I love spring fruits and vegetables, especially rhubarb. So when I found this recipe for quick apple rhubarb turnovers in our archives, I knew I had to try it. The combination of apples and rhubarb is perfect for this time of year, when not many other fruits are ripe yet. The recipe is also wonderfully quick to throw together for a special Mother’s Day or brunch treat, and it’s easy enough to enlist little helpers.
The original recipe was for just one large turnover, but I found the filling to be enough for two large turnovers that can be sliced into individual servings.
These turnovers are very lightly sweetened, making them a perfect breakfast pastry. My kids wanted a sweeter flavor, so I added a glaze for them. I’ve included that option in the recipe. If using the glaze, drizzle it on immediately before serving. If you glaze the turnovers ahead of time, the puff pastry crust will become soggy.
Even without the glaze, these apple rhubarb turnovers are best served immediately. Nonetheless, I did make them at night to serve for breakfast, and they did hold up nicely!
Special Diet Notes: Apple Rhubarb Turnovers
By ingredients, this recipe is dairy-free / non-dairy, nut-free, peanut-free, soy-free, and vegetarian.
For egg-free and vegan apple rhubarb turnovers, replace the egg yolk and water with dairy-free milk beverage or a mixture of dairy-free milk and agave nectar.
- 2 apples, peeled, cored, and thinly sliced
- 1 cup chopped rhubarb
- ¼ cup + 2 teaspoons sugar, divided
- 2 tablespoons all-purpose flour
- 1 teaspoon lemon juice
- ¼ teaspoon ground cinnamon
- 1 (17-ounce) package dairy-free puff pastry sheets, thawed for 40 minutes (can use filo/phyllo sheets)
- 1 egg yolk
- 1 teaspoon water
- 1 cup powdered sugar
- 1 to 2 tablespoons dairy-free milk beverage
- 1 teaspoon vanilla extract
- Preheat your oven to 375ºF and line two rimmed baking sheets with parchment paper.
- In a large bowl, toss together the apples, rhubarb, ¼ cup sugar, flour, lemon juice, and cinnamon.
- Unroll one sheet of pastry onto each prepared pan.
- Spoon half of the apple mixture lengthwise along half of one pastry, leaving ½ inch border uncovered. Repeat with the remaining filling and the second pastry.
- In a small bowl, whisk together the egg yolk and water. Brush a little over the border of each pastry.
- Using the parchment paper to lift, fold the uncovered pastry over the filling of one turnover. Use a fork to press the edges to seal. Repeat with the second turnover.
- Brush the tops with the remaining egg wash.
- Cut 4 evenly spaced 2-inch slashes in the top of each turnover.
- Sprinkle the tops with the remaining 2 teaspoons sugar.
- Bake in center of your oven until the pastry is golden and the filling is tender, about 40 to 45 minutes.
- Remove the turnovers to a cooling rack to cool before serving or glazing.
- In a medium bowl, whisk together the powdered sugar, 1 tablespoon milk beverage, and vanilla until smooth.
- Whisk in up to 1 tablespoon of addition milk beverage if needed to reach your desired consistency.
- Drizzle the glaze on the cooled turnovers immediately before cutting and serving.
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8 Comments
Puff pastry is one of the things I’ve missed the most since going gluten-free. I’m so glad it is more readily available now. And I’m happy to have such a delicious sounding recipe for turnovers!
I’m so excited to see gluten-free puff pastry on the market! I’ll be interested to hear how it works with this recipe.
This looks absolutely scrumptious! They sound the best warm and with the glaze. That’s sumo,y mouthwatering.
They are so good Kaila! Hope you give them a try.
What a fun way to use rhubarb. I bet this would be amazing with a scoop of dairy-free ice cream.
Oh, I’m sure you’re right, Kortney! What a good idea.
so fresh and flaky! I love rhubarb… hoping to see it at the farmers market soon…
I just saw rhubarb at my local grocery store this week, so fingers crossed!