Rhubarb Ginger Apple Turnovers
These semi-sweet rhubarb ginger apple turnovers are sweetened with honey and dusted with sugar. A splash of lemon brightens the filling, just like these turnovers are sure to brighten your day.
Ingredients
- 2 sheets puff pastry
- 1.5 cups apples diced
- 1 cup frozen rhubarb thawed and juices reserved
- 3 tbsp honey
- 1 tbsp butter
- 1 tsp ginger grated or minced
- 1 tsp fresh lemon juice
- 1 egg
- sugar for sprinkling
Instructions
- Melt the butter in a medium saucepan.
- Add all of the ingredients, save the puff pastry and the egg to the saucepan and stir around, simmering over medium low.
- When the apples are soft and the preserve has thickened, remove from heat and allow to cool.
- Preheat the oven to 450ºF and beat the egg.
- Roll out the puff pastry and cut out nine even sections from both sheets (3x3).
- Spoon a dollop of filling into the centre of the turnovers.
- Fold and lightly press the turnovers, then transfer them to a parchment-lined baking sheet.
- Brush with egg and generously sprinkle with sugar.
- Bake for 15-20 minutes, or until golden.
Notes
Allow the frozen rhubarb to thaw and add the juice in with the stovetop ingredients.
The rhubarb ginger apple filling is delightful on oatmeal, yogurt, pancakes and the like. If 18 turnovers are too many, only use one sheet of puff pastry and enjoy the remaining half of the filling with breakfast.