Rhubarb turnovers

    1 hour

    If you are in the mood for rhubarb pie but want something quicker and easier, try these moist puff pastry turnovers filled with ricotta and stewed rhubarb with orange.


    2 people made this

    Ingredients
    Makes: 6 à 8 chaussons

    • 300g trimmed rhubarb, diced
    • 150g caster sugar
    • 1 orange, juiced
    • 200g ricotta cheese
    • 1 pinch ground cinnamon
    • 1 (375g) packet puff pastry
    • 1 egg yolk, lightly beaten

    Method
    Prep:20min  ›  Cook:40min  ›  Ready in:1hr 

    1. Add rhubarb to a saucepan with half of the sugar and the orange juice. Bring to the boil, then reduce heat and simmer till rhubarb is soft. Drain rhubarb in a colander placed over a bowl to catch the liquid.
    2. In a bowl mix ricotta with the remaining sugar and cinnamon.
    3. Unroll puff pastry onto your working surface and cut out 6 to 8 circles using a glass or a biscuit cutter.
    4. Spread half of each circle with ricotta and top with rhubarb. Fold over the other side and seal the sides by pushing them down wiht the times of a fork.
    5. Brush pastry with egg yolk and bake in the preheated oven for 20 minutes. Let cool.
    6. Pour reserved rhubarb liquid in a small saucepan and simmer till syrupy. Serve the turnovers drizzled with rhubarb syrup.

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