Strawberry-Rhubarb-Turnover

When I dipped into my neighborhood Gimme Coffee this morning, I nearly squealed when I saw the latest selection in the bakery case: strawberry rhubarb turnover! Christina, the pastry artist behind every mug of joe, gets just as excited to incorporate this seasonal “fruit” into her spring treats. She generously offered to brighten up all of our homes with her recipe, a vegan masterpiece for everyone. Yes, you read correctly: VEGAN.

The recipe is simple, but the results divine. The puff pastry is cloud-light and the filling a soft crimson like the sunset I expect will greet us this eve. Lemon and cinnamon play with the strawberry-rhubarb pairing, which I doubt any human can resist. I dipped an end into my coffee, laden with honey and cream. Utter. Heaven.

So, we bring you this recipe to celebrate Friday and Day 4 of #5days5ways with rhubarb! With little planning, you can have your perfect weekend brunch too.

Strawberry-Rhubarb-Turnover-2

 

Vegan Strawberry Rhubarb Turnover

Ingredients

  • Strawberry - 0.5 pounds
  • Rhubarb - 1 pound
  • Lemon Juice - 1.5 tablespoons
  • Granulated Sugar - 1 cup
  • Cornstarch - 4 tablespoons, dissolved in a little water.
  • Soy Milk - 1/4 cup, for brushing
  • Cinnamon and Sugar Mix - 1:1 ratio for sprinkling on top
  • Vegan puff pastry -

Instructions

  1. Combine strawberries, rhubarb, sugar, and lemon juice in sauce pan over medium heat. Stir occasionally until boiling.
  2. Simmer for 10 minutes, then add cornstarch slurry.
  3. Stir often over low heat for about 10-15 minutes, or until thickened.
  4. Refrigerate overnight.
  5. Preheat oven to 400 degrees.
  6. Defrost puff pastry according to box directions, and cut into 5x5 inch squares.
  7. Place a heaping tablespoon of cooled filling on the center of the puff pastry square.
  8. Fold top half over filling so you have a rectangle with the closed end on top. Press closed firmly with fork.
  9. When all are filled, transfer to a parchment lined sheet pan, 1 - 2 inches apart.
  10. Brush with soy milk and sprinkle generously with cinnamon sugar.
  11. Bake for about 25 minutes, rotating after 15 minutes. They should be nicely browned and fully puffed. Alternatively, you can freeze them after filling, then finish with soy milk and cinnamon/sugar when ready to bake.Combine strawberries, rhubarb, sugar, and lemon juice in sauce pan over medium heat. Stir occasionally until boiling.
  12. Simmer for 10 minutes, then add cornstarch slurry.
  13. Stir often over low heat for about 10-15 minutes, or until thickened.
  14. Refrigerate overnight.
  15. Preheat oven to 400 degrees.
  16. Defrost puff pastry according to box directions, and cut into 5x5 inch squares.
  17. Place a heaping tablespoon of cooled filling on the center of the puff pastry square.
  18. Fold top half over filling so you have a rectangle with the closed end on top. Press closed firmly with fork.
  19. When all are filled, transfer to a parchment lined sheet pan, 1 - 2 inches apart.
  20. Brush with soy milk and sprinkle generously with cinnamon sugar.
  21. Bake for about 25 minutes, rotating after 15 minutes. They should be nicely browned and fully puffed. Alternatively, you can freeze them after filling, then finish with soy milk and cinnamon/sugar when ready to bake.
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