Strawberry Rhubarb Parcels with Vanilla Bean Glaze

Ingredients:

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
Water
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

Instructions:

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


ENJOY!


*Yields 32 Parcels

https://www.youtube.com/watch?v=DzJIYeyfo68

©2020 Kitchen Gypsy by Shea Nichole

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