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1
In a small nonreactive saucepan, combine 1/4 cup water, strawberries, rhubarb and 3 tablespoons of the sugar and heat over medium-high heat.
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2
Let mixture simmer for 20 to 30 minutes or until thickened and fruit has broken down, like a thick jam.
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3
Remove from heat and let cool to room temperature.
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4
When cool, strain off any extra liquid.
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5
(Can be prepared in advance.)
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6
In a small bowl, add remaining 3 tablespoons sugar and vanilla.
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7
Every so often, while preparing ingredients, stir with a small fork to combine.
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8
The sugar with absorb the vanilla.
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9
Preheat the oven to 375 degrees F.
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10
In a medium bowl, combine the rhubarb-strawberry compote with the cream cheese, sour cream, 1 egg, lemon zest and pistachios.
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11
In a small bowl, beat the remaining egg and add 1 tablespoon of water.
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12
Cover a large baking sheet with parchment paper or a silicone baking sheet.
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13
Working quickly with the dough, unfold the sheets.
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14
Cut each sheet into 4 equal squares.
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15
Place a scant 1/4 cup filling inside each square and wet the outer edges with egg wash.
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16
Fold the pastry over to form a triangle and seal with a fork.
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17
Brush with egg wash and sprinkle with the vanilla sugar.
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18
Transfer to the prepared baking sheet and bake for 25 to 30 minutes.
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19
Let rest for 10 minutes before serving.
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20
Garnish top with powdered sugar and sliced strawberries.
