Ingredients
1 sheet puff pastry, thawed
1/2cup strawberries, sliced
1/2cup rhubarb, sliced
2 tablespoons white sugar
1 tablespoon flour
¼ teaspoon lemon juice
¼ teaspoon vanilla extract
2 tablespoons whipping cream
1 teaspoon white sugar
Instructions
Preheat the oven to 375°F. Line a baking sheet with parchment paper.
Slice the thawed puff pastry into quarters. Then halve each of the quarters on a diagonal, leaving you with 8 triangles. Set aside until you are ready to use.
Place the sliced strawberries and rhubarb in a medium-sized bowl. Sprinkle the sugar, flour, lemon juice, and vanilla overtop. Stir until thoroughly combined.
Add a heaping teaspoon of the strawberry rhubarb filling to the centre of each pastry triangle.
Fold the triangle in half, and pinch together the two open edges. Next, seal the edges with a fork.
Brush the tops of the turnovers with whipping cream and then sprinkle with the sugar.
Cut a slit into the top of each turnover.
Place the prepared turnovers on a baking sheet and pop into the oven.
Bake for 25 minutes, until pastry is browned and puffed up
Recipe developed and photographed by on-farm Registered Dietitian Alex Chesney