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Strawberry Rhubarb Turnovers
Anne Newgent

Strawberry Rhubarb Turnovers

These delicious Strawberry Rhubarb Turnovers are a strategic part of an active lifestyle. Experience a harmonious blend of tart and sweet, awakening your senses.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Notes

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 teaspoon salt
  • 1 cup unsalted butter, very cold and cut into ½-inch cubes
  • ½ cup ice water
  • 1 large egg, for egg wash
  • 1 tablespoon milk or cream, for egg wash
  • 1 tablespoon coarse sugar, for sprinkling
  • 2 cups chopped rhubarb
  • 1 ½ cups sliced fresh strawberries
  • ½ cup granulated sugar
  • 2 tablespoons cornstarch
  • 1 teaspoon fresh lemon juice
  • ½ teaspoon vanilla extract
  • Pinch of ground cinnamon or cardamom (optional)

Method
 

  1. In a large bowl, whisk together the flour and salt. Cut in the cold butter until the mixture resembles coarse crumbs.
  2. Gradually add the ice water, mixing gently until the dough comes together. Form into two discs and refrigerate for 30 minutes.
  3. Combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, vanilla extract, and optional spices in a bowl.
  4. Preheat your oven to 400°F (200°C) and line baking sheets with parchment paper.
  5. Roll out one disc of chilled dough into a rectangle and cut into 4-inch squares.
  6. Spoon the filling onto one half of each square, fold over, and seal the edges.
  7. Brush with egg wash, sprinkle sugar, and cut slits for steam.
  8. Bake for 20-25 minutes until golden brown and filling is bubbly.
  9. Cool on a wire rack.

Notes

Ensure the butter and water are very cold for a flaky pastry. Adjust sugar based on the sweetness of the fruit.