Delicious Strawberry Rhubarb Turnovers made really easy with puff pastry and drizzled with vanilla cream cheese glaze! Perfect for dessert or a fun breakfast.
This is my very first recipe post since turning 27 years old! I can’t believe it. I swear I just turned 21… and 25. Although, the other day someone refused to believe that I was a day over 22, so that made me feel a little better. But, some girl also referred to herself as old and then proceeded to tell me that she’s 22, so there’s that.
All said and done, I’d say I had a pretty good birthday week, though. I went to a friend’s cabin last weekend and spent some time out on the lake, checked out a new brewery, and jammed out to a country music cover band. Then I spent the Fourth out on Lake Minnetonka with a good friend.
If you’re from Minnesota, you’re familiar with Big Island on Lake Minnetonka. It’s party central. Boats line up in multiple rows and hundreds of people party on the shallow sandbar all day long. It’s pretty much madness, and something I can probably handle only once a year.
Oh, and speak of my birthday weekend, I made these turnovers to bring to the cabin, and everyone loved them. My friend’s parents were surprised when I told them they were homemade! They’re THAT good.
To be honest, though, these Strawberry Rhubarb Turnovers are the first turnovers I’ve ever made. The thing is, I never realized how easy they are to make!
Back to the turnovers. The strawberry rhubarb filling couldn’t be better. It’s not too sweet and it’s a perfect consistency. Plus, it’s quick and easy to make. Cook the strawberries and rhubarb on the stove with a few other simple ingredients until it creates a thick, jam-like delicious filling.
While the filling cooks, prepare your pastry dough. The two puff pastry sheets get rolled out into 10” squares that then get cut into 8 smaller squares – 4 per sheet. Super easy.
The filling gets placed in the center of the puff pastry squares, then it gets sealed with a fork, brushed with egg wash, and sprinkled with sugar. Into the oven they go!
And, can we talk about how amazing cream cheese glaze is? Especially with these turnovers! Fruit and cream cheese is pretty much the BEST combination ever.
Most importantly, turnovers can be served for dessert or breakfast! So basically you can eat them at any time of the day without judgment. I don’t know about you, but I’m good with that.
More of my favorite fruity desserts:
- Thick Blueberry Lemon Bars
- Drunken Apple Crisp with Rum Caramel
- Mini Strawberry, Brie, and Cream Cheese Galettes
- Strawberry Rhubarb Cobbler with Pistachio Biscuits (!!)
Strawberry Rhubarb Turnovers with Cream Cheese Glaze
- 2 ½ cups rhubarb diced (½ inch pieces)
- 1 cup strawberries diced
- ½ tablespoon lemon juice
- ½ teaspoon vanilla
- ½ cup sugar plus more for sprinkling
- 2 tablespoons cornstarch
- 1 egg
- 1 17.3 ounce package frozen puff pastry (2 sheets), thawed in refrigerator
Cream cheese glaze:
- 3 ounces cream cheese softened
- ½ teaspoon vanilla
- 1 tablespoon + 1 teaspoon milk
- 1 cup powdered sugar
- Mix together rhubarb, strawberries, lemon juice, vanilla, sugar, and cornstarch in a medium saucepan. Heat over medium and simmer, stirring occasionally, until rhubarb is tender, about 7-10 minutes. Set aside and let cool.
- Preheat oven to 375° and line two baking sheets with parchment paper. Then whisk together egg and 2 tablespoons of water. Set aside.
- Start by working with one sheet of puff pastry while the other sheet remains cool in the refrigerator. Unfold the puff pastry onto a lightly floured sheet of parchment. Using a rolling pin, roll pastry into a 10” square. Cut into 4 even squares.
- Place a scant (a little less than) ¼ cup of filling into the center of each square. Brush two adjoining edges of each square with egg wash (see picture). Carefully fold each square in half diagonally to form a triangle (some of the filling may squeeze out). Using a fork, crimp the edges to seal the pastries.
- Carefully transfer to prepared baking sheet, spacing at least two inches apart. Brush tops with egg wash and sprinkle with sugar.
- Repeat with remaining puff pastry sheet, making a total of 8 turnovers. (If you only have one sheet pan, you can bake the first 4 turnovers while you prepare the last 4).
- Bake 18-20 minutes or until golden brown and puffed. Let sit for a few minutes then transfer to a cooling rack.
Make the glaze:
- In a large bowl, beat together cream cheese and vanilla using an electric hand mixer until smooth, about 2 minutes. Add milk and powdered sugar, and beat on low until smooth and creamy, about 1-2 minutes. If needed, add more milk to thin out glaze or add more powdered sugar to thicken it up a bit.
- Drizzle glaze over cooled turnovers. Enjoy!
- When working with puff pastry, you want to be cold (but not frozen), so it’s best to let it thaw in the refrigerator overnight.
- You can make the strawberry rhubarb filling the day before and store in the refrigerator. Also, if you have extra filling, it would be amazing on vanilla ice cream!
- Turnovers are best eaten the same day, but you can store them in an airtight container in the refrigerator for up to three days.