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Rhubarb Turnovers

Source of Recipe


From "Cooking Under Wraps" by Nicole Routhier






List of Ingredients



• 2-1/2 cups fresh rhubarb, cut into 1/2-inch pieces
  
• 1 cup sugar
  
• 2-1/2 Tbsp cornstarch
  
• 2 tsp finely grated lemon peel
  
• 10 sheets phyllo dough
  
• 8 Tbsp unsalted butter, melted
  
• 1/2 cup walnuts or pecans, finely ground
  






Instructions



1. In a mixing bowl, combine the rhubarb, sugar, cornstarch and lemon peel. Set aside.
   
   
2. Work with one sheet of phyllo at a time, keeping the remaining sheets covered with plastic wrap or a slightly damp kitchen towel. Place a sheet of phyllo on a work surface with a long side toward you. Lightly brush the sheet with melted butter and sprinkle with 1 teaspoon ground nuts. Fold the sheet crosswise in half. Brush with butter and sprinkle with 1/2 teaspoon of the nuts; fold the sheet lengthwise in half. You will have a four-layer strip about 4 x 11-1/2 inches. Lightly butter the surface of the strip.
   
   
3. Place 1/4 cup of the filling on the bottom left-hand corner of the strip. Fold the bottom right corner of the phyllo strip diagonally over the filling so that the short edge meets the long edge of the strip, forming a triangular point. Continue folding the triangle up over itself ot form a triangular package. Brush the triangle all over with butter and place seam-side down on a lightly buttered baking sheet. Repeat the assembly with the remaining phyllo and butter. Bake the turnovers in a preheated 375º F oven for 20 to 25 minutes. Remove from the oven and transfer to a rack to cool slightly.
   
   Serve the pastries warm, with vanilla ice cream or whipped cream, if desired.
   
   Makes 10 turnovers.