Description
Delightful turnovers filled with a sweet and tangy strawberry-rhubarb filling, perfectly encased in flaky puff pastry.
Ingredients
Scale
- 1 cup strawberries, chopped
- 1 cup rhubarb, chopped
- 1/2 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 package of puff pastry (2 sheets)
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 400°F (200°C).
- Combine the strawberries, rhubarb, sugar, cornstarch, and vanilla in a saucepan. Cook over medium heat until thickened, about 5-7 minutes, then let cool slightly.
- Roll out the puff pastry on a floured surface and cut into 4×4 inch squares.
- Place a spoonful of the cooled fruit filling in the center of each pastry square.
- Fold the pastry over to create a triangle, sealing the edges with a fork.
- Brush the tops with beaten egg.
- Bake for 20-25 minutes or until golden brown and puffed.
- Dust with powdered sugar before serving if desired.
Notes
Store leftovers in an airtight container in the refrigerator for up to three days. For longer storage, freeze unbaked turnovers wrapped properly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 250
- Sugar: 12g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg