Strawberry Rhubarb Turnovers

I love this time of year!  The weather is getting warmer, flowers are blooming, and we are getting the first of our seasonal and local produce.  I've been enjoying the asparagus, of course, as well as fresh greens.  At this time of year, though, I really love baking with strawberries and rhubarb most of all.  Whether in a sauce, a simple crisp, or these turnovers, strawberries and rhubarb are a combination that can't be beat.  Plus, rhubarb won't be available for too long, so take advantage of it while you can, right?

The balsamic vinegar may seem like a funny addition to the recipe, but it definitely makes a difference.  It really brings out the flavor of the strawberries without tasting vinegar-y, and I've long used it to punch up a variation of my panna cotta.  However, it didn't occur to me to use it in a recipe like this until Mike's grandmother passed the tip on to me.  I loved the simple difference that it made.  The fruit tasted just a little bit more sweet and flavorful, which complemented that flaky pastry so nicely.  It is such a tasty and  simple spring treat!

Strawberry Rhubarb Turnovers

Ingredients:
2 cups diced strawberries
1 3/4 cups diced rhubarb
1 teaspoon balsamic vinegar
1/2 cup granulated sugar
1/4 cup cornstarch

Flour, for dusting work surface

1 package frozen puff pastry, thawed

1 egg, beaten
Demerara sugar, for sprinkling

Directions:
1.  Preheat oven to 400 degrees.
2.  Combine strawberries and rhubarb in a large, nonreactive mixing bowl.
3.  Add the balsamic vinegar and stir to combine.
4.  In another small bowl, stir together the sugar and cornstarch.
5.  Add the sugar and cornstarch mixture to the fruit and incorporate fully.
6.  Set fruit mixture aside and lightly flour work surface.
7.  On the floured surface, unfold a sheet of puff pastry and roll out into a square of about 12x12 inches.
8.  Cut pastry into fourths and brush edges of each square with egg.

9.  Use a slotted spoon to spoon fruit mixture neatly onto half of each pastry square.  The slotted spoon will prevent excess liquid in your pastry.
10. Fold the pastry diagonally over the fruit and seal edges with a fork.
11.  Cut three small slits along the top of each pastry, brush with more egg wash, and sprinkle with demerara sugar.
12.  Repeat process with the other sheet of pastry and remaining fruit.
13.  Arrange turnovers on two baking sheets lined with parchment or silpats.
14.  Bake in preheated oven until golden brown and puffy.