Strawberry Rhubarb Turnovers Recipe
Prep Time:
3 hours, 30 minutes
Cook Time:
30 minutes
Servings:
9 turnovers
Ingredients
  • 1 cup diced rhubarb
  • 1 cup diced strawberries
  • ¼ cup sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons water
  • 1 ⅓ cup all-purpose flour, plus more for dusting
  • ½ teaspoon salt
  • ¾ cup unsalted butter, very cold and grated
  • 6–8 Tablespoons ice cold water
  • 1 large egg
  • 1 tablespoon water
  • 4 ounces cream cheese, room temperature
  • ½ cup confectioners' sugar
  • 1 teaspoon pure vanilla extract
  • 3 to 4 tablespoons milk
Directions
  1. In a medium-sized pot combine rhubarb, strawberries, sugar, lemon juice, cornstarch, and water.
  2. Heat over medium-low heat for about 10-12 minutes, until the fruit has broken down and the mixture is thick. Remove from heat and cool to room temperature or refrigerate until ready to use.
  3. In a large bowl whisk together the flour and salt.
  4. Add the grated butter to the bowl and use your hands to toss the flour and butter together. Then use your hands to rub the butter into the flour mixture until any large clumps are broken down.
  5. Add the ice water to the dough and use a fork to gently combine the mixture. Then use your hands to bring the dough together.
  6. Press the dough into a round and wrap it tightly in plastic wrap. Refrigerate the dough for at least 2 hours or up to 24 hours.
  7. Take the dough out of the fridge and place it on a lightly floured surface. Roll it out to a 6-inch by 12-inch rectangle
  8. Fold the rectangle into thirds like you are folding up a letter. Turn the dough 90 degrees and roll it into another 6-inch x 12-inch rectangle. Repeat 3 times.
  9. Once the dough has been folded up like a letter for the final time, wrap it in plastic wrap and refrigerate it for at least 30 minutes or up to 24 hours.
  10. Roll the dough out on a lightly floured surface to a 12-inch square.
  11. Cut the dough into 4-inch squares.
  12. Spoon 1 tablespoon of filling into the center of each square.
  13. Fold one corner of the dough over the filling to make a triangle.
  14. Use a fork to crimp the edges of the turnover to seal it. Place the turnovers on parchment paper lined baking sheets. Refrigerate for 15 minutes.
  15. Preheat the oven to 400 F.
  16. In a small bowl whisk together the egg and water until combined.
  17. Brush the egg wash over the turnovers.
  18. Use a sharp knife to cut three slits in the top of each turnover.
  19. Bake in the preheated oven for 20-22 minutes, until golden brown and puffed. Let cool while you make the glaze.
  20. In a large bowl beat together the cream cheese, confectioners' sugar, vanilla extract, and milk until the mixture is smooth and reaches a drizzling consistency.
  21. Drizzle the glaze over the cooled turnovers.
  22. Serve and enjoy.