Strawberry Rhubarb Puff Pastry Recipe (Easy & Flaky!)
This strawberry rhubarb puff pastry is golden, flaky, and filled with a sweet-tart fruit filling that comes together in under an hour. Perfect for brunches, holidays, or any time you want an impressive dessert with minimal effort.
The Flaky Strawberry Rhubarb Pastry You Will Make Every Spring
If you have ever stood in the kitchen staring at a pile of rhubarb and wondered what to do with it, this is your answer. These strawberry rhubarb puff pastry turnovers are everything you want in a spring dessert: shatteringly flaky on the outside, bubbling and jammy on the inside, and just sweet enough to balance that gorgeous tartness rhubarb is famous for.
Whether you call it a strawberry rhubarb strudel, a turnover, or simply the thing everyone asks for the recipe for, this puff pastry rhubarb recipe is a keeper. The best part? Store-bought puff pastry does all the heavy lifting, so you get bakery-level results without spending hours in the kitchen.
Having the right tools on hand makes this recipe even smoother. A good pastry brush ensures a beautifully even egg wash, and a sharp pastry cutter gives you clean edges every time.
Why Strawberry and Rhubarb Are a Perfect Pair
Rhubarb on its own is bracingly sour, almost aggressively so. Strawberries are sweet and floral. Together, they create one of the most balanced, vibrant fruit fillings you can put inside a pastry. It is the same magic you find in a classic strawberry rhubarb tart with pastry cream, just in a more casual, handheld format.
A few things make this filling especially good:
- Cornstarch thickens the juices so your pastry does not go soggy
- Lemon juice brightens the whole filling and keeps it from tasting flat
- A pinch of cinnamon adds just enough warmth without tipping into holiday-spice territory
Chef's Tip: Do not skip the 5-minute rest after mixing the filling. It gives the sugar time to draw out the juices and the cornstarch time to begin absorbing them, which means far less leaking in the oven.
How to Shape Your Rhubarb Puff Pastry (Three Easy Options)
One of the best things about this recipe is its flexibility. You can shape it however works best for you:
- Turnovers: Cut each pastry sheet into 3 rectangles, fill one half, fold over, and crimp. Great for individual servings and easy to transport.
- Strawberry rhubarb strudel: Leave the pastry sheets whole, lay the filling down the center, fold the sides over in overlapping strips, and bake as a single impressive log.
- Open-faced tart: Score a border, pile the filling in the center, and let it bake exposed for a rustic, beautiful strawberry rhubarb tart look.
All three follow the same filling recipe and baking temperature, so choose whichever suits the occasion.
Chef's Tip: Keep your puff pastry cold right up until you are ready to fill and bake it. Warm pastry loses its layers. If it softens while you are working, pop it back in the fridge for 10 minutes.
Tips for the Crispiest, Flakiest Results
- Do not overfill. A heaping spoonful per turnover is enough. Too much filling leads to blown seams and soggy bottoms.
- Seal firmly. Press the edges with your fingers first, then go over them with a fork. Both steps matter.
- Vent the top. Those little slits are not decorative. They let steam escape so the pastry puffs up properly instead of ballooning and bursting.
- Coarse sugar on top is optional but highly recommended. It adds a sparkly crunch that makes these look like they came from a proper bakery.
Want to turn this into something extra special? A simple drizzle of powdered sugar glaze over the top makes these feel elegant enough for a brunch spread or holiday table.
Ready to bring it all together? Here is the full recipe:
Strawberry Rhubarb Puff Pastry Recipe (Easy & Flaky!)
This strawberry rhubarb puff pastry is golden, flaky, and filled with a sweet-tart fruit filling that comes together in under an hour. Perfect for brunches, holidays, or any time you want an impressive dessert with minimal effort.
Ingredients
- 2 puff pastry sheets, thawed if frozen, kept cold until ready to use
- 2 cups fresh rhubarb, trimmed and cut into 0.5-inch pieces
- 1 1/2 cups fresh strawberries, hulled and quartered
- 1/2 cup granulated sugar, adjust to taste depending on rhubarb tartness
- 2 tbsp cornstarch
- 1 tbsp lemon juice, freshly squeezed
- 1/2 tsp vanilla extract
- 1/4 tsp ground cinnamon
- 1 large egg, beaten with 1 tbsp water for egg wash
- 2 tbsp coarse sugar, for sprinkling on top; turbinado or demerara works great
- 1/2 cup powdered sugar, for optional glaze
- 1 tbsp milk, for optional glaze
Instruction
Preheat your oven to 400 degrees F (200 degrees C). Line a large baking sheet with parchment paper and set aside.
In a medium bowl, combine the chopped rhubarb, quartered strawberries, granulated sugar, cornstarch, lemon juice, vanilla extract, and cinnamon. Toss well until the fruit is evenly coated. Let the mixture sit for 5 minutes so the juices begin to release.
On a lightly floured surface, unfold or unroll one sheet of puff pastry. If making turnovers, cut each sheet into 3 equal rectangles for a total of 6. If making a strudel or tart, leave the sheets whole or cut as desired.
Spoon a generous amount of the strawberry rhubarb filling onto one half of each pastry rectangle, leaving a 0.5-inch border around the edges. Do not overfill or the pastry will leak.
Fold the other half of each rectangle over the filling to enclose it. Press the edges firmly with your fingers, then crimp with a fork to seal completely.
Transfer the filled pastries to the prepared baking sheet. Brush the tops generously with the egg wash.
Use a sharp knife to cut 2 to 3 small slits in the top of each pastry to allow steam to escape. Sprinkle with coarse sugar.
Bake for 22 to 25 minutes, or until the pastry is deep golden brown and the filling is bubbling through the slits. Rotate the pan halfway through baking for even color.
Remove from the oven and let the pastries cool on the pan for at least 10 minutes before serving.
If desired, whisk together the powdered sugar and milk until smooth and drizzle over the cooled pastries before serving.
Equipment
- Large baking sheet
- Parchment paper
- Medium mixing bowl
- Fork (for crimping)
- Pastry brush
- Sharp knife or pastry cutter
- Lightly floured surface or rolling mat
Notes
Serving, Storing, and Variations
Serve these warm or at room temperature, ideally within a couple of hours of baking when the pastry is at its crispiest. A scoop of vanilla ice cream alongside a warm turnover is never a bad idea.
Want to change things up?
- Swap strawberries for raspberries or blackberries for a different twist on rhubarb puff pastry recipes
- Add a tablespoon of orange zest to the filling for a citrusy lift
- Stir in a spoonful of strawberry jam if your rhubarb is especially tart
Leftovers keep well in the fridge for up to 3 days. Just reheat them in a low oven to bring back that crisp, flaky texture. These are one of those recipes that genuinely gets requested again and again, so do not be surprised if the batch disappears before they have time to cool.
