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Strawberry Rhubarb Parcels with Vanilla Bean Glaze


For Parcels
8 Sheets Frozen Puff Pastry Defrosted
2 ½ lbs Fresh Rhubarb
2 ½ lbs Fresh Strawberries
4 Cups Granulated Sugar
Zest from 1 lemon
Juice from ½ lemon
¼ tsp Ground Cardamom
2 eggs
Sugar Crystals
3 Tbsp Cornstarch
1 Tbsp Water
For Vanilla Bean Glaze-
Seeds from 2 Vanilla Beans
2 Cups Powdered Sugar (sifted)
¼ cup Whole Milk


Pre heat oven to 400 degrees F

Rinse strawberries and cut off the tops

Slice strawberries and add to bowl

Rinse rhubarb and cut off ends

Dice rhubarb and add to strawberries

Zest and juice lemon and add to strawberry mixture

Add sugar and cardamom to strawberry mixture and stir to combine

Place mixture in a medium-large sauce pot and cook over medium heat at a low boil. If mixture starts to rapidly boil, reduce heat

Let mixture reduce and thicken (about 10 minutes)

Stir periodically to make sure mixture does not burn

Once mixture has thickened slightly, combine cornstarch and water to make a sluree. Whisk into
strawberry mixture (while mix is boiling). Mixture will start to thicken and take on a thin jelly like
consistency, remove from heat and pour into heat safe bowl

Chill for 1-2 hours, or until mixture is completely cooled

Cut puff pastry sheets into 4 smaller squares

Dollop a spoon full of fruit filling into the center of each square

Fold square in half at an angle, bring the points of each corner together to make a triangle

Seal edges using a fork to pinch all open sides together

Place parcels on a baking sheet lined with foil and sprayed with non-stick spray

Whisk together eggs and a splash of cold water

Brush tops of parcels with egg wash

Sprinkle tops of parcels with sugar crystals

Place parcels in oven and cook for 15-20 minutes until golden brown

While parcels are baking, assemble glaze

Remove seeds from beans and add to bowl with milk, whisking to combine

Add powdered sugar and whisk until incorporated

Chill until ready to glaze parcels

Remove from oven and let cool to room temperature

Place glaze in piping bag and cut off the tip being careful not to spill glaze

Drizzle glaze over the tops of parcels


*Yields 32 Parcels

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