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Little Rhubarb and Apple Turnovers


Delicious little pastries filled with rhubarb and apple compote.

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Rate this recipe 2.8/5 (142 Votes)


  • For the rough puff pastry:
  • 500 g plain flour
  • 500 g cold butter
  • diced
  • 2 tsp salt
  • 250 ml very cold water
  • For the filling:
  • 40 g butter
  • 500 g rhubarb
  • peeled and diced
  • 1 apple
  • peeled
  • cored and cut into small cubes
  • 1 tsp vanilla essence
  • 2 tbsp golden caster sugar
  • For glazing:
  • 1 egg yolk
  • beaten


servings 40
Level of difficulty Average
Preparation time 50mins
Cooking time 30mins
Cost Average budget


Step 1

Make the pastry:
Put the flour and salt in a large bowl and make a well in the middle where you will put the butter.

With your fingertips, lightly rub the flour into the butter until you end up with very small pieces of butter and a sandy consistency.

Gradually add some of the water, mixing as you go, until you have an elastic, coherent dough (you probably won’t need all of the water). Wrap it in cling film and refrigerate for 30 min.

On a well-floured board or worktop, roll the pastry out to a 40 cm x 20 cm rectangle. Fold it in 3, then give it a 1/4 turn. Roll it out again to a rectangle, fold as before, then wrap in cling film and refrigerate for 20 min.

Repeat the last step in full, then rest the pastry in the fridge for another 20 min. It is now ready to use.

Step 2

Little Rhubarb and Apple Turnovers - Step 2

Meanwhile, make the filling:
In a large frying pan or sauté pan with a lid, melt the butter on a medium heat. Add the apple and the rhubarb and cook for about a minute. Add the vanilla and sugar, stir, then turn the heat down and cover.

Cook for about 15 min, or until soft and the rhubarb starts falling apart. Leave to cool.

Step 3

Little Rhubarb and Apple Turnovers - Step 3

Assemble the turnovers:
Preheat the oven to 200ºC/ 180ºC fan/ Gas 6.

Cut the pastry in half, leave 1 half in the fridge until needed and roll the other one out on a well-floured surface to a thickness of about 4 mm.

Stamp out as many circles as you can with a 10 cm fluted cutter. Spoon a little bit of filling in the middle of each circle, about 2 tsp should do.

Brush the edge of each circle with a bit of water, fold the circle in half and press down along the edge with your fingers to seal.
Re-roll the trimmings and repeat, then roll out the other half of the pastry. Keep going until you run out of filling.

Transfer to a floured, non-stick baking sheet. Brush some egg yolk over the top, and bake for about 12 min or until well-risen and golden brown.

If you are pushed for time you can use ready-made puff pastry (preferably all-butter), but it is worth making the rough puff pastry here. It is a lot easier and quicker than traditional puff pastry, and just as delicious!

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