Can I use fresh or frozen rhubarb and strawberries?

Yes! Both fresh and frozen fruits work well in this recipe. If using frozen fruit, there’s no need to thaw—just cook them a few extra minutes to cook off excess liquid.

Can I make the filling ahead of time?

Absolutely. The strawberry rhubarb sauce can be made up to two days in advance. Store it in the refrigerator, and use it cold directly from the fridge when assembling your turnovers.

Do I have to use puff pastry?

Puff pastry is highly recommended for those irresistible flaky layers, but in a pinch, you could use ready-made pie dough or even crescent roll dough. Keep in mind, the texture will be different—still tasty, just not as light and airy.

Is it possible to make these turnovers vegan?

Yes, easily! Simply choose a vegan-friendly puff pastry brand, use plant-based butter (or omit), a non-dairy milk for the glaze, and skip the egg wash or use plant milk for brushing.

Strawberry Rhubarb Turnovers Recipe

Description

Enjoy a delightful treat with these Strawberry Rhubarb Turnovers, featuring a homemade strawberry rhubarb sauce enveloped in crispy, golden puff pastry. Finished with a sweet vanilla frosting, these turnovers are perfect for dessert, brunch, or a snack. Easy to make, bursting with tart rhubarb and sweet strawberries, they offer a refreshing twist to classic fruit pastries.

Ingredients

Units Scale

Strawberry Rhubarb Sauce

1 cup rhubarb, chopped
1/4 cup granulated sugar
1 Tablespoon all-purpose flour
1/8 teaspoon salt
1 Tablespoon butter
2 teaspoons water
1 cup strawberries, chopped
1/4 teaspoon vanilla extract

Turnovers

1 package (2-count, 17.3 oz) frozen puff pastry, thawed
1 egg white (for brushing, optional)

Vanilla Frosting

1 cup powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk

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Instructions

Thaw Puff Pastry
Remove frozen puff pastry from the freezer and let it thaw at room temperature for about one hour until pliable.
Prepare Strawberry Rhubarb Sauce
In a saucepan over medium-high heat, combine rhubarb, sugar, flour, salt, butter, and water. Cook for about 5 minutes until the rhubarb softens and breaks down. Add the chopped strawberries and continue cooking for an additional 2–5 minutes, depending on how chunky you want the filling. Remove from heat and stir in the vanilla extract. Set aside and let the sauce cool to room temperature.
Assemble Turnovers
On a lightly floured surface, unfold the thawed puff pastry sheets. Cut each sheet into 4 equal squares (for a total of 8 squares). Place about 2 tablespoons of the cooled strawberry rhubarb sauce in the center of each square, leaving a border for sealing. Be careful not to overfill to prevent leaking.
Seal Turnovers
Fold each square over the filling diagonally to form a triangle. Press the edges firmly with a fork to seal and crimp the pastry. Optionally, brush the tops with beaten egg white for a glossy finish.
Bake
Arrange the sealed turnovers on a greased or parchment-lined baking sheet. Bake at 400°F (204°C) for 20–25 minutes, or until golden brown and puffed up.
Cool Turnovers
Remove from the oven and transfer turnovers to a wire rack to cool for a few minutes.
Prepare Vanilla Frosting
In a small bowl, whisk together powdered sugar, vanilla extract, and 1 tablespoon milk until smooth. Add more milk, a few drops at a time, if the frosting is too thick to drizzle.
Frost & Serve
Drizzle the cooled turnovers with the vanilla frosting. Serve immediately, or store in an airtight container for up to 3 days.

Notes

Ensure the puff pastry is fully thawed for easy handling and proper puffing.
Let the filling cool to prevent the pastry from becoming soggy.
You can prepare the strawberry rhubarb sauce in advance and refrigerate it.
Do not overfill the turnovers to avoid leaking during baking.
The vanilla frosting can be adjusted in consistency by adding more or less milk.
Best enjoyed fresh, but leftovers can be stored for up to 3 days.

Nutrition

Serving Size: 1 turnover
Calories: 290
Sugar: 17g
Sodium: 200mg
Fat: 14g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 39g
Fiber: 2g
Protein: 4g
Cholesterol: 5mg