Author Notes
Flaky homemade turnovers filled with lemony blueberries and fresh rhubarb. —Riley Wofford
Ingredients
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1 cup
diced fresh rhubarb
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1 cup
fresh blueberries
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1/4 cup
sugar
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1 tablespoon
all-purpose flour
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1
lemon, zested
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1/4 teaspoon
kosher salt
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1/4 teaspoon
ground cinnamon
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1/8 teaspoon
ground cardamom
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1
(17 ounce) package frozen puff pastry, thawed
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1
large egg, beaten with 1 tablespoon of water
Directions
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Preheat the oven to 400°F. Line two large baking sheets with parchment paper.
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Toss together the rhubarb, blueberries, sugar, flour, lemon zest, salt, cinnamon, and cardamom in a large bowl to combine.
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Place one sheet of puff pastry on a lightly floured work surface and roll out to a 12-inch square. Cut into 4 smaller squares. Distribute some of the rhubarb mixture in the center of each square of dough and fold the pastry over the fruit to form a triangle. Seal the edges with the tines of a fork. Brush the tops with the egg wash and cut a slit in the top of each turnover. Place on the prepared baking sheets. Repeat with the remaining puff pastry and rhubarb filling.
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Bake for 20 to 22 minutes, until golden brown all over. Remove from the oven and let cool slightly before serving.
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