Strawberry Rhubarb Turnovers Recipe

If you’re looking for a treat that’s perfectly sweet, slightly tart, and just so satisfyingly flaky, this Strawberry Rhubarb Turnovers recipe is about to become your new favorite! These hand pies are pure comfort, bursting with classic spring flavors and wrapped in buttery puff pastry—plus, they’re easy enough to whip up on even the busiest of weeknights. With minimal prep and a short bake time, you’ll have golden, fruit-filled turnovers cooling on your counter in less than an hour. The best part? The luscious vanilla frosting drizzle that truly takes them over the top. Whether you’re serving these for breakfast, dessert, or an afternoon pick-me-up, they’re guaranteed to bring smiles all around.

Ingredients You’ll Need

Here’s what makes these turnovers truly special, and why each is important:

• Puff Pastry: Your shortcut to flaky, golden layers. Pre-made frozen varieties save so much time; just be sure to thaw them first.
• Rhubarb: Brings a signature tang that pairs beautifully with sweet fruit. Always slice it thin for better texture in the filling.
• Strawberries: Sweet and juicy, they balance the rhubarb’s tartness and add vibrant color.
• Granulated Sugar: Ensures the filling isn’t too sour and helps the fruit become jammy and luscious.
• All-Purpose Flour: Thickens the filling so it stays inside the pastry instead of running out.
• Butter: Adds silkiness and a rich finish to the fruit sauce.
• Salt: Just a pinch sharpens the flavors—never skip it in sweet recipes!
• Water: Helps everything meld as the fruits cook down.
• Vanilla Extract: Stirred in at the end for warm, aromatic depth in both the filling and drizzle.
• Egg White: Brushed on top for additional golden color and shine (you can use milk or skip this, but it’s worth the little extra step!).
• Powdered Sugar: Forms the base of the glossy vanilla frosting.
• Milk: Thins out the frosting to the perfect drizzling consistency.

Tip: Use the egg white for a shiny finish, or substitute with milk or cream for extra color.

Variations

• Berry Swap: Try blueberries, raspberries, or blackberries if strawberries aren’t your favorite or are out of season.
• Apple Rhubarb: Dice up a tart apple and cook it down with the rhubarb for an autumn-inspired variation.
• Lemon Zest: Grate a bit of lemon zest into the filling for extra brightness.
• Nutty Addition: Sprinkle a little chopped almond or hazelnut inside the filling for crunch.
• Glaze It Up: Replace vanilla extract with almond or lemon extract in the frosting for a new flavor twist.
• Dairy-Free: Use a non-dairy milk in the frosting and check that your puff pastry is vegan-friendly.

Experimenting with different fruits and flavors is half the fun! These turnovers are incredibly forgiving, so feel free to make them your own.

How to Make Strawberry Rhubarb Turnovers

Making these turnovers is as straightforward as it gets. Here’s how you’ll do it:

1. Thaw the Puff Pastry

Lay your puff pastry sheets out on the counter and let them thaw until just pliable—usually about an hour at room temperature. Cold, but not stiff, is ideal.

2. Prepare the Strawberry Rhubarb Sauce

In a medium saucepan, combine the rhubarb, sugar, flour, salt, butter, and water. Cook over medium-high heat for about 5 minutes, stirring often. The rhubarb should soften and start to break down.
Add the chopped strawberries, and continue to cook another 2–5 minutes. You can leave bigger chunks for a chunkier filling, or cook longer for a smoother mixture.
Remove from heat and stir in the vanilla. Cool to room temperature before using, so your pastry stays crisp.

3. Assemble the Turnovers

Unfold the thawed puff pastry and cut it into equal squares. Spoon about two tablespoons of the cooled fruit sauce into the center of each.
Fold each square into a triangle, or over into a rectangle, making sure the filling is fully enclosed.
Press the edges firmly with a fork to seal. If you like, brush the tops with beaten egg white for that beautiful golden finish.

4. Bake

Arrange the turnovers on a lined or greased baking sheet, leaving space in between. Bake at 400°F for 20–25 minutes, until golden and puffed.
Let them cool on a rack for 5–10 minutes—they’ll crisp up as they cool.

5. Add the Vanilla Frosting

Whisk together the powdered sugar, vanilla extract, and enough milk to form a thick but pourable icing. Drizzle over cooled turnovers.

That’s it—your homemade, bakery-worthy turnovers are ready for devouring!

If your turnovers start to brown too quickly, tent them with foil halfway through baking.

How to Serve

These turnovers are at their most magical when served warm, right out of the oven, with the vanilla icing just set and the filling still slightly gooey. Pair them with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat. For brunch, serve alongside fresh berries, a fruit salad, or even a mug of hot coffee or tea. They also make a perfect addition to picnic baskets, lunchboxes, or dessert platters for any gathering.

For a special touch, dust lightly with extra powdered sugar or garnish with fresh strawberry slices.

Make Ahead and Storage

Storing Leftovers

Keep leftover turnovers in an airtight container at room temperature for up to two days, or in the refrigerator for up to three. The pastry will soften over time, but they’re still absolutely delicious!

Freezing

Turnovers freeze beautifully. Once baked and cooled, wrap each turnover individually in plastic wrap and place in a freezer bag. They’ll keep well for up to two months.

Reheating

To enjoy that fresh-baked crispness, reheat turnovers in a 350°F oven for about 10 minutes, or until warmed through. The microwave is fine for a quick zap, but the pastry won’t stay as flaky.

If you’ve already glazed your turnovers, be aware some frosting may melt slightly on reheating—but they’ll taste fantastic regardless.

FAQs

Final Thoughts

There’s something undeniably comforting about a homemade turnover—especially when it’s bursting with sweet strawberries and tangy rhubarb beneath a golden pastry, all kissed by a drizzle of vanilla icing. These Strawberry Rhubarb Turnovers are proof that delicious, bakery-worthy desserts don’t need to be complicated or time-consuming. Gather your ingredients and give them a try…they’re sure to become a new staple in your kitchen, bringing a taste of spring any time of year. Enjoy every flaky, fruit-filled bite!

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