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
[email protected]Must try this recipe.
MD mojammel islam
[email protected]I love strawberry rhubarb!
Lebo Mohlape
[email protected]Looks amazing.
evil
[email protected]Yum!
Geoff Clayton
[email protected]These turnovers are so delicious and easy to make. I highly recommend them!
Danny Sorrells
[email protected]I'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
[email protected]I 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
[email protected]These turnovers are the perfect summer dessert. They're light and refreshing, and the filling is bursting with flavor.
Jeffery Allen
[email protected]I made these turnovers for a bake sale and they sold out in no time! Everyone loved them.
Mimoza Shabani
[email protected]These 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
[email protected]The 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
[email protected]I love the combination of strawberries and rhubarb in these turnovers. The filling is the perfect balance of sweet and tart.
md rohul
[email protected]These 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
[email protected]I'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
[email protected]I 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
[email protected]These 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.