Sweet, tart and perfectly flaky these Strawberry Rhubarb Turnovers are a deliciously easy spring treat or brunch recipe!
Homemade pastries aren’t usually worth it. They’re complicated, take days to make and never turn out as good as the ones at the bakery down the street. Well, not anymore! Crank up your ovens folks, we’re making strawberry rhubarb turnovers!
Remember my favorite secret baking ingredient? Yep, puff pastry! That’s the speedy secret to these flaky, tender turnovers. Tender, sweet-tart rhubarb, sweet strawberries and lots of vanilla all wrapped up in a crispy, flaky crust!
Fresh sweet strawberries and lots of tart-sweet rhubarb, slow cooked with a bit of honey make for a light, fresh and fruity filling. If rhubarb isn’t in season, raspberries, blueberries or blackberries would be a great replacement. You may need to reduce the cook time just a smidge to not seriously overcook the fruit though.
Before serving, whip up a powdered sugar glaze and drizzle it over the top of the warm pastries. The glaze is optional but really, it’s not because glaze is amazing and makes everything better!
Easy Strawberry Rhubarb Turnovers
Sweet, tart and perfectly flaky these Strawberry Rhubarb Turnovers are a deliciously easy spring treat or brunch recipe!
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 8 Servings 1x
Ingredients
Strawberry Rhubarb Turnovers
- 2 cups chopped rhubarb
- 1 1/2 cups chopped strawberries
- 1/3 cup honey
- 1/2 vanilla bean, split, seeds scraped (or 1/2 teaspoon vanilla extract)
- 1 package (17.3-oz.) frozen puff pastry (2 sheets), thawed
- 1 egg, beaten
- 2 tablespoons granulated sugar
Glaze
- 3/4 cup powdered sugar
- 1 tablespoon milk
- 1/2 vanilla bean, split, seeds scraped (or 1/2 teaspoon vanilla extract)
Instructions
- In a medium saucepan, combine the rhubarb, strawberries and honey over medium-low heat. Simmer, 7 to 10 minutes, stirring occasionally or until the rhubarb is very tender and beginning to fall apart.
- Remove the saucepan from the heat and stir in the seeds from half of the vanilla bean. Transfer the mixture to a fine mesh strainer set over a medium bowl. Press the mixture to remove excess liquid.
- Heat the oven to 400°F and line two baking sheets with parchment paper; set aside. Unfold one of the puff pastry sheets onto a lightly floured work surface and press out into a square. Cut the puff pastry sheet into 4 equal squares; repeat with the remaining sheet.
- Spoon a scant tablespoon of the rhubarb mixture into the center of the squares. Brush the edges of the pastry squares with a small amount of egg wash and then carefully fold the pastry squares in half diagonally to form triangles. Use a fork to seal the edges together and place the turnovers 2-inches apart on the prepared pans. Cut three small slits in the top of each turnover. Brush the tops of the pastries with the egg mixture and sprinkle with a pinch of sugar.
- Bake 15 to 18 minutes or until the turnovers are golden brown and puffed. Meanwhile, in a small bowl, stir together the powdered sugar, milk and vanilla bean until smooth. Drizzle over the top of the turnovers; serve warm or at room temperture.
Nutrition
- Serving Size: 1 Serving
- Calories: 417
- Sugar: 16g
- Sodium: 152mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 5mg
What’s your favorite rhubarb recipe?
Still looking for some sweet-tart deliciousness? Try one of these…
Rhubarb Sidecar from Serious Eats
Rhubarb Tart from Baking a Moment
Rhubarb Sorbet from Simply Recipes
Or, how about a Rhubarb Old Fashioned Cocktail…
Or maybe a Rhubarb Upside-Down Cupcake? YUM!
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