STRAWBERRY RHUBARB TURNOVERS
Steps:
- In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)
- In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
- In a small bowl, beat the remaining egg and add 1 tablespoon of water.
- Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.
- Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
John Kaman
[email protected]These turnovers are the perfect summer treat! The strawberries and rhubarb are so fresh and flavorful. The crust is flaky and buttery. I will definitely be making these again.
Rehman Ktk
[email protected]These turnovers were a disappointment. The crust was tough and the filling was bland. I won't be making these again.
Ty Block
[email protected]I've made these turnovers several times now and they're always a hit! My family loves them and they're perfect for any occasion.
Pooja tHaQuReE
[email protected]These turnovers were a bit time-consuming to make, but they were worth it! They were absolutely delicious and my friends and family loved them.
Shah Hasnain
[email protected]I'm not sure what I did wrong, but my turnovers turned out really dry. The filling was also a bit too tart for my taste.
Cecilia Martinez
[email protected]These turnovers were just what I was looking for! They were easy to make and so delicious. I will definitely be making these again.
cassandra sphe
[email protected]Meh.
Nusrat Khan
[email protected]Not bad.
Edlyn Masango
[email protected]Yum!
Enak Kan
[email protected]These turnovers were a bit of a disappointment. The crust was tough and the filling was bland. I won't be making these again.
John Higgins (Lil rose)
[email protected]I'm not a big fan of rhubarb, but these turnovers were surprisingly good! The filling was tart and sweet, and the crust was flaky and buttery.
Bidhyas Bhattrai
[email protected]These turnovers were a bit too sweet for my taste, but my kids loved them! I will try again with less sugar next time.
Raul Marin
[email protected]The filling was a bit too runny for my taste, but the crust was amazing! I will try again with a different filling.
Square capital loan
[email protected]These turnovers were easy to make and so delicious! I used frozen strawberries and rhubarb, and they still turned out great. I will definitely be making these again.
Moustafa Salama
[email protected]I followed the recipe exactly and the turnovers turned out great! The only thing I would change is to add a little more sugar to the filling. Otherwise, they were perfect.
Fabian Delapena
[email protected]These strawberry rhubarb turnovers were a hit with my family! The filling was perfectly balanced, with just the right amount of sweetness and tartness. The crust was flaky and golden brown. I will definitely be making these again!