Strawberry Rhubarb Turnovers

Total Time:
1 hr 15 min
Prep:
15 min
Cook:
1 hr

Yield:
8 turnovers
Level:
Easy

Ingredients
  • 1/4 cup water, plus 1 tablespoon
  • 1 pint strawberries, stems removed, plus sliced strawberries for garnish
  • 3/4 cup fresh or frozen rhubarb, (if fresh peel outside layer), cut into 1/2-inch pieces
  • 6 tablespoons sugar, divided
  • 1 teaspoon vanilla extract
  • 1/2 cup whipped cream cheese, room temperature
  • 1/4 cup sour cream
  • 2 eggs, divided
  • 2 teaspoons lemon zest
  • 1/3 cup chopped pistachios
  • 2 sheets frozen puff pastry, from 1 (17-ounce) package, thawed according to package directions
  • Powdered sugar, for garnish
Directions
Watch how to make this recipe.
  • In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)

  • In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.

  • Preheat the oven to 375 degrees F.

  • In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.

  • In a small bowl, beat the remaining egg and add 1 tablespoon of water.

  • Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.

  • Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.


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    This recipe is featured in:

    Spring Produce Guide