2 half sheet rimmed baking pans, lined with parchment baking paper
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Ingredients
Crust
1pkg (2 sheets)frozen puff pastry sheets,thawed according to package instructions
1tbspall-purpose flour
1large egg,lightly beaten
1tbspgranulated sugar
Filling
1 ½lbshoney crisp apples (about 4 medium apples or 4 cups chopped),peeled, cored and chopped into 1/2 inch pieces
6ozfresh or frozen rhubarb (about 2 cups chopped),chopped into 1/2 inch pieces
½cupgranulated sugar
2tbspall-purpose flour
½tspground cinnamon
¼tspground cardamom
Icing (optional)
1cuppowdered sugar
3tbsplemon juice
Instructions
Crust
Dust your counter with the flour, and unfold the puff pastry. Work with one sheet at a time. The squares will be about 9x9 inches. Use a rolling pin to roll the pastry a little thinner, into two 12x12 inch squares.
Use a pastry cutter, pizza cutter or just a sharp knife to cut each of the sheets into four smaller squares, so you have a total of eight 6x6 inch pastry squares. Cover the pastry squares and refrigerate until you're ready to assemble the turnovers.
You'll be using the egg and sugar when you assemble the turnovers.
Filling
TIP: Make the filling the night before, so it's well chilled and ready to go. Otherwise, you'll have to wait several hours for it to chill, before you can assemble and bake your turnovers. You cannot use hot filling when you assemble your turnovers.
In a saucepan, combine the chopped apples, rhubarb, sugar, flour, cinnamon and cardamom. Over medium heat, bring the fruit to a simmer. Stir frequently, and cook for several minutes, just until the fruit begins to soften and the juices turn slightly thick and syrupy. Remove from the heat and chill for several hours, or overnight.
Assembly
Line a large baking sheet or two half sheet baking sheet pans with nonstick parchment baking paper.
Spoon the chilled filling onto the 8 squares of pastry. Brush the edges of the pastry with the beaten egg, then fold the pastry over the filling to form a triangle. Use a fork to firmly press the edges together.
Brush the top of the pastry with more of the beaten egg, and sprinkle with the 1 tablespoon sugar. Use a sharp knife to cut a few small slits in the top of the pastry - this will encourage the steam to vent out the top, rather than splitting open the sides of the turnovers as they bake.
Place the pan/s in the refrigerator and chill for 20 minutes (if your filling was chilled overnight) or for 40 minutes (if your filling was chilled just for several hours and is still slightly warm).
Bake
Preheat the oven to 400 F, and position a rack in the center of the oven.
Bake the turnovers for about 20-25 minutes, until the pastry is golden brown and crisp, and the filling is bubbling.
Cool the turnovers on the pan for several minutes, then drizzle with the icing, if using. Serve warm, or at room temperature.
Icing
Stir together the powdered sugar and lemon juice until smooth.
Drizzle the icing over the warm turnovers. The icing will set in a few minutes.