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
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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
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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
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