Rich, buttery puff pastry wrapped around a tart homemade strawberry rhubarb pie filling baked until it’s golden brown, crisp and flaky, and drizzled with a sweet vanilla glaze.
After I baked my Strawberry Rhubarb Pie with a Streusel Top, I still had plenty of rhubarb left from the big bunch my mother-in-law had given me. Since my family loved the Puff Pastry Raspberry Hand Pies I made a few months ago, I decided to make another batch of the strawberry rhubarb pie filling and use it to fill hand pies.
If you’re afraid of making pie crust, you’ll love this easy recipe. It uses frozen puff pastry dough so the recipe comes together in a flash. I find it’s easier to cut the dough in to squares and then roll the squares out to the right size, rather than rolling out the big sheet of dough to the right size and then cutting the squares.
Use egg wash and a fork to seal up the edges as tightly as possible. If you can avoid getting the pie filling on the edge that will help your turnovers seal up better too. Although, even if some of them do leak filling, they’ll still taste delicious.
After I made the hand pies, my son asked if he could have a turnover, so I decided to call them turnovers instead of hand pies. I suppose if they’re a triangle shape they’re turnovers, and if they’re square they’re hand pies?
Whether you call them hand pies or turnovers, you’ll call them delicious!
- 3/4 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 tablespoon water
- 2 cups sliced rhubarb
- 2 cups chopped strawberries
- 1 tablespoon orange zest
- 2 sheets frozen puff pastry, thawed*
- 1 egg, lightly beaten
- 1 cup powdered sugar
- 1-2 tablespoons water
- 1/4 teaspoon vanilla
- Mix sugar, cornstarch, and salt in large microwave-safe bowl. Mix in water and rhubarb. Microwave on high, stirring occasionally, for about six minutes or until the rhubarb is tender and liquid has thickened to the consistency of jam. Cool to room temperature, about 30 minutes. Mix in strawberries and orange zest.
- Preheat oven to 425°. Line two baking sheets with parchment or silpat.
- Unfold pastry sheet on a lightly floured surface. Cut each pastry sheet in to 3 rows. Roll each row so it’s 12 inches long. Cut each row in to 3 squares. Roll each square to a 5-inch square. Turn the square so it’s on an angle and egg wash the two front edges. Put a spoonful of filling in the middle of the square and fold the top triangle over the bottom triangle. Seal the edges together with the tines of a fork.
- Snip the top in three places to release steam.
- Transfer turnovers to prepared baking sheets. Put sheets in the freezer for 10 minutes.
- Remove from freezer and brush top of pastry with egg wash and a sprinkle of sugar if desired.
- Bake pies 5 minutes. Reduce oven temperature to 350° and bake 25 minutes more until golden brown and puffy. Rotate the trays the last 10 minutes of cooking.
- Whisk together powdered sugar, water, and vanilla until smooth. Add water a little at a time and add more powdered sugar or water as necessary. Drizzle glaze over hot turnovers.
*Thaw puff pastry sheets overnight in the refrigerator, or at room temperature for 40 minutes or until easy to handle.