Rhubarb Turnovers

One of my favorite memories from growing up was my dad’s penchant for late night snacks. When it wasn’t the whirring of the malt maker causing me to run downstairs in my pj’s, it was the smell of apple turnovers.  You know, from that green Pillsbury box.  I remember using a fork to press down the edges of the turnover and fighting over the one with the most icing.

This recipe reminds me a lot of those turnovers.  I wanted to make something special for breakfast since Geoff is having a big day at work, and I knew this recipe on Pinterest was perfect.  It uses puff pastry, so you don’t have to worry about making dough.  It features rhubarb, but you could easily substitute it with your fave fruit.  I’ll be doing blueberry ones next.  If you do substitute the fruit, adjust the amount of sugar you add to the fruit – a lot is needed for the tart rhubarb.

Rhubarb Turnovers – originally from http://www.abeautifulmess.com/2012/08/rhubarb-toaster-strudel.html


  • 2 cups finely diced rhubarb (thawed if using frozen)
  • 1/3 cup sugar
  • 1/4 tsp ginger
  • 1 sheet of puff pastry, defrosted
  • 1/2 stick butter
  • 2/3 cup powdered sugar

Preheat oven to 375 degrees. Dice up the rhubarb and combine with the sugar and ginger in a bowl, set aside. Cut your puff pastry dough into 9 squares.


On a baking sheet lined with parchment paper or greased, lay out a square of dough, fill with a spoonful of rhubarb and fold over into a triangle. Use a fork to press the edges together.


Continue until you have filled all the pastry squares. Bake at 375 F for 20-22 minutes. (Mine were done closer to the fifteen minute mark, but I’m pretty positive that my new oven is overly hot.  Check yours at 15 minutes to be sure.)

During the last 3-4 minutes of baking, prepare your glaze. In a small pot melt the butter over low heat. Begin adding powdered sugar a little at a time and whisking to combine.  Continue until you have the consistency you like. Use milk as a thinner if you’ve made yours too thick.


Remove toaster strudels from the oven and immediately drizzle glaze over them.




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