SERVES: makes 8 turnovers
• 1 pkg frozen puff pastry sheets (2 pieces total)
• 1 1/2 cups diced strawberries
• 1 1/2 cups diced rhubarb
• 1/3 cup light brown sugar (firmly packed)
• 1/4 tsp ground cinnamon
• 1/4 tsp ground ginger
• 1 1/2 Tbs cornstarch
• 1 egg yolk beaten with 2 tsp water
1. You'll need to plan ahead and defrost the puff pastry and, for eight turnovers, you'll also need 1 1/2 cups each of 1/4 - 1/2 inch diced strawberries and rhubarb and you'll also need to preheat the oven to 400 degrees.
2. Add the diced strawberries and rhubarb to a medium sized mixing bowl and add 1/3 cup firmly packed light brown sugar and add 1/4 tsp each ground cinnamon and ground ginger, and then add 1 1/2 Tbs cornstarch and mix everything to combine.
3. Set that aside for a minute and roll one sheet of puff pastry out on a lightly floured work surface, until it is a slightly larger square, and then cut it into 4 equal squares.
4. Make sure to drain fruit well and place 1/3 cup diced fruit in the center of each square.
5. Rub a little water along two connecting sides of each square, then fold the dough over to make a triangle (with the dry edges meeting the wet edges), and use a fork to seal the edges.
6. Repeat the process with the other sheet of puff pastry and, once they are all filled and sealed, place them onto a parchment paper lined baking tray and brush the tops of each one with an egg yolk beaten with a tiny bit of water.
7. Next, use a sharp knife to make a small slice or two into the top of each turnover and place the tray onto the center rack of the preheated oven.
8. They will take about 20-24 minutes to bake and it is a good idea to spin the tray halfway around part way through.
HINTS: Although I said "18-20" minutes in the video, I think 20-24 minutes will allow the puff to crisp up a little better. Let them cool for a few minutes on the baking tray and then transfer to a cooling rack to allow the bottoms to stay crispier.