Quick Apple Rhubarb Turnover
Puff pastry is available in the freezer section of the supermarket. We recommend all-butter puff pastry sold boxed in rolls.
Servings: 6
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 439 |
| pro | 6 g |
| total fat | 23 g |
| sat. fat | 4 g |
| carb | 54 g |
| fibre | 3 g |
| chol | 51 mg |
| sodium | 144 mg |
| % RDI: | - |
| calcium | 4% |
| iron | 14% |
| vit A | 3% |
| vit C | 7% |
| folate | 18% |
-
2 apples, peeled, cored and thinly sliced
1 cup (250 mL) chopped rhubarb
1/4 cup (50 mL) granulated sugar
2 tbsp (25 mL) all-purpose flour
1 tsp (5 mL) lemon juice
1/4 tsp (1 mL) cinnamon
Half pkg (450 g pkg) puff pastry
1 egg yolk
2 tsp (10 mL) granulated sugar
Preparation:
1. Line rimmed baking sheet with parchment paper; set aside. In large bowl, toss together apples, rhubarb, sugar, flour, lemon juice and cinnamon.
2. Unroll pastry onto prepared pan. Spoon apple mixture lengthwise along half of the pastry, leaving 1/2-inch (1 cm) border uncovered. Whisk egg yolk with 1 tsp (5 mL) water; brush some over border. Using parchment paper to lift, fold uncovered pastry over filling; with fork, press edges to seal. Brush top with egg wash. Cut 4 evenly spaced 2-inch (5 cm) slashes on top; sprinkle with sugar.
3. Bake in centre of 375°F (190°C) oven until golden and filling is tender, about 40 minutes.
Additional Information
Source
Canadian Living Magazine: May 2005
Comment reported
Thank you for reporting this comment as inappropriate.
Back to Comments »