Cherry Rhubarb Turnovers

  • Prep 25 min
  • Total 40 min
  • Servings 4

Ingredients

Steps

  • 1
    Heat oven to 400°F. Line cookie sheet with cooking parchment paper.
  • 2
    In 10-inch skillet, melt butter over medium-high heat. Add rhubarb; cook 5 minutes. Stir in sugar, almond extract, vanilla and cherries. Cook 6 to 10 minutes, stirring frequently, until mixture thickens. Remove from heat. Cool slightly.
  • 3
    Separate dough into 8 triangles. Spoon cooled rhubarb-cherry mixture onto center of 4 dough triangles. Top each with 1 remaining dough triangle. Use fork to press edges of dough to seal. Place turnovers on cookie sheet.
  • 4
    Bake 12 to 15 minutes or until golden brown.
  • 5
    Remove turnovers from cookie sheet; place on serving plates. Drizzle each with melted frosting. Serve immediately.

  • Fresh strawberries can be substituted for the cherries in this recipe, if you prefer Strawberry-Rhubarb Turnovers.
  • For a simple, warm breakfast, prepare the cherry-rhubarb filling the night before, and store in fridge. In the morning, simply spoon onto the crescent dough triangles, bake, and enjoy!

Nutrition Facts are not available for this recipe
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