Little Rhubarb and Apple Turnovers

rhubarb-turnover3

Every year, I look forward to the appearance of rhubarb in the shops; I absolutely love baking with it and experimenting with new recipes.

When I was growing up, there was always  an abundance of rhubarb at home, as we had plenty in the garden.  We started making turnovers with my mother as an alternative to rhubarb tart. 

Initially we were using shortcrust pastry, and making them into large triangles. I have evolved the recipe over time to the current, more indulgent version, but you can easily sustitute the puff pastry for shortcrust, and vary the size and shape of the turnovers. 

 You will need (for 40-45 turnovers):

For the rough puff pastry:
500 g plain flour
500 g cold butter, diced
2 tsp salt
250 ml very cold water

For the filling:
40 g butter
500 g rhubarb, peeled and diced
1 apple, peeled, cored and cut into small cubes
1 tsp vanilla essence
2 tbsp golden caster sugar

For glazing:
1 egg yolk, beaten

Method:

Make the pastry:
Put the flour and salt in a large bowl and make a well in the middle where you will put the butter.

With your fingertips, lightly rub the flour into the butter until you end up with very small pieces of butter and a sandy consistency.

Gradually add some of the water, mixing as you go, until you have an elastic, coherent dough (you probably won’t need all of the water). Wrap it in cling film and refrigerate for 30 min.

On a well-floured board or worktop, roll the pastry out to a 40 cm x 20 cm rectangle. Fold it in 3, then give it a 1/4 turn. Roll it out again to a rectangle, fold as before, then wrap in cling film and refrigerate for 20 min.

Repeat the last step in full, then rest the pastry in the fridge for another 20 min. It is now ready to use.

Meanwhile, make the filling:
In a large frying pan or sauté pan with a lid, melt the butter on a medium heat. Add the apple and the rhubarb and cook for about a minute. Add the vanilla and sugar, stir, then turn the heat down and cover.

Cook for about 15 min, or until soft and the rhubarb starts falling apart. Leave to cool.

Assemble the turnovers:
Preheat the oven to 200ºC/  180ºC fan/ Gas 6.

Cut the pastry in half, leave 1 half in the fridge until needed and roll the other one out on a well-floured surface to a thickness of about 4 mm.

Stamp out as many circles as you can with a 10 cm fluted cutter. Spoon a little bit of filling in the middle of each circle, about 2 tsp should do.

Brush the edge of each circle with a bit of water, fold the circle in half and press down along the edge with your fingers to seal.

rhubarb-turnoverrhubarb-turnover2

Re-roll the trimmings and repeat, then roll out the other half of the pastry. Keep going until you run out of filling.

Transfer to a floured, non-stick baking sheet. Brush some egg yolk over the top, and bake for about 12 min or until well-risen and golden brown.

 

Advertisements

8 Comments

Filed under Bakes, Breakfast, Cakes, Desserts, Pastry

8 responses to “Little Rhubarb and Apple Turnovers

  1. I love rhubarb! I remember when I was a girl going to the rhubarb patch with a little brown bag with sugar in it’ I’d pick rhubarb and dip it in the sugar and eat it right there! Great memories.’

    • What a lovely story! I wasn’t as adventurous as you as a little girl, so I would wait until the rhubarb was made into some sort of dessert before eating it. I will have to try this next time I get some rhubarb, though! 🙂

  2. Love this! I’m always looking for alternatives to strawberries (allergic) to complement rhubarb. Thank you!

  3. They look amazing! Love apple pasty type things but never tries with rhubarb you don’t see those in the shops

  4. These look fantastic, apple and rhubarb are a killer combination, I love the piquant flavour of rhubarb – it should definitely be used more in cakes and bakes. I was wondering if you’d like to enter this recipe into our Gourmandize Giveaway recipe competition. This month the theme is apples so it would be perfect, and there are nice prizes to win – let me know what you think:

    http://www.gourmandize.co.uk/article-1-recipe-competition-for-the-best-apple-recipe.htm

    Regards,

    Laurence

Share your thoughts!

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s