It has been suggested that finding a clump of rhubarb in a witches garden was a common occurrence as using a a stock to “stir the pot” was said to amplify the energies of what was being prepared.
This week when I finished making Rhubarb Lemon Syrup, I remembered a sheet of puff pastry in the freezer in need of being used up. Turnovers sounded like a good idea as the leftover rhubarb lemon mixture was just too yummy to throw away. In years past, I have also used short cut pastry. Choose either option or possibly add it to a plain cake or muffin recipe. Be magically creative!
You will need:
1 sheet of thawed puff pastry
the room temperature, leftover stewed rhubarb mixture from this recipe,
3 Tbsp. icing sugar
1/4 tsp. water, lemon juice or water
Take a moment to appreciate the extra bonus of these turnovers. Let gratitude lighten your heart. Take a deep breath as you close your eyes and come into the present moment. Focus your intentions and begin.
Place a piece of parchment over a cookie sheet and put aside. Preheat the oven to 375 degrees F.
If needed, gently roll out the pastry if the sheet is not square. Starting with a square and cutting the dough into four smaller squares will help the next step be simple as squares will easily turn into nice triangles while rectangles become fussy to seal and bake.
This is actually one of the few times I measure before cutting. It just makes life simpler.
Place the leftover mixture onto the pastry squares. I place them off center so it is easy to fold the puff pastry over the top without pulling it out of shape.
Dip a finger into water and run the water along two sides of the square. The two sides that are closest to the filling.
Lift the puff pastry over the top and press the edges together. Transfer each pastry to the prepared cookie sheet. Be as sure as possible that the edges are sealed. Using a fork to press down the open sides is an option. The mixture will be thick as the moisture will have dripped out previously. If the turnovers open while baking, don’t worry. Pushing the filling back into the open pocket is easy.
Place in the oven and bake for about 25 minutes. The turnovers should be nicely browned so leave an extra five if needed.
Transfer the parchment and turnovers to a cooling rack. This will allow the pastries to cool while giving protection for the drizzle.
Mix the icing sugar and liquid together and drizzle back and forth over the pastry. Serve fresh and enjoy!
Freezing the filling for use at a later date is also possible. Just be sure to label.