The name of this dish is probably enough to turn off most people, but I have to say this is one of the best breakfast pastries I've ever had. I've been in love with the super tart rhubarb ever since I discovered strawberry-rhubarb pie in college (Yeah, college is a pretty wild time of experimentation. I even put ice cream on it.). Now anytime I come across a recipe containing it, I become instantly intrigued.
|Fun Fact: Rhubarb is used in laxatives in China!|
From Daily Unadventures in Cooking
Servings: 8 turnovers
Time: 80 minutes
1 cup flour
2/3 tsp + 1 tsp sugar
Pinch of salt
1/3 cup cold butter, in 1 cm cubes
2 2/3 tbsp + 2 tbsp cold water
2 stalks rhubarb, thinly sliced
1 1/2 apples, peeled, cored & thinly sliced
2/3 tsp fresh chopped rosemary
Eggwash (Egg and tsp milk)
- Grab your handy food processor and pulse together the flour, salt and 2/3 tsp of sugar.
- Pulse in the butter until pea-sized. Make sure you put the butter in carefully so it doesn't all lump together.
- While still pulsing, slowly add in the first 2 2/3 tbsp (that 2/3 is just 2 tsp) of water until a dough forms. Press the dough into a disk then wrap tightly and refrigerate for 30 minutes.
- Preheat the oven to 425.
- Add the rhubarb, apples, rosemary and the remaining water & sugar to a saucepan. Bring the mixture to a simmer then cook covered over low heat for 10 minutes, stirring occasionally. Once the rhubarb is soft, set the mixture aside to cool. You can boil off excess liquid uncovered if necessary.
- Roll out the pastry dough to the desired thickness (think small) then cut into 4" x 4" squares.
- Put about 1 tbsp filling into each turnover.
- Dip your finger in cold water then wet two adjacent sides of the squares. Close the pastry by making a triangle where each wet side closes to a dry one. Gently press with a fork to finish closing.
- Cut a few slits into the tops of the turnovers to prevent them from puffing up too much then coat with the egg wash and place on a baking sheet covered in parchment paper.
- Bake for 25 minutes or until golden brown. Let cool because the filling will be hot.
|The world's tastiest pinwheel|
Everything about these turnovers works. The pasty is crispy and flakey and the filling is perfectly balanced. The apple helps subdue the tartness of the rhubarb, and the rosemary provides a wonderful aroma that doesn't overpower. My only suggestion would be to add more of the filling per turnover to combat any of the puffing that will go on in the oven. I also recommend checking out the website that this recipe came from, http://www.dailyunadventuresincooking.com/, because everything they make looks amazing.