Preparation Steps

• In a medium saucepan over medium-low heat, combine 1 ½ cups diced rhubarb and ¼ cup sugar. Cook for 5 to 10 minutes, stirring occasionally, until the rhubarb softens.
• Remove from heat and stir in 1 cup diced strawberries and ¼ teaspoon cinnamon. Let the mixture cool completely to room temperature.
• Once cooled, strain excess liquid from the filling to prevent soggy turnovers.
• Preheat oven to 400°F (200°C) and line baking sheets with parchment paper.
• Lightly flour a surface and roll out the puff pastry sheets. Cut each sheet into 4 equal squares.
• Spoon the strawberry rhubarb filling into the center of each square.
• Fold each square diagonally to form a triangle and seal edges with a fork.
• Transfer to baking sheets, spacing each turnover about 2 inches apart.
• Cut small slits on top of each turnover. Whisk 1 egg with 1 tablespoon water and brush over the tops.
• Sprinkle with sanding sugar if desired, then bake for 15 to 18 minutes until golden brown and puffed.
• Remove from oven and cool on a rack before serving.