We were heading to a friends place for dinner and I said I'd bring a simple dessert. With so many strawberries, and some rhubarb left over, I decided to make some turnovers. These were great out of the oven, in the morning for breakfast, and of course after a great dinner with friends.
Strawberry Rhubarb Turnovers
- 1 package frozen puff pastry, thawed
- 1 egg, lightly beaten
- 2 cups diced strawberries
- 1 3/4 cups diced rhubarb
- 1 teaspoon balsamic vinegar
- 1/2 cup sugar
- 1/4 cup cornstarch
Mix the strawberries, rhubarb, vinegar, sugar and cornstarch together in a bowl.
Roll out each square of puff pastry to a 12x12 inch square. Cut each piece into 4 (for 8 total). Brush edges with egg. Using a slotted spoon (to avoid excess liquid) spoon mixture onto half of each square. Fold over to create triangle, crimping edges with a fork. Make three slits on top with sharp knife. Brush with egg and sprinkle with sugar (coarse sugar if you have it).
Arrange on parchment lined baking sheet and bake in 400 degree oven until golden and puffy (about 15 - 20 minutes).
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