
- Sugar
- Cornstarch
- Water
- Egg
- Powdered sugar
- Milk
Before You Get Started: A couple notes to help you get the best results
How To Make Strawberry Rhubarb Turnovers
- Make the filling: In a pot, combine fruit, sugar, and cornstarch mixed with water. Cook over medium-low heat, stirring often and mashing the fruit until thickened, about 15-20 minutes. Let it cool completely.
- Prep for baking: Preheat oven to 400°F (200°C), line baking sheets with parchment paper, and thaw puff pastry.
- Assemble: Cut puff pastry sheets into squares, spoon filling in the center of each square.
- Egg wash: In a small bowl, whisk together egg and water. Brush the edges of each pastry square with the egg wash.
- Fold and seal: Fold each pastry square over the filling to form a triangle. Press the edges with a fork to seal.
- Bake: Place turnovers on baking sheets and bake for 20-25 minutes, or until golden brown.
- Glaze (optional): While turnovers bake, mix powdered sugar with milk until thick but pourable. Drizzle glaze over cooled turnovers.
- Enjoy!
Variations & Substitutions
- Fruity Fun: Swap out the strawberries and rhubarb for your favorite seasonal fruits. Blueberries, peaches, cherries, or even apples would all be delicious options.
- Creamy Twist: For an extra decadent treat, add a dollop of whipped cream or vanilla ice cream alongside the fruit filling before folding the turnovers.
- Savory Surprise: Feeling adventurous? Try a savory version by using a mixture of sauteed vegetables and cheese for the filling.
Commonly Asked Questions
Can I use fresh puff pastry instead of frozen?
Absolutely! Fresh puff pastry will work just fine in this recipe. We have an easy rough puff pastry that would work perfectly in this recipe. However, keep in mind that fresh puff pastry requires chilling and rolling before using, which can add a bit more time to the recipe.
Get all the best baking tips!
Wondering how in the world to get the BEST bake every time? We’ve laid it all out for you.
How can I tell when the turnovers are done?
The turnovers are finished baking when they’re golden brown and puffed. You can also gently peek underneath one to see if the pastry is cooked through.
How should I store leftover turnovers?
Store leftover Strawberry Rhubarb Turnovers in an airtight container at room temperature for up to 2 days. You can also freeze them for longer storage. To freeze, place the cooled turnovers in a single layer on a baking sheet and freeze for about an hour. Once frozen, transfer them to a freezer-safe container or bag. They’ll keep for up to 3 months in the freezer.Thaw overnight in the refrigerator before reheating.
How can I reheat the turnovers?
To reheat leftover turnovers, preheat your oven to 350°F (175°C). Place the turnovers on a baking sheet and bake for 5-10 minutes, or until warmed through. You can also reheat them individually in a toaster oven using the same method.
Strawberry Rhubarb Turnovers
Equipment
- Measuring cups and spoons
- Medium-sized stockpot
- Small bowl
- Spoon for stirring
- Potato masher
- Baking sheets (2)
- pastry brush
- Fork
Ingredients
- 2 sheets of frozen puff pastry or homemade puff pastry
- 1 ½ cups strawberries sliced
- 1 ½ cups rhubarb sliced thin
- ½ cup sugar
- 3 tbsp cornstarch
- 3 tbsp water
- 1 egg for egg wash
- 1 tbsp water for egg wash
For glaze
- 2 cups powdered sugar
- 3-4 tbsp milk
Instructions
- In a medium-sized stockpot, combine the sliced strawberries and rhubarb with sugar. In a small bowl, mix cornstarch and water. Add the mixture to the pot. Cook over medium-low heat, stirring continuously and using a masher to break up the fruits. Cook until softened, approximately 15-20 minutes. Allow to cool.
- Preheat the oven to 400°F (200°C). Line two cookie sheets with parchment paper.
- Cut each puff pastry sheet into 6 squares. Spoon a couple of tablespoons of the cooled filling into the center of each square.
- In a small bowl, whisk together the egg and 1 tbsp of water to make the egg wash. Brush the edges of each pastry square with the egg wash.
- Fold over each pastry square to form a triangle, sealing the edges with a fork.
- Place the turnovers on the prepared baking sheets. Bake for 20-25 minutes or until golden brown.
- While the turnovers are baking, prepare the glaze. In a mixing bowl, combine powdered sugar with 3 tbsp of milk, adding more milk if needed to reach desired consistency.
- Once the turnovers are baked and cooled, drizzle the glaze on top.
- Enjoy!
Nutrition
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Savor the summer season with these Strawberry Rhubarb Turnovers. They’re quick, easy, and make the most of seasonal fruits! Perfect for pairing with your morning coffee or as a fruity dessert.
