Strawberry Rhubarb Turnovers With Cream Cheese Glaze Recipe

I absolutely adore this recipe because the combination of juicy strawberries and tart rhubarb wrapped in flaky puff pastry gives me all the nostalgic feels of a perfect summer afternoon. Plus, the cream cheese glaze is just the icing on the cake, adding a delightful sweetness that makes these turnovers utterly irresistible.

My Strawberry Rhubarb Turnovers achieve a perfect level of taste; they are a delightful balance of sweet and tart. They sport an exquisite filling of strawberries and rhubarb that would go well in any dessert, especially a Summer or early Fall one.

The rhubarb stars in this dish, but it plays well with the strawberries and any other flavor you might want to add. You could even put in some cardamom.

I really can’t praise the filling enough, especially when it is enclosed in puff pastry.

Ingredients

Strawberries: Abundant in vitamin C, antioxidants, and natural sweetness.

Rhubarb is a good source of fiber, and it’s high in vitamin K.

It’s also quite tart.

Sugar, in granular form, contributes a sweet flavor and assists in caramelization.

Cream Cheese: It has a creamy texture, a mild tang, and is a source of fat.

Puff Pastry: Flaky, buttery, rich in carbohydrates.

Ingredient Quantities

• 1 cup strawberries, hulled and diced
• 1 cup rhubarb, diced
• 1/3 cup granulated sugar
• 1 tablespoon cornstarch
• 1 teaspoon lemon juice
• 1 package (2 sheets) puff pastry, thawed
• 1 egg, beaten
• 4 oz cream cheese, softened
• 1/2 cup powdered sugar
• 1/2 teaspoon vanilla extract
• 1-2 tablespoons milk

Instructions

1. The oven should be preheated to 400°F (200°C), and a baking sheet should be lined with parchment paper.

2. A medium saucepan should be used to combine strawberries, rhubarb, granulated sugar, cornstarch, and lemon juice. The mixture needs to be cooked over medium heat. It should be stirred frequently until it thickens and bubbles—this takes about 5-7 minutes. Once the mixture reaches this point, it is removed from the heat and allowed to cool.

3. On a surface dusted with flour, unfold the sheets of puff pastry and slice each sheet into four even pieces, yielding a total of eight pieces.

4. Use a spoon to take about 1-2 tablespoons of the cooled strawberry-rhubarb filling and place it in the center of each square of pastry.

5. Using the beaten egg, brush the edges of the pastry squares, and then fold each square into a triangle, sealing the edges by pressing with a fork.

6. The turnovers should be moved to the baking sheet that has been prepared, and then the tops should be brushed with additional beaten egg to achieve a golden finish.

7. Preheat the oven to an appropriate temperature. Bake for 18-20 minutes or until puffed and golden brown. Cool on a wire rack.

8. Let the turnovers cool while you make the glaze. In a bowl, combine the following ingredients until smooth: softened cream cheese, powdered sugar, and vanilla extract. Add 1 tablespoon milk to the mixture. If the glaze is too thick, add more milk until the desired consistency is met.

9. Using a spoon or small piping bag, drizzle the cooled turnovers with glaze.

10. Serve the turnovers either warm or at room temperature, and savor this delightful treat!

Equipment Needed

1. Oven
2. Baking sheet
3. Parchment paper
4. Medium saucepan
5. Spoon
6. Knife
7. Cutting board
8. Fork
9. Rolling pin
10. Pastry brush
11. Wire rack
12. Bowl (for glaze)
13. Spoon or small piping bag (for drizzling)
14. Measuring cups
15. Measuring spoons

FAQ

• Q: Can I use frozen fruit for the filling?Yes, frozen strawberries and rhubarb can be used. They should be thawed and drained of excess liquid before use.
• Q: How do I prevent the turnovers from getting soggy?A: Ensure the fruit blend is not too wet. If you feel it is necessary, you may add cornstarch to thicken the consistency.
• Q: Can I make these turnovers ahead of time?You can prepare the filling beforehand and keep it in the refrigerator. When you are ready to serve, assemble and bake the turnovers.
• Q: What if I don’t have puff pastry?You can use pie dough as an alternative, though the texture will be different.
• Q: How should I store leftover turnovers?A: Keep them in an airtight container at room temperature, and they will last for up to two days. To reheat them, use an oven for the best results.
• Q: Can I freeze the turnovers?You can freeze unbaked turnovers. When you are ready to eat them, bake the turnovers directly from the freezer. You will need to add a few extra minutes to the cooking time to ensure they are done.
• Q: Is there a substitute for cream cheese in the glaze?Greek yogurt or mascarpone can be used for a different flavor and texture.

Substitutions and Variations

1 cup strawberries, hulled and diced: If strawberries are not available, you could use raspberries or diced apples.
1 cup rhubarb, diced: For a similar tangy flavor, substitute with diced tart apples or cranberries.
1/3 cup granulated sugar: Replace with an equal amount of honey or maple syrup for a sweet note that hits differently.
1 tablespoon cornstarch: Use 1 tablespoon of all-purpose flour as a thickening alternative.
4 oz cream cheese, softened: A rich and creamy substitute is mascarpone cheese.

Pro Tips

1. Enhance the Flavor Toss the diced strawberries and rhubarb in a bit of orange zest before cooking to add a subtle, aromatic lift to the filling.

2. Prevent Soggy Pastries Sprinkle a light layer of graham cracker crumbs or almond flour on the inside of the pastry before adding the filling. This creates a barrier to absorb excess moisture, keeping the pastry crisp.

3. Perfect Seals For extra-secure edges, after pressing with a fork, fold the crimped edge over and crimp again. This double fold ensures the filling stays inside during baking.

4. Glaze Variety Consider adding a touch of almond or lemon extract to the glaze for a different flavor profile, complementing the strawberry and rhubarb.

5. Puff Pastry Care Keep the puff pastry cold while working with it. If it starts to get too warm and sticky, pop it back in the fridge briefly before proceeding. This prevents it from becoming difficult to work with and ensures optimal puffiness when baked.