Title: Strawberry-Rhubarb Turnovers
Categories: Dessert Fruit
Yield: 4 Servings

1	pt	Fresh strawberries, hulled
		And coarsely chopped
1 1/4	c	Fresh or frozen rhubarb, cut
		Into 1/2-inch pieces
3/4	c	Sugar
1	ts	Fresh lemon juice
2	tb	Cornstarch
1	pk	Puff pastry sheets (17 1/4
		Ounces), thawed
		Confectioners' sugar (for
		Dusting)

Heat the oven to 400F. Coat 8 standard-size muffin cups with nonstick cooking spray.

Combine the berries, rhubarb, sugar, lemon juice and cornstarch in a saucepan. Cook for 10 minutes over medium-high heat. Reduce the heat to medium and cook for 2 minutes, until the liquid is thickened, clear and bubbly. Allow to cool slightly.

Open the pastry sheets on the work surface. Cut each sheet into 4 equal pieces. Gently press the center of 1 pastry square into the bottom of a muffin cup and fill with almost 1/4 cup of the filling. Fold over the 4 pastry flaps, one on top of the other, covering the filling. Brush with water to seal. Repeat with the remaining puff pastry and filling.

Bake for 15 to 20 minutes, until the tops are puffed and golden brown. Cool in the pan on a rack for 10 minutes, then remove from the muffin cups and cool on the rack for 5 to 10 minutes. Dust with confectioners' sugar before serving.

Makes 8 servings.

[Best-Ever Desserts; Family Circle Bonus] [Family Circel; 6/2/98]

Posted by Fred Peters. From: Fred Peters Date: 08-04-98 (12:10) The Once And Future Legend (1) Cooking

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