I always have a pack of puff pastry in the fridge or freezer and these are brilliant and super quick for breakfast if you’ve got some lovely rhubarb compote sitting in the fridge – or any other compote for that matter! Equally great for individual puddings with custard. This recipe makes four turnovers.
Rhubarb Turnovers
You’ll need
- Half pack of ready made puff pastry
- 3 or 4 fresh rhubarb stalks
- 2 tbsp soft brown sugar
- 1cm piece of fresh ginger
- 1 tsp vanilla extract or seeds from a fresh vanilla pod
- Some beaten egg
To make them
- First make the compote. Cut the rhubarb stalks into 2cm pieces and place them in a heavy bottomed pan with the sugar.
- Finely grate the ginger on top and add the vanilla seeds/extract.
- Add 2 tbsp of water and cook on a low heat until the rhubarb is all mushy. At this point have a taste. If it is too sour for you add a squirt of honey.
- While the compote is cooling, preheat the oven to 200C.
- Roll out the pastry into a square shape until it’s about as thick as a £1 coin (a few millimetres).
- Divide it into four equal squares approx 10-12cm wide.
- Fold each square into a triangle, lightly press down to crease the middle and then open it up again into a square.
- Using your finger or a pastry brush, put a little beaten egg around the four edges. This will help seal the pastry down.
- Carefully put the cooled compote into one of the triangles avoiding the beaten egg edge. I used about 2 heaped tbsp per turnover.
- Fold the other half of the triangle over the compote filling and press along the edge gently to seal it all down. You can neaten it up by cutting the pastry into a straight line or use a fork to press lines into the edges. Dip the fork in a little flour to stop it sticking to the pastry.
- Once you’ve done the other triangles, brush them all over with a little beaten egg and sprinkle over some sugar.
- Pop them onto a lined baking tray and then carefully slit them – one longish one in the middle and two smaller on either side.
- Bake them for 15 minutes until golden brown and then using a fish slice place them on a wire rack to cool.
This quick recipe works well with other compotes – try apple and rosemary, plum and thyme or in the summer just pop some fresh strawberries or raspberries in the middle.