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Old fashioned Rhubarb apple turnovers-feature-on a platter-one cut

Old fashioned Rhubarb apple turnovers

Old fashioned Rhubarb apple turnovers. A light, buttery, and flaky pastry encases a scrumptious filling made of rhubarb, apple, and spices. The lemon icing takes these mildly sweet turnovers over the top good. Perfect summer treats to finish off a meal or to bring to outdoor gatherings.



For the dough

  • 2 1/2 cups (313 g) all-purpose flour
  • 2 tsp cane or granulated sugar
  • a pinch of salt
  • 1 cup (2 sticks; 226 g) unsalted butter, cold, cubed
  • 1/4 cup + 1-2 tablespoons ice cold water

For the filling

  • 2 cups rhubarb, chopped
  • 2 cups apples, chopped
  • 1/2 lemon, juice and zest
  • 1/4 cup cane or brown sugar
  • 1/2 tsp vanilla
  • 1/4 tsp ginger powder
  • 1/4 tsp cinnamon
  • pinch cardamom
  • pinch salt

For the icing

  • 1/2 cup icing sugar
  • 1/4 tsp vanilla bean paste (or 1/2 tsp vanilla extract)
  • 1 tsp lemon juice and zest
  • 2 tablespoons milk (add more if mixture is too thick)


For the dough

  1. In the bowl of a stand mixer fitted the paddle (K) attachment, mix flour, sugar, and salt. 
  2. Add cubed cold butter and work it until the largest pieces are pea-size.
  3. Add 1/4 cup of water and mix. Continue adding 1 tablespoon of water at a time just until dough comes together.
  4. Gather the raggedy dough into an imperfect ball, flatten it, then wrap it in plastic. Refrigerate for 30 minutes.

For the filling

  1. Place chopped rhubarb and apples into a medium pot over low heat. Add the sugar, lemon, and spices. Cook, stirring occasionally for about 15-20 minutes, or until apples have softened and lqiuid has almost all evaporated. Place in a bowl and let cool before filling the turnovers. 

For the icing

  1. In a medium bowl, add icing sugar, vanilla and lemon zest. Whisk to combine, and add milk. Whisk until smooth adding more icing sugar or milk to get to desired thickness.


  1. Take dough out of the fridge, unwrap, and place on a lightly floured surface. Roll into a 1/8"-thick round.
  2. With a 5"-diameter cutter, cut out as many rounds as you can. Reroll the scraps, place onto a parchment lined baking sheet and let sit in the fridge for 10 minutes. Then, cut out more rounds. I made 10 rounds, and I had still a little dough leftover that I wrapped in plastic, and put in the freezer for later use.
  3. Working one at a time, spoon 1 heaping tablespoon of filling on one side of the round, avoiding adding any juice that might be at the bottom. Fold the empty side up and over the filling to bring edges together and create a half-moon. Crimp the edges with a fork to seal. Arrange the turnovers on parchment-lined baking sheet and refrigerate for about 30 minutes.
  4. Preheat the oven to 400°F/200°C (I used 390°F/190°C convection oven).
  5. Beat the egg in a ramekin and brush the top of the turnovers. Then, prick the top with a fork.
  6. Bake until golden, about 25-30 minutes.
  7. Let cool on the baking sheet first, then place on a rack over a baking sheet.
  8. When cold, drizzle the top of the turnovers with icing and let harden.


You can use an all butter store bought puff pastry. This will save you some time.

I made 10 turnovers rerolling the scraps and had some leftover dough that I wrapped in plastic and froze for later use.

  • Author: Nicoletta Sugarlovespices
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