Puff Pastry Rhubarb Recipe (Strawberry Rhubarb Turnovers)
These golden, flaky Strawberry Rhubarb Puff Pastry Turnovers are filled with a sweet-tart fruit compote and ready in under an hour. The easiest way to make impressive rhubarb pastries at home!
The Flakiest Strawberry Rhubarb Puff Pastry Turnovers You Will Ever Make
If you have a bundle of rhubarb sitting on your counter and no idea what to do with it, this is your answer. These Strawberry Rhubarb Puff Pastry Turnovers are everything a great spring or summer dessert should be: golden, shatteringly flaky on the outside, bubbling with a bright and jammy sweet-tart filling on the inside, and honestly way easier to pull off than they look.
Think of them as the lovechild of a Strawberry Rhubarb Strudel and a hand pie. All the drama, none of the fuss. Whether you are new to working with rhubarb pastry or a seasoned baker looking for a crowd-pleaser, this recipe delivers every single time.
Using quality puff pastry and fresh rhubarb makes a genuine difference here. A good-quality all-butter puff pastry will give you those deep, caramelized layers, while farm-fresh rhubarb brings a tartness that no frozen shortcut can quite match. The tools you use matter too, from a sturdy parchment-lined baking sheet that promotes even browning to a reliable pastry brush for that perfect egg wash shine.
Why This Puff Pastry Rhubarb Recipe Works So Well
Rhubarb on its own is aggressively tart, which is exactly what makes it magical when paired with strawberries and a touch of sugar. The combination creates a filling that is complex and bright, not one-dimensional like so many fruit pastries can be.
Here is what makes this recipe particularly reliable:
- Cornstarch thickens the filling so it holds inside the pastry rather than leaking everywhere during baking.
- Cooling the filling before assembling is non-negotiable. Warm filling creates steam that makes the pastry greasy and prevents proper puffing.
- Crimping with a fork creates a tight seal that keeps your turnovers intact as they bake and expand.
- Slitting the tops lets steam escape, so the pastry puffs dramatically instead of bursting at the seams.
Chef's Tip: Keep your puff pastry as cold as possible throughout the assembly process. If it starts to feel warm or sticky, slide it onto a baking sheet and refrigerate for 10 minutes before continuing. Cold butter in the pastry is what creates those distinct, dramatic layers.
From Turnovers to Tarts: How Else to Use This Filling
This rhubarb puff pastry recipe is genuinely versatile. The strawberry rhubarb compote you are making here is a building block for a whole world of pastry possibilities:
- Strawberry Rhubarb Strudel: Roll the filling into a long sheet of puff pastry, brush with butter, and bake into a gorgeous pull-apart loaf.
- Strawberry Rhubarb Tart with Pastry Cream: Blind bake a puff pastry shell, fill with vanilla pastry cream, and spoon the cooled compote over the top for an elegant centerpiece dessert.
- Mini Galettes: Cut pastry into rough circles, pile the filling in the center, fold up the edges, and bake for a rustic, no-fuss presentation.
The filling keeps in the refrigerator for three days, so making a double batch is never a bad idea.
Choosing the Right Rhubarb
For the best flavor in your rhubarb puff pastry recipes, look for stalks that are firm and deeply red. Redder stalks tend to be sweeter and more flavorful than pale green ones, though both will work. Avoid stalks that look limp or have visible blemishes.
Always discard the leaves, which are toxic and should never be eaten.
If rhubarb is out of season, frozen rhubarb is a solid backup. Just thaw it completely and drain the excess liquid thoroughly before cooking, or your filling will be too loose.
Ready to make the best puff pastry rhubarb turnovers of your life? Here is the full recipe:
Puff Pastry Rhubarb Recipe (Strawberry Rhubarb Turnovers)
These golden, flaky Strawberry Rhubarb Puff Pastry Turnovers are filled with a sweet-tart fruit compote and ready in under an hour. The easiest way to make impressive rhubarb pastries at home!
Ingredients
- 2 frozen puff pastry sheets, thawed overnight in the refrigerator
- 3 cups fresh rhubarb stalks, trimmed and cut into 0.5-inch pieces
- 1 cup fresh strawberries, hulled and roughly chopped
- 1/2 cup granulated sugar, adjust to taste depending on rhubarb tartness
- 2 tbsp cornstarch
- 1 tbsp fresh lemon juice
- 1/2 tsp vanilla extract, pure, not imitation
- 1/4 tsp ground cinnamon
- 1 large egg, beaten with 1 tbsp water for egg wash
- 2 tbsp coarse sugar, turbinado or sanding sugar for topping
Instruction
Preheat your oven to 400 degrees F (200 degrees C). Line two baking sheets with parchment paper and set aside.
In a medium saucepan over medium heat, combine the rhubarb, strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Stir well to coat.
Cook the fruit mixture for 6 to 8 minutes, stirring frequently, until the rhubarb softens and the filling thickens into a jammy compote. Remove from heat and let it cool for at least 10 minutes.
Lightly flour a clean surface and unfold both thawed puff pastry sheets. Using a sharp knife or pastry cutter, cut each sheet into 4 equal squares, giving you 8 squares total.
Spoon about 2 tablespoons of the cooled strawberry rhubarb filling into the center of each square. Do not overfill or the turnovers will burst.
Fold each square diagonally to form a triangle. Press the edges firmly together with your fingers, then crimp and seal with a fork to prevent leaking.
Place the turnovers on the prepared baking sheets, spacing them at least 1 inch apart. Brush the tops generously with egg wash, then sprinkle with coarse sugar.
Using a sharp knife, cut 2 small slits in the top of each turnover to allow steam to escape.
Bake for 20 to 25 minutes, or until the turnovers are deep golden brown and puffed. Rotate the pans halfway through baking for even color.
Transfer to a wire rack and cool for at least 10 minutes before serving. The filling will be extremely hot straight from the oven.
Equipment
- Medium saucepan
- Wooden spoon or silicone spatula
- Two baking sheets
- Parchment paper
- Pastry brush
- Sharp knife or pastry cutter
- Fork (for crimping)
- Wire cooling rack
- Measuring cups and spoons
Notes
Serving and Storing Your Turnovers
These turnovers are spectacular warm, about 15 minutes out of the oven, when the pastry is still crisp and the filling is just set. Serve them as-is for a casual dessert, or dress them up with a scoop of vanilla ice cream, a dollop of whipped cream, or a light dusting of powdered sugar.
For storage, keep leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, skip the microwave entirely and use a 350 degree F oven for 8 to 10 minutes. This brings the pastry back to life in a way the microwave simply cannot.
If you want to get ahead of a gathering, the unbaked assembled turnovers freeze beautifully. Line them up on a sheet tray, freeze until solid, then transfer to a zip-top bag. Bake directly from frozen at 400 degrees F for 28 to 30 minutes. Fresh hot pastries on demand, no stress required.
