When making turnovers, one of the biggest decisions we need to make is what kind of pastry to use. Homemade pâte brisée will almost always yield the more flavourful, homemade tasting option, and store-bought puff pastry will offer a perfect looking baked good that’s a snap to assemble.
Prepared puff pastry is a good option when making cooking these with the kids. They come together quickly, and easily, meaning so that in less than thirty minutes the kids can be eating the fruits of their labour, so to speak.
I’ve been experimenting with sweetening my pie fillings with natural sugars and so far it’s working really well. In the case of these blueberry-rhubarb turnovers, my son and I only added a few tablespoons of maple syrup and a touch of orange juice to sweeten our fruit mixture.
Now that berry season is here what fruity desserts will you be making?
Maple-Sweetened Blueberry-Rhubarb Turnovers
- 2 Tbsp butter
- 1 package frozen puff pastry
- 2 cups chopped rhubarb
- 2 cups frozen blueberries
- 2 to 4 Tbsp maple syrup
- 1 Tbsp fresh orange juice
- Zest of half an orange
- 1 tsp cornstarch
- 1 egg whisked together with 1 Tbsp cold water
Prep and Cook:
- Preheat oven to 400°F.
- Prepare the puff pastry according to package directions.
- Melt butter in a skillet set over medium-high heat. Add the fruit, maple syrup, orange juice and orange zest and bring to a boil. Reduce the heat and allow the fruit to simmer for 3–4 minutes.
- Sprinkle the cornstarch over the filling mixture and stir to incorporate.
- On a lightly floured surface, roll the puff pastry to a 12” square and cut into four equal pieces.
- Spoon the filling onto one half of each piece of dough, brush the edges with the egg wash and fold over the edges to seal. Crimp with the tongs of a fork.
- Brush the top of the pastry with egg wash and sprinkle with coarse sugar if desired.
- Bake for 20 minutes or until turnovers are golden brown.
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