There’s nothing quite like the sweet tartness of fresh strawberries paired with the tang of rhubarb, and this recipe transforms those seasonal favorites into irresistible pastries. These Easy Strawberry Rhubarb Turnovers are flaky, buttery, and surprisingly simple to put together, making them an ideal weekend baking project or a delightful breakfast treat.
Why You Will Love This Recipe
These Easy Strawberry Rhubarb Turnovers capture the essence of spring in every bite. The filling strikes the perfect balance between sweet and tart, enhanced by hints of warming spice. Using pre-made puff pastry significantly cuts down on prep time, ensuring you get that gorgeous, flaky exterior without hours of dough rolling. They are portable, perfect for picnics, packed lunches, or served warm with coffee. Furthermore, the vibrant color of the fruit filling makes them visually stunning.
Ingredients
- 1 package (14.1 ounces) frozen puff pastry sheets, thawed according to package directions
- 2 cups fresh rhubarb, finely chopped (about 1/2-inch pieces)
- 2 cups fresh strawberries, hulled and diced
- 3/4 cup granulated sugar (adjust to taste depending on the tartness of the rhubarb)
- 2 tablespoons cornstarch
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon ground cinnamon
- 1 tablespoon lemon juice (freshly squeezed is best)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon turbinado sugar or coarse sugar (for sprinkling)
Step-by-Step Instructions
- Prepare the Fruit Filling: In a medium bowl, gently combine the chopped rhubarb, diced strawberries, granulated sugar, cornstarch, vanilla extract, cinnamon, and lemon juice. Stir until the fruit is evenly coated. Let this mixture sit for at least 15 minutes; this allows the sugar to start drawing out the juices.
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line two large baking sheets with parchment paper.
- Roll the Pastry: Unfold the thawed puff pastry sheets onto a lightly floured surface. If the pastry seems too thick, gently roll each sheet slightly thinner into a rough rectangle. Cut each sheet into six equal squares (you should have 12 squares total).
- Fill the Turnovers: Place about 2 tablespoons of the fruit filling onto one half of each pastry square, leaving a 1/2-inch border around the edges. Be careful not to overfill, as the fruit will release moisture while baking.
- Seal the Turnovers: Brush the edges of the pastry with the beaten egg wash. Fold the empty side of the pastry over the filling to create a triangle shape. Crimp the edges firmly with a fork to seal them completely—this is crucial to prevent leaks. Cut two small slits in the top of each turnover to allow steam to escape.
- Bake: Arrange the turnovers on the prepared baking sheets. Brush the tops lightly with the remaining egg wash and sprinkle generously with turbinado sugar.
- Bake for 20 to 25 minutes, or until the pastry is puffed, deeply golden brown, and the fruit filling is bubbling thickly.
- Cool: Let the Easy Strawberry Rhubarb Turnovers cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool slightly more before serving warm.
Expert Tips / Pro Tips
To achieve the flakiest possible results, ensure your puff pastry remains as cold as possible while working with it. If your kitchen is warm, chill the cut squares of pastry briefly in the refrigerator before filling.
Preventing soggy bottoms is key. The cornstarch in the filling absorbs excess liquid, but if your rhubarb is particularly juicy, you can let the mixed filling drain for 10 minutes before using it, discarding any excess liquid that accumulates at the bottom of the bowl.
Make sure the edges are securely crimped. If steam escapes during baking, the juices can run out onto the parchment paper, which can sometimes cause the pastry to stick or steam rather than crisp up beautifully.
Variations & Substitutions
For a richer flavor, try adding 1/4 teaspoon of almond extract to the fruit filling along with the vanilla.
If you don’t have rhubarb, this recipe works wonderfully with just strawberries, perhaps increasing the tartness slightly with an extra teaspoon of lemon juice, or substituting 1/4 of the strawberries with fresh raspberries.
Alternative Topping: Instead of turbinado sugar, you can make a simple glaze by whisking 1 cup of powdered sugar with 2 tablespoons of milk and a splash of vanilla, drizzling it over the cooled turnovers.
Serving Suggestions
These turnovers are fantastic when served warm, ideally within an hour of baking. They pair perfectly with a scoop of high-quality vanilla bean ice cream or a dollop of freshly whipped cream. For breakfast or brunch, serve alongside strong brewed coffee or a glass of milk.
Storage, Freezing & Reheating
Storage: Store cooled turnovers in an airtight container at room temperature for up to 2 days. They are best eaten the day they are made.
Freezing (Baked): Allow the turnovers to cool completely. Place them in a freezer-safe bag or container, separating layers with parchment paper. Freeze for up to 3 months. To reheat, bake directly from frozen at 350°F (175°C) for 15-20 minutes until heated through and crisp.
Freezing (Unbaked): Assemble the turnovers completely but do not bake. Place them on a parchment-lined tray and flash freeze until solid. Transfer them to a freezer bag. When ready to bake, proceed as directed in the instructions, adding 5-10 minutes to the baking time.
Nutrition Information
Note: Nutritional values are estimates and will vary based on the specific brand of puff pastry and exact measurements of fruit used.
| Nutrient | Amount Per Serving (Yields 12) |
|---|---|
| Calories | Approx. 280 kcal |
| Total Fat | 18g |
| Saturated Fat | 7g |
| Carbohydrates | 27g |
| Sugar | 12g |
| Protein | 3g |
FAQ
Can I use fresh vs. frozen rhubarb?
Yes, you can use fresh or frozen rhubarb. If using frozen rhubarb, do not thaw it first; add it directly to the mixing bowl with the other ingredients. You may need to add an extra teaspoon of cornstarch to ensure the filling sets properly due to the added moisture.
Why did my turnovers leak filling while baking?
Leaking usually occurs for two main reasons: either the turnover was overfilled, or the edges were not crimped tightly enough. Ensure you leave a generous border and press firmly with a fork all the way around the edge to create a proper seal.
What is the role of the cornstarch in this recipe?
Cornstarch acts as a thickening agent. As the fruit heats up in the oven, it releases a lot of liquid. The cornstarch gelatinizes, creating a thick, jam-like consistency so the juices don’t run out and make the bottom crust soggy.
Easy Strawberry Rhubarb Turnovers
Ingredients
Method
- Prepare the filling: In a medium saucepan, combine the diced rhubarb, strawberries, granulated sugar, cornstarch, and lemon zest. Stir gently to coat.
- Cook the filling: Heat the fruit mixture over medium heat, stirring frequently. Bring to a simmer and cook for about 8-10 minutes, until the rhubarb is slightly softened and the mixture has thickened. Remove from heat and let cool completely (refrigerate for faster cooling).
- Prepare the pastry: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Unroll the pie crusts and cut each into 3 equal squares (6 squares total).
- Assemble the turnovers: Place about 2 tablespoons of the cooled filling onto one half of each pastry square, leaving a 1/2-inch border around the edges. Fold the empty side over the filling to form a triangle shape, pressing the edges together to seal.
- Finish and bake: Crimp the edges with a fork to ensure a good seal. Cut two small slits in the top of each turnover to allow steam to escape. Whisk the egg with milk/water to create an egg wash, brush over the tops, and sprinkle with coarse sugar if desired.
- Bake for 20-25 minutes, or until the crusts are golden brown and puffy. Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.