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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mervat alqadoumi
[email protected]I had some trouble getting the crust to brown properly. I think I baked them at too low of a temperature. I will definitely be more careful next time.
hussani Murtajiz
[email protected]These turnovers were a bit too sweet for my taste, but they were still very good. I think I would reduce the amount of sugar in the filling next time.
Ermiyas Girma
[email protected]I'm not usually a fan of rhubarb, but I loved these turnovers. The filling was tart and sweet, and the crust was flaky and buttery. I will definitely be making these again.
Hammad Zargar
[email protected]These turnovers were a bit messy to eat, but they were so worth it. The filling was incredible!
Raja Tamoor Akhtar
[email protected]I'm so glad I found this recipe. Rhubarb turnovers are my new favorite dessert! They are so easy to make and they always turn out perfect.
Jahid Rukon
[email protected]I made these turnovers for a brunch party, and they were a big hit. Everyone loved them. I will definitely be making these again.
Miley Martin
[email protected]I added a scoop of vanilla ice cream to my turnover, and it was amazing! The cold ice cream paired perfectly with the warm, flaky pastry.
lilymae doxey
[email protected]I used frozen rhubarb in this recipe, and it worked out great. The turnovers were just as good as if I had used fresh rhubarb.
Mitali's Mirror
[email protected]I had some trouble getting the crust to seal properly. I think I rolled it out too thin. I will definitely be more careful next time.
Abrehet
[email protected]These turnovers were a bit too sweet for my taste, but my kids loved them. I think I would reduce the amount of sugar in the filling next time.
Nur Koresa
[email protected]I'm not a big fan of rhubarb, but I thought I would give this recipe a try. I'm glad I did! The turnovers were delicious. The filling was tart and sweet, and the crust was flaky and buttery. I will definitely be making these again.
mijanur rahaman31
[email protected]I made these turnovers with my kids, and we had a lot of fun. The recipe was easy to follow, and the turnovers turned out great. We all loved them!
Dawit Jack
[email protected]These turnovers were a bit more work than I expected, but they were worth it. The filling was delicious, and the crust was perfect. I will definitely be making these again for special occasions.
Jae Amor
[email protected]I love rhubarb turnovers, and this recipe did not disappoint! The filling was tart and tangy, and the crust was flaky and buttery. I will definitely be making these again.
Usama Kazibwe
[email protected]These turnovers were easy to make and turned out great! I used a store-bought pie crust to save time, and the filling was simple to prepare. My family loved them!
Ximena Castillo
[email protected]I'm not usually a fan of rhubarb, but I really enjoyed these turnovers. The filling was perfectly balanced, and the crust was so good. I will definitely be making these again.
Michael Connors
[email protected]I made these turnovers for a party and they were a huge success! Everyone loved them. I especially liked the addition of the cinnamon and nutmeg to the filling. It gave them a really nice flavor.
Kingston Black
[email protected]These rhubarb turnovers were a hit with my family! The filling was tart and sweet, and the crust was flaky and golden brown. I will definitely be making these again.