Apple Rhubarb Puff Pastry Turnovers

These apple rhubarb turnovers have a flaky puff pastry crust, juicy apple rhubarb filling spiced with cardamom, and a tangy lemon icing.

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5 from 2 votes

Prep Time 3

Cook Time 25

Total Time 3 25

Course Breakfast, Dessert

Cuisine American

Servings8

1 pkg (2 sheets) frozen puff pastry sheets, thawed according to package instructions
1 tbsp all-purpose flour
1 large egg, lightly beaten
1 tbsp granulated sugar

1 ½ lbs honey crisp apples (about 4 medium apples or 4 cups chopped), peeled, cored and chopped into 1/2 inch pieces
6 oz fresh or frozen rhubarb (about 2 cups chopped), chopped into 1/2 inch pieces
½ cup granulated sugar
2 tbsp all-purpose flour
½ tsp ground cinnamon
¼ tsp ground cardamom

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.

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.

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).

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.

Keyword Apple, Lemon, Puff Pastry, Rhubarb, Turnovers

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