These little pockets of strawberry rhubarb filling are delightful!
In this installment of Guy’s Big Bite, Guy Fieri shows us a simple method to make classic turnovers.
Hot apple turnovers are about as classic American as apple pie. But why not switch it up a little with some Spring flavors?
Guy Fieri makes a strawberry rhubarb compote as part of the filling. There’s nothing more spring that strawberry and rhubarbs!
Once the compote is made and cooled down, mix in sour cream, whipped cream cheese, and eggs for the filling. Add some chopped pistachios and lemon zest for extra flavor
Thaw the store bought puff pastry. Cut each sheet into 4 equal squares. Place a spoonful of filling in the center of each square.
To get the classic turnover look, fold the puff pastry squares in half, forming a triangle. Use a fork to crimp the sides of the puff pastry closed
Brush egg wash on the tops of each turnover and dust with the vanilla sugar for extra sweet texture and crunch
Serve as an after-dinner dessert, or as an afternoon snack with a nice strong cup of coffee or tea!
