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Strawberry Rhubarb Turnovers

Strawberry Rhubarb Turnovers

These Strawberry Rhubarb Turnovers represent the pinnacle of seasonal baking, combining a shattered-glass pastry texture with a vibrant, acidic fruit core. This recipe utilizes a high-hydration dough technique for unmatched texture, precision flavor balance, and ensures structural integrity during baking.
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Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings: 12 turnovers servings
Course: Dessert
Cuisine: American
Calories: 285
Ingredients Method Notes

Ingredients
  

  • 2 cups All-purpose flour
  • 1 cup Unsalted European-style butter (frozen and cubed)
  • 1/2 cup Ice-cold filtered water
  • 1/2 teaspoon Fine sea salt
  • 1.5 cups Fresh rhubarb (diced into 1/2-inch pieces)
  • 1.5 cups Fresh strawberries (hulled and quartered)
  • 1/4 cup Raw honey or maple syrup
  • 1 tablespoon Organic cornstarch
  • 1 teaspoon Pure vanilla bean paste
  • 1 Large egg (for the egg wash)
  • 1 tablespoon Turbinado sugar

Method
 

  1. Combine the flour and sea salt in a chilled bowl. Cut the frozen butter into the flour until pea-sized fragments remain. Drizzle in ice water while tossing with a fork. Do not overwork.
  2. Turn the dough onto a floured surface, roll into a rectangle, and fold into thirds. Rotate and repeat three times. Wrap in parchment and refrigerate for at least 60 minutes.
  3. In a medium bowl, combine diced rhubarb, strawberries, honey, cornstarch, and vanilla paste. Stir gently and let sit for 10 minutes.
  4. Roll out the chilled dough to 1/8-inch thickness, cut into 5-inch squares. Place filling in the center, fold, and crimp edges tightly.
  5. Place turnovers on a lined baking sheet, cut slits on top, brush with egg wash, and sprinkle turbinado sugar.
  6. Preheat the oven to 400°F. Bake for 20 to 25 minutes until golden brown and filling bubbles.
  7. Transfer to a wire rack to cool before serving.

Notes

Control the temperature during preparation to maintain flakiness. Adjust cornstarch if using frozen fruit. Store in an airtight container for up to 48 hours or refrigerate for up to five days.