Strawberry Rhubarb Puff Pastry Turnovers
These golden, flaky Strawberry Rhubarb Puff Pastry Turnovers are filled with a sweet-tart fruit filling and ready in under an hour. The perfect easy dessert for spring and summer baking.
The Puff Pastry Rhubarb Recipe You Will Make Every Spring
If you have been staring at a bundle of rhubarb wondering what to do with it, let me tell you: this is the answer. These Strawberry Rhubarb Puff Pastry Turnovers are everything a good spring dessert should be. They are flaky, buttery, and filled with a jammy sweet-tart fruit filling that hits every note perfectly. Whether you are new to rhubarb baking or a longtime fan looking for a fresh spin, this recipe is going to earn a permanent spot in your rotation.
Think of it as the lovechild of a strawberry rhubarb strudel and a hand pie. You get all the drama of a show-stopping pastry without any of the complicated technique. Store-bought puff pastry does the heavy lifting while the homemade filling brings the flavor that makes people ask for the recipe.
Why This Combination Works So Well
Rhubarb on its own is bracingly tart. Strawberries bring sweetness and a soft, lush texture that rounds everything out beautifully. Together they are one of the most classic flavor pairings in all of spring baking, for very good reason. The lemon zest and vanilla in this filling brighten the fruit and add just enough complexity to make these turnovers taste like something from a proper bakery.
This same filling is also incredibly versatile. It can be used in a strawberry rhubarb strudel, folded into strawberry rhubarb turnovers like these, or spread over a pastry base for a gorgeous strawberry rhubarb tart with pastry cream. Once you make it once, you will find yourself reaching for it all season long.
Using good-quality puff pastry and ripe, in-season strawberries makes a noticeable difference in the final result. The tools you use matter too, from a sharp knife for clean pastry cuts to a reliable parchment-lined baking sheet for even browning.
How To Make Rhubarb Pastries Like a Pro
The secret to perfect puff pastry rhubarb recipes is simple: keep your pastry cold and your filling dry. Here is what that means in practice.
- Chill the pastry. Puff pastry puffs because of cold butter layered between the dough. If it warms up before baking, those layers fuse and you lose the flakiness. Work quickly, and pop the assembled turnovers in the fridge for 10 minutes if your kitchen is warm.
- Cook the filling first. Raw fruit releases too much liquid inside the pastry, which leads to soggy bottoms and burst seams. Cooking it down with cornstarch creates a thick, stable filling that stays put.
- Do not overfill. Two tablespoons of filling per turnover is the sweet spot. It feels modest but leaves enough room to seal the edges properly.
- Crimp firmly. Use a fork all the way around the edge. This is both decorative and functional, as a well-crimped edge will not pop open in the oven.
Chef's Tip: Score two small slits on top of each turnover before baking. This lets steam escape and prevents the pastry from cracking open unexpectedly along the sides.
The Filling: Simple, Bright, and Deeply Flavorful
Making the filling takes less than 10 minutes and can be done up to three days ahead of time. You will cook the rhubarb and strawberries down with sugar, cornstarch, lemon juice, and a splash of vanilla until the mixture is thick and jammy. It should hold its shape on a spoon rather than run. If it looks too loose, let it cook for another minute or two.
You can adjust the sugar based on how tart your rhubarb is. Garden rhubarb tends to be sharper than grocery store varieties, so taste as you go and add an extra tablespoon if needed.
Ready to dive in? Here is the full step-by-step recipe:
Strawberry Rhubarb Puff Pastry Turnovers
These golden, flaky Strawberry Rhubarb Puff Pastry Turnovers are filled with a sweet-tart fruit filling and ready in under an hour. The perfect easy dessert for spring and summer baking.
Ingredients
- 2 frozen puff pastry sheets, thawed overnight in the refrigerator
- 2 cups fresh rhubarb, cut into 0.5-inch pieces
- 1 1/2 cups fresh strawberries, hulled and roughly chopped
- 1/2 cup granulated sugar, adjust to taste depending on rhubarb tartness
- 2 tbsp cornstarch
- 1 tbsp lemon juice, freshly squeezed
- 1 tsp lemon zest
- 1/2 tsp vanilla extract, pure, not imitation
- 1 large egg, beaten with 1 tbsp water for egg wash
- 2 tbsp coarse sugar, for sprinkling on top, turbinado or sanding sugar works great
- 1/2 cup powdered sugar, for glaze, optional
- 1 tbsp milk, for glaze, optional
Instruction
Preheat your oven to 400 degrees F (200 degrees C) and line two baking sheets with parchment paper.
In a medium saucepan over medium heat, combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, and lemon zest. Stir to coat the fruit evenly.
Cook the filling for 6 to 8 minutes, stirring frequently, until the rhubarb has softened and the mixture has thickened to a jammy consistency. Remove from heat, stir in the vanilla extract, and let cool for at least 10 minutes.
On a lightly floured surface, unfold each puff pastry sheet and cut each one into 4 equal squares, giving you 8 squares total.
Spoon about 2 tablespoons of the cooled strawberry rhubarb filling into the center of each square. Do not overfill.
Fold each square diagonally to form a triangle. Press the edges firmly together, then use a fork to crimp and seal the edges all the way around.
Transfer the turnovers to the prepared baking sheets, spacing them at least 2 inches apart. Brush the tops evenly with the egg wash.
Use a sharp knife to cut two small slits in the top of each turnover to allow steam to escape. Sprinkle generously with coarse sugar.
Bake for 20 to 25 minutes, or until the turnovers are deep golden brown and puffed. Rotate the pans halfway through for even browning.
Allow the turnovers to cool on the pan for 5 minutes before transferring to a wire rack. If using the glaze, whisk together the powdered sugar and milk until smooth, then drizzle over the warm turnovers before serving.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Two baking sheets
- Parchment paper
- Pastry brush
- Sharp knife or pizza cutter
- Fork for crimping
- Wire cooling rack
- Measuring cups and spoons
- Zester or microplane
Notes
Serving, Storing, and Variations
These turnovers are fantastic warm from the oven with a simple powdered sugar glaze drizzled on top. They are equally good at room temperature alongside a scoop of vanilla ice cream or a dollop of whipped cream.
Storing: Keep in an airtight container at room temperature for up to 2 days, or refrigerate for up to 4 days. Reheat in the oven at 350 degrees F for about 8 to 10 minutes to bring back the crispiness.
Freezing: Assemble the turnovers without egg wash, freeze on a sheet pan until solid, then transfer to a freezer bag. Bake straight from frozen at 400 degrees F, adding 5 to 7 extra minutes to the bake time.
Variations to explore:
- Turn the filling into a strawberry rhubarb strudel by spreading it over a sheet of puff pastry, rolling it up, and slicing it into pinwheels before baking.
- Use the same pastry method for a mini strawberry rhubarb tart by pressing squares into a muffin tin and spooning in the filling before baking.
- Add a tablespoon of finely chopped crystallized ginger to the filling for a warm, spicy edge that pairs wonderfully with the fruit.
However you make them, these puff pastry rhubarb recipes prove that the best bakes are often the simplest ones.
