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SERVES:
makes 8 turnovers

INGREDIENTS:

1 pkg frozen puff pastry sheets (2 pieces total)

1 1/2 cups diced strawberries
1 1/2 cups diced rhubarb
1/3 cup light brown sugar (firmly packed)
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 1/2 Tbs cornstarch

1 egg yolk beaten with 2 tsp water

PROCEDURE:

You'll need to plan ahead and defrost the puff pastry and, for eight turnovers, you'll also need 1 1/2 cups each of 1/4 - 1/2 inch diced strawberries and rhubarb and you'll also need to preheat the oven to 400 degrees.

Add the diced strawberries and rhubarb to a medium sized mixing bowl and add 1/3 cup firmly packed light brown sugar and add 1/4 tsp each ground cinnamon and ground ginger, and then add 1 1/2 Tbs cornstarch and mix everything to combine.

Set that aside for a minute and roll one sheet of puff pastry out on a lightly floured work surface, until it is a slightly larger square, and then cut it into 4 equal squares.

Make sure to drain fruit well and place 1/3 cup diced fruit in the center of each square.

Rub a little water along two connecting sides of each square, then fold the dough over to make a triangle (with the dry edges meeting the wet edges), and use a fork to seal the edges.

Repeat the process with the other sheet of puff pastry and, once they are all filled and sealed, place them onto a parchment paper lined baking tray and brush the tops of each one with an egg yolk beaten with a tiny bit of water.

Next, use a sharp knife to make a small slice or two into the top of each turnover and place the tray onto the center rack of the preheated oven.

They will take about 20-24 minutes to bake and it is a good idea to spin the tray halfway around part way through.

HINTS:

Although I said "18-20" minutes in the video, I think 20-24 minutes will allow the puff to crisp up a little better.

Let them cool for a few minutes on the baking tray and then transfer to a cooling rack to allow the bottoms to stay crispier.