These strawberry rhubarb mascarpone hand pies are fruity, buttery, and nutty all in the same bite.
In a mixing bowl, add strawberries, rhubarb, lemon zest, sugar, and cornstarch and let them macerate for 15 minutes.
Preheat the oven to 400 degrees F.
Thaw the puff pastry squares on a baking sheet lined with parchment paper.
When the pastry squares have thawed but are still cold, spread one tablespoon of mascarpone cheese in a triangular pattern on half of the square, leaving a half inch border.
Divide the filling evenly among the pasty squares.
Brush the edges with the egg, fold up the pastry to form a triangle, then press the edges together with a fork. Put the folded hand pies in the freezer for 10 minutes.
Remove the hand pies from the freezer, brush the top with the egg, scatter the sliced almonds, and sprinkle the turbinado sugar.
Place in the middle rack of the oven and bake for 20 minutes until golden.
Let the hand pies cool for 10 minutes before serving.
If you can't find mascarpone cheese, you can substitute it with cream cheese.