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Recipe for Puff Pastry with Rhubarb and Strawberries

Yields4 ServingsPrep Time25 minsCook Time20 minsTotal Time45 mins

Rhubarb and strawberry turnovers. It's a combination that I particularly enjoy. The shaping is original.

Ingredients
 4 Rhubarb
 100 Brown sugar
 1 Lemon juice
 8 Strawberry
 1 Egg yolk
 Icing sugar
Directions
1

Rhubarb compote: Wash the rhubarb stalks. Cut them into pieces; I don't peel them. Put everything in a pot with the lemon juice and sugar. Let it simmer gently. Set aside and let cool.

2

Preheat your oven to 200°. Unroll the puff pastry on a baking sheet. Cut it into four and score it into a grid (as shown in the photos). The strips should be 2 cm wide.

3

Place a generous tablespoon of cooled rhubarb compote on each slice of dough. Cover with chopped strawberries. Fold each piece of dough over the rhubarb. Brush the dough with the beaten egg.

4

To finish, bake for 20 minutes. Let cool, then dust with powdered sugar. Enjoy!

Nutrition Facts

0 servings

Serving size

4

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