STRAWBERRY RHUBARB TURNOVERS
Steps:
- In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat. Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam. Remove from heat and let cool to room temperature. When cool, strain off any extra liquid. (Can be prepared in advance.)
- In a small bowl, add remaining 3 tablespoons sugar and vanilla. Every so often, while preparing ingredients, stir with a small fork to combine. The sugar with absorb the vanilla.
- Preheat the oven to 375 degrees F.
- In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
- In a small bowl, beat the remaining egg and add 1 tablespoon of water.
- Cover a large baking sheet with parchment paper or a silicone baking sheet. Working quickly with the dough, unfold the sheets. Cut each sheet into 4 equal squares. Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash. Fold the pastry over to form a triangle and seal with a fork. Brush with egg wash and sprinkle with the vanilla sugar.
- Transfer to the prepared baking sheet and bake for 25 to 30 minutes. Let rest for 10 minutes before serving. Garnish top with powdered sugar and sliced strawberries.
STRAWBERRY JAM TURNOVERS
Like the saying goes...."bet ya can't eat one". These are so simple to make and so yummy. You can use any kind of jam or preserves you'd like.
Provided by Chicopee
Categories Pie
Time 40m
Yield 4 turnovers, 4 serving(s)
Number Of Ingredients 5
Steps:
- On a cookie sheet separate dough into 4 rectangles.
- Pinch seams closed.
- Sprinkle each with 1 tbsp confectioners' sugar.
- Spoon 1/4 cream cheese and 1/4 preserves in center of each.
- Brush edges with egg white.
- Fold corners to center; press the 4 corners together. (it does not need to be totally closed).
- Brush tops with egg white.
- Bake at 375°F 15-20 minutes.
- Sprinkle with confectioners sugar.
Nutrition Facts : Calories 308.2, Fat 11.1, SaturatedFat 5.6, Cholesterol 51.7, Sodium 392.1, Carbohydrate 43.9, Fiber 2.3, Sugar 12.2, Protein 8
STRAWBERRY LEMON TURNOVERS
Make and share this Strawberry Lemon Turnovers recipe from Food.com.
Provided by Mirj2338
Categories Strawberry
Time 35m
Yield 12 turnovers
Number Of Ingredients 9
Steps:
- Mix together 1/2 cup strawberries, 6 tablespoons sugar, water, cornstarch, and lemon juice in a small saucepan.
- Cook over medium heat, stirring constantly for five minutes.
- Remove from the heat and add the remaining berries and lemon zest.
- Let cool to room temperature.
- Preheat the oven to 400 degrees.
- Roll out the puff pastry sheets until they are about 1/8 inch thick.
- Cut out twelve 3-4 inch circles with a cookie cutter or glass from the two rectangles.
- Take the twelve circles and place on ungreased cookie sheets 1 1/2 inches apart.
- Distribute the strawberry filling between the circles.
- Fold over the dough and press the edges tightly to seal.
- Brush the turnovers with the egg wash and sprinkle with the remaining tablespoon sugar.
- Bake in the preheated over for 14-18 minutes, or until golden brown.
- Serve hot or at room temperature.
Nutrition Facts : Calories 41.1, Fat 0.4, SaturatedFat 0.1, Cholesterol 15.5, Sodium 6.2, Carbohydrate 9, Fiber 0.3, Sugar 8, Protein 0.6
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