Strawberry and Rhubarb Turnovers

Prep Time: 25 minutes
Cook Time: 25 minutes
Cooling Time: 10 minutes
Total Time: 1 hour
Skill Level: Intermediate

Introduction

Strawberry and rhubarb is a classic combination that pairs the sweet, juicy richness of strawberries with the tart, sharp bite of rhubarb. Encased in a flaky, golden pastry, these turnovers are a delightful treat that’s perfect for spring and early summer when both fruits are in season.

These fruit-filled hand pies are portable, beautiful, and packed with flavor. Whether you serve them warm with a scoop of vanilla ice cream, cold from the fridge, or alongside an afternoon tea, they’re sure to become a seasonal favorite.

Ingredients

For the Filling:

• 1 cup fresh strawberries, hulled and diced

• 1 cup fresh rhubarb, diced (about 1 medium stalk)

• 1/3 cup granulated sugar

• 2 tablespoons light brown sugar

• 1 tablespoon lemon juice

• 1 tablespoon cornstarch

• 1 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon (optional)

• Pinch of salt

For the Dough (or Use Store-Bought Puff Pastry):

• 2 1/2 cups all-purpose flour

• 1 tablespoon granulated sugar

• 1 teaspoon salt

• 1 cup (2 sticks) unsalted butter, cold and cubed

• 6–8 tablespoons ice water

Time-saving tip: You can use store-bought puff pastry or pie crust if you’re in a hurry.

For Assembly:

• 1 egg, beaten (for egg wash)

• 1 tablespoon milk or water

• Coarse sugar (optional, for sprinkling)

Equipment Needed

• Medium saucepan

• Mixing bowls

• Rolling pin

• Pastry brush

• Baking sheet

• Parchment paper

• Knife or pastry cutter

• Cooling rack

Instructions

Step 1: Make the Dough (If Using Homemade Pastry)

1. In a large bowl, whisk together the flour, sugar, and salt.

2. Add the cold, cubed butter and use a pastry cutter or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.

3. Gradually add ice water, 1 tablespoon at a time, mixing just until the dough holds together when pressed.

4. Form the dough into a disk, wrap it in plastic wrap, and refrigerate for at least 30 minutes.

Tip: Don’t overwork the dough. You want those butter chunks for flaky layers!

Step 2: Prepare the Filling

1. In a medium saucepan over medium heat, combine the strawberries, rhubarb, granulated sugar, brown sugar, lemon juice, and cinnamon.

2. Stir occasionally and cook for about 5–7 minutes until the fruit softens and begins to release its juices.

3. In a small bowl, whisk the cornstarch with a tablespoon of water to create a slurry. Add this to the fruit mixture.

4. Stir constantly for 1–2 minutes until the mixture thickens.

5. Remove from heat, stir in the vanilla, and let the filling cool to room temperature.

Important: Letting the filling cool prevents it from making the pastry soggy.

Step 3: Roll and Cut the Dough

1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. On a lightly floured surface, roll out the dough to about 1/8 inch thickness.

3. Cut into squares about 5×5 inches (or circles, if preferred).

4. If using store-bought puff pastry, unfold it and follow the same cutting instructions.

Step 4: Assemble the Turnovers

1. Spoon about 1–2 tablespoons of the cooled fruit filling into the center of each square.

2. Fold the dough over into a triangle, pressing the edges together with your fingers or a fork to seal.

3. Place the turnovers on the prepared baking sheet.

Step 5: Apply Egg Wash and Sugar

1. In a small bowl, whisk the egg with 1 tablespoon of milk or water.

2. Brush the tops of each turnover with the egg wash.

3. Sprinkle with coarse sugar if desired.

Step 6: Bake

1. Bake the turnovers in the preheated oven for 20–25 minutes, or until golden brown and puffed.

2. Remove from the oven and let them cool on the pan for 5 minutes before transferring to a wire rack.

Serving Suggestions

• Serve warm with a scoop of vanilla ice cream or whipped cream.

• Dust with powdered sugar for a pretty presentation.

• Enjoy cold for breakfast or a snack!

Storage Tips

• Refrigerator: Store leftovers in an airtight container for up to 3 days.

• Freezer: Freeze unbaked turnovers on a tray, then transfer to a freezer bag. Bake from frozen, adding 5–7 minutes to the bake time.

• Reheating: Warm in the oven at 350°F (175°C) for 10 minutes or until heated through.

Nutritional Information (Per Turnover)

Note: Nutritional values are approximate and can vary based on ingredient brands and whether you use homemade or store-bought dough.