Description
Delightful pastry pockets filled with a sweet and tangy mixture of fresh strawberries and rhubarb, perfect as a springtime dessert.
Ingredients
Scale
- 2 cups fresh strawberries, chopped
- 2 cups rhubarb, chopped
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 package puff pastry sheets
- 1 egg, beaten
- Powdered sugar (for dusting)
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium saucepan, combine the strawberries, rhubarb, sugar, cornstarch, and lemon juice. Cook over medium heat until bubbling and thickened (5-7 minutes). Let cool.
- Roll out puff pastry on a floured surface to 1/8-inch thickness and cut into 4-inch squares.
- Spoon a generous tablespoon of cooled filling into the center of each square.
- Fold pastry over to form a triangle and seal edges with a fork.
- Brush the tops with beaten egg.
- Place on a parchment-lined baking sheet and bake for 20-25 minutes until golden brown.
- Allow to cool slightly before dusting with powdered sugar. Serve warm.
Notes
Feel free to customize the filling with other fruits or spices. For a vegan option, substitute the egg wash and use vegan puff pastry.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 turnover
- Calories: 200
- Sugar: 15g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 20mg