Recipe Rhubarb Turnovers

Auteur : Christina Conte (Christinas Cucina)
Internet : https://www.christinascucina.com/rhubarb-turnovers/

Servings: 8
Prep Time: 15 minutesCook Time: 20 minutes
Total Time: 35 minutes

INGRÉDIENTS

Equipment

PRÉPARATIONPrepare the rhubarb filling

Place the diced rhubarb in a saucepan with the sugar and lemon juice and cook until tender. If the mixture is too liquid, let it reduce slightly before removing from the heat and letting it cool.

Fill and bake the rhubarb turnovers

Preheat the oven to 400F (200C)
Roll out the puff pastry to form a square, then cut the square into four pieces.
Place a heaped teaspoon of rhubarb in one corner of each square. Try not to get any on the edges, otherwise the pastry won't seal properly. It's okay if this happens, but try to avoid it. Moisten the edges of the pastry with your finger dipped in water, then fold the pastry over itself and press the edges together. Repeat for each pastry. Use the tines of a fork to press the edges and seal them completely. Brush with beaten egg (or egg white). Then, make a small slit in the top of each rhubarb pastry to allow steam to escape. (OPTIONAL: Sprinkle with Swedish sugar, Demerara sugar, or raw sugar.) Bake for about 20 to 25 minutes, until golden brown. Let cool on a wire rack before serving.

Notes