Apple And Rhubarb Turnovers

There's something about sweet rhubarb desserts that is so nostalgic for me. Rhubarb recipes always conjure wistful memories of harvesting home grown rhubarb from the back garden and boiling it with a good helping of sugar. Watching the rhubarb melt down into a thick and gloopy fruit sauce I couldn't contain my excitement at eating it. Time and again I would burn the roof of my mouth when rushing to get the first taste of that sweet sauce.

Course Dessert

Cuisine American, British, European

Diet Vegan, Vegetarian

Keyword apple and rhubarb, apple and rhubarb desserts, apple and rhubarb pastry, rhubarb crumble, rhubarb turnovers

Prep Time 20 mins

Cook Time 20 mins

Total Time 40 mins

Servings

Calories 975

Ingredients

400 g Vegan Puff Pastry
400 g Rhubarb
3 Medium Apples
200 g Caster Sugar
2 Tablespoons Demerara Sugar
3 Tablespoons Margarine
1 Teaspoon Cinnamon
1 Tablespoon Sunflower Oil
1 Tablespoon Plain Flour

Instructions

Pre-heat your oven to 200˚c.
Dice the rhubarb and apple into evenly sized pieces, about 1 - 2 cm in size. Be sure to remove the core of the apple, but don't bother removing the skin.
Place the margarine, apple, rhubarb, cinnamon, caster sugar and flour into a small saucepan over a medium high heat. Stir the contents until the margarine has melted. Simmer the pan for 10 - 15 minutes until the rhubarb is soft and apples are starting to tenderise. Remove from the heat and allow to completely cool.
Whilst the apple and rhubarb mix is cooling prepare your pastry. On a floured surface, roll out your into a large square, about 1 cm thick. Take each corner of the square and fold into the center of the pastry. This should give you 4 evenly sized triangles. Take a knife and cut out the triangles, leaving the outer folded edge in tact. Once unfolded you should have 4 evenly sized square pieces of pastry.
Take each square of pastry and place about 3 - 4 heaped tablespoons of cooled fruit mixture in the center. Then fold over one corner to re-make the triangle shape. Press the edges of the triangle with a fork to seal. Repeat until you have done this for all four. Brush the tops of each filled triangle with sunflower oil and dust with the demerara sugar.
Place the triangles on a baking tray and into the pre-heated oven. Bake for 10 minutes until the pastry is golden brown and flaky.

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