Strawberry Rhubarb Turnovers Recipe

Spring has here with a simple Strawberry Rhubarb Turnover recipe that uses buttery puff pastry and fresh fruit filling.


– 1 1/2 cups diced rhubarb (1-inch pieces) – 1/4 cup sugar – 1 cup diced strawberrie – 1/4 teaspoon ground cinnamon – All-purpose flour, for dusting work surface – 1 (17.3-oz.) package frozen puff pastry (2 sheets), thawed – 1 large egg, whisked with 1 Tablespoon water – Sanding sugar, for topping (optional)

Medium-low boil rhubarb and sugar in a medium pot. Stir occasionally while boiling for 5–10 minutes to tenderise rhubarb. Remove skillet from heat and add strawberries and cinnamon.   

Step 1


Cool the mixture to room temp. As mixture cools, filter liquids. Preheat oven to 400°F and line two baking pans with paper. On a lightly floured board, spread puff pastry.   

Step 2

Roll pastry with a pin to seal perforations. Cut puff pastry into four squares. Place strawberry-rhubarb filling in square centres and slowly fold diagonally to make triangles.   

Step 3

Fork-seal turnover edges and place 2 inches apart on baking pans. Brush turnovers with egg wash, cut three little slits, and optionally sprinkle sanding sugar.  

Step 4

Turnovers should puff and brown in 15–18 minutes. Let turnovers cool on rack before serving.  

Step 5


– Calories: 380kcal,  – Carbohydrates: 36g,  – Protein: 5g,  – Fat: 24g,  – Saturated Fat: 6g,  – Polyunsaturated Fat: 3g,  – Monounsaturated Fat: 13g,  – Trans Fat: 1g,  – Cholesterol: 20mg,  – Sodium: 162mg,  – Potassium: 139mg,  – Fiber: 2g,  – Sugar: 8g,  – Vitamin A: 56IU,  – Vitamin C: 12mg,  – Calcium: 32mg,  – Iron: 2mg

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