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.
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Muhammad Mubiru
m@aol.comMust try this recipe.
MD mojammel islam
i-m41@yahoo.comI love strawberry rhubarb!
Lebo Mohlape
lebo-mohlape22@aol.comLooks amazing.
evil
evil@gmail.comYum!
Geoff Clayton
geoff_c48@gmail.comThese turnovers are so delicious and easy to make. I highly recommend them!
Danny Sorrells
s-danny100@aol.comI've made these turnovers several times now and they're always a hit. They're a great way to impress your friends and family.
Jeewan Lama
j_lama45@gmail.comI love that these turnovers can be made ahead of time and frozen. It's so convenient to have them on hand for a quick and easy dessert.
Ashu khan
a37@hotmail.comThese turnovers are the perfect summer dessert. They're light and refreshing, and the filling is bursting with flavor.
Jeffery Allen
jeffery-a3@gmail.comI made these turnovers for a bake sale and they sold out in no time! Everyone loved them.
Mimoza Shabani
m.s27@hotmail.co.ukThese turnovers were a great way to use up some extra strawberries and rhubarb I had in my fridge. They were easy to make and turned out great!
SAD SONG BD
s-b71@yahoo.comThe crust on these turnovers was so flaky and delicious. I used a store-bought pie crust, but I think it would be even better with a homemade crust.
LD Akira
a_l@gmail.comI love the combination of strawberries and rhubarb in these turnovers. The filling is the perfect balance of sweet and tart.
md rohul
md.rohul65@gmail.comThese turnovers were a bit more work than I expected, but they were worth it! The flavor was amazing and they looked so pretty on a plate.
Sheraz
sheraz15@aol.comI'm not a big fan of rhubarb, but I loved these turnovers! The sweetness of the strawberries balanced out the tartness of the rhubarb perfectly.
Colin Power
p59@gmail.comI made these turnovers for a potluck and they were a huge success! Everyone loved them. The recipe was easy to follow and the results were delicious.
Anakia Sinkler
s-a@gmail.comThese strawberry rhubarb turnovers were a hit with my family! The flaky crust and the sweet and tangy filling were perfect together. I'll definitely be making these again.