Now this...this is the kind of thing that gets people into trouble. See that color? That's not just fried. That's patient. Somebody waited until the pastry knew exactly what it wanted to be. Listen to that. That's the sound of self-control giving up. Oh...there it is. Strawberries do all the flirting. Sweet, bright, friendly. Then the rhubarb shows up. Sharp. Tart. Keeps the strawberries honest. That's the trick. If it were all sweet, you'd forget it before you finished eating it. But that little bit of sour...that makes you come back. And then somebody had the nerve to coat the whole thing in a strawberry-rhubarb glaze. That's confidence. The fried puff pastry shatters into a hundred buttery pieces, and every one of them catches a little of that warm filling. You know, people think temptation always arrives looking dangerous. Most of the time...it shows up looking perfectly harmless. Warm fruit. Flaky pastry. A little sweet. A little tart. By the time you realize you should've stopped at one...you're already wondering where the second one went.

Won’t Make You Thinner Strawberry Rhubarb Pie

Ingredients

for eight pies

2 sheets (1 lb) puff pastry dough
2 lb fresh strawberries
1 cup sugar
1 cup thinly sliced rhubarb
1 lemon
1 tbs vanilla extract
1 cup confectioners sugar
4 cups neutral oil

Directions

Let the puff pastry come to room temperature.
Hull and quarter the strawberries. Add the strawberries to a pot over medium heat with the rhubarb, sugar, lemon zest and juice from the lemon. Mix to combine and allow to come up to a simmer. Remove from heat and add the vanilla. Drain and reserve the liquid from the strawberry mixture.
Roll out your pastry dough to (2) 12 inch squares. Cut the sheets into four equal squares and then diagonally into triangles. Place a 1/4 cup of the strawberry mixture on eight of the triangles, leaving about a half inch border around the edge of the dough from the filling. Using a pastry brush, brush water over the border of the dough to moisten and top each triangle with another triangle of dough. Seal the pastry closed using the spines of a fork around the edge of the pastry. Place sealed pastry in the freezer for four hours minimum or until ready to use.
Heat your oil in a large dutch oven or deep fryer to 350 degrees. Carefully place the pies in the oil making sure not to over crowd the fryer. Fry pies for three minutes on each side or until golden brown. Remove from heat, drain on paper towels, and allow to cool slightly.
For the glaze, take 1/4 cup of the strawberry liquid and mix in the confectioner sugar. Drizzle glaze over the pies.
Serve.