RHUBARB TURNOVERS
These simple spring hand-pies are packed to the brim with tangy sweetened rhubarb. Pack them along, cooled, for a picnic or serve them warm with equally tangy buttermilk-lemon granita.
Provided by Steven Satterfield
Categories Spring Dessert Pie Rhubarb Bake
Yield 6-8 servings
Number Of Ingredients 14
Steps:
- To prepare dough:
- Place the cut butter in the freezer to chill. Meanwhile, in a mixing bowl, combine the flour, salt, and sugar. Get some ice water ready. Add the chilled butter and cream cheese to the mixing bowl and, with both hands, rub the fat between your fingers through the flour until the texture resembles coarse meal, with some pea-size chunks remaining. Drizzle vinegar and 1 tablespoon ice water into the flour mixture and mix with a large spoon or spatula until the dough just comes together. On a floured surface, turn out the dough and pat gently into a disk. Lightly coat the top surface with flour, cover the disk in plastic wrap, and refrigerate for a minimum of 1 hour before rolling out.
- To make the turnovers:
- In a wide skillet, combine the rhubarb, salt, and nutmeg. Stir in 1 cup sugar and let rest for 10 minutes. Turn the burner on to medium heat and cook the rhubarb until the juices are released, about 5 minutes. Remove the rhubarb from the pan with a slotted spoon, transfer to a plate, and cool in the refrigerator. Continue to cook the remaining liquid until reduced to a syrupy glaze. Let the glaze cool. Return the strained, cooled rhubarb to the cooled glaze and toss to coat. Return the rhubarb mixture to the refrigerator.
- Remove the turnover dough from refrigerator. On a clean, floured surface, roll out the dough to 1/8-inch thick. Using a small plate, bowl, or saucer as a guide, cut out 6-inch circles of dough. Lay each circle on parchment paper, stack the circles, and refrigerate to keep the dough cold.
- Heat the oven to 350°F. In a small bowl, whisk the egg with 1 tablespoon water; set aside. Remove the dough circles from the refrigerator and transfer them to a parchment-lined cookie sheet or baking sheet. Spoon 1/4 cup of the rhubarb mixture onto one half of each dough circle, leaving 1/2 inch of space around the edge. Fold the dough over the rhubarb so the edges meet, and crimp the edges with a fork. Brush the top of the turnover with the egg wash and sprinkle with turbinado sugar. Cut thin slits in the top of the dough over the rhubarb with the tip of a paring knife to let steam escape.
- Bake on the middle rack of the oven until the dough is crisp and golden brown, 30 to 40 minutes. If desired, serve each turnover with 1/2 cup Lemon Buttermilk Ice.
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Mahit Shahriar
[email protected]These turnovers are the perfect dessert for any occasion. They're easy to make, they're delicious, and they're always a hit.
Pendo Kesi
[email protected]I've made these turnovers several times and they're always a hit. They're so easy to make and they're always a crowd-pleaser.
Bhatti Brand
[email protected]These turnovers are the perfect way to use up leftover rhubarb. They're easy to make and they're so delicious. I love the combination of sweet and tart.
Arbaz Ijaz
[email protected]I'm not a baker, but I was able to make these turnovers without any problems. They turned out great and they were so delicious. I will definitely be making them again.
Precious Dede
[email protected]I made these turnovers for a party and they were a huge success. Everyone loved them. They're so easy to make and they're always a hit.
Justin Caraballo
[email protected]These turnovers are the perfect summer dessert. The rhubarb filling is sweet and tart, and the crust is flaky and buttery. I love serving them with a scoop of vanilla ice cream.
Jilalu Ab
[email protected]I've made these turnovers several times now and they're always a hit. They're so easy to make and they always turn out perfect. The crust is flaky and the filling is delicious.
SM AK
[email protected]These turnovers were easy to make and turned out so delicious. The crust was flaky and the filling was perfectly sweet and tangy. I would definitely make these again.
Asmat Nawaz
[email protected]I made these turnovers with my kids and they had a blast. They loved helping me roll out the dough and fill the turnovers. The turnovers turned out great and we all enjoyed them.
Ysabella Pangit
[email protected]These turnovers were delicious! I used frozen rhubarb and they still turned out great. The crust was flaky and the filling was sweet and tart. I will definitely be making these again.
Inamullah Sikander
[email protected]I'm not a big rhubarb fan, but I really enjoyed these turnovers. The filling was sweet and tangy, and the crust was flaky and buttery. I would definitely make these again.
Sohail Tanoli
[email protected]I made these turnovers for a potluck and they were a huge hit! Everyone loved them. The crust was flaky and the filling was delicious. I will definitely be making these again.
WRT LLC
[email protected]These rhubarb turnovers were a delightful treat! The combination of tart rhubarb and sweet filling was perfect, and the flaky crust was cooked to perfection. I would definitely recommend this recipe to anyone looking for a delicious and easy-to-make