Saturday, January 29, 2011

Strawberry Rhubarb Puff Pastry Turnovers


I've been talking about puff pastry and crying over the fact that I couldn't find it here for a while now.  But now, about a month or two ago, it showed it's pretty face right here at the little local store. Who'da thunk it.  Now mind you, it comes in very typical Norway fashion.  Four tiny little planks of pastry for an ungodly amount of money. But, in typical Jenna fashion, I didn't care one bit and scooped it up.


I've been entertaining the idea of making my own puff pastry, but in all honesty that's a lot of work and a lot of rolling and A LOT of butter and if I have to see (even though I already know) just how much butter is in a batch of this stuff it might stop me from eating it.  But we all know me and just how highly unlikely that scenario is.  I will eat the hell out of it.

So now I have my little box of puff pastry and after telling it how much I love it I had to come up with something to do.  I immediately thought turnovers, or a danish of some sort.  Turnovers won.   

You can make these into any flavor you like.  You can use a fresh fruit filling or a prepared jam.  I bought some strawberry rhubarb jam that caught my eye and  it turned out to be absolutely beautiful in these.  Turnovers are quick, easy and make an awesome dessert.   Strawberries and Nutella?  Oh yes.


Strawberry Rhubarb Puff Pastry Turnovers

1 Large or 2 Small Sheets of Puff Pastry
Jam or Fruit Filling of your choice
Demerara or Pearl Sugar for topping
1 Egg, beaten with a splash of water

Preheat oven to 400F/200C

Roll out pastry on a lightly floured surface into a 6x6 square, or 12x12 if using a large sheet.  Cut square into two triangles and set aside.  If using a large sheet, cut into four squares then cut eat square into two triangles.  

Place one to two teaspoons of filling in the center of each triangle depending on the size.  Brush beaten egg wash along the edges of half of the triangle and fold over onto itself.  Seal the edges with a fork.  Brush tops with the egg wash and place on a baking sheet lined with parchment.  Sprinkle on demerara or pearl sugar. 

Bake 18 - 20 minutes, or until golden brown and puffy.  Top with glaze if desired.

For the Glaze 

2 Tablespoons Cream Cheese
1/4 Cup Powdered Sugar
Milk, added until desired consistency

Whip together the cream cheese and powdered sugar. Add milk and whip until it's as thick or thin as you'd like.  Drizzle over warm turnovers.
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1 comments:

Elizabeth said...

Nice recipe for rhubarb jam. Thanks for sharing it.

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