If you are searching for a delightful treat that effortlessly balances tartness and sweetness with a flaky, buttery texture, look no further than this Rhubarb Cream Cheese Puff Pastries Recipe. With its vibrant pink rhubarb filling nestled atop a creamy, smooth cream cheese base and wrapped in golden puff pastry, this recipe is a celebration of spring flavors and simple, elegant baking. Whether you want to impress at brunch or satisfy a sweet craving, these pastries are an absolute joy to make and even more delightful to share.
Ingredients You’ll Need
Each ingredient in this Rhubarb Cream Cheese Puff Pastries Recipe plays a special role in creating the perfect harmony of flavors and textures. These straightforward ingredients come together to deliver bursts of tangy freshness, creamy richness, and crisp flakiness that make every bite memorable.
- 1 sheet frozen puff pastry, thawed: This is your buttery, flaky foundation that puffs beautifully while baking.
- 1 cup fresh or frozen rhubarb, chopped: Provides the signature tart, juicy flavor that brightens the pastry.
- 2 tablespoons granulated sugar: Sweetens and balances the natural tartness of rhubarb during cooking.
- 1 tablespoon lemon juice: Adds a fresh zing and enhances the rhubarb’s flavor complexity.
- 4 ounces cream cheese, softened: Creates a creamy, luscious layer that contrasts perfectly with the fruit.
- 2 tablespoons powdered sugar: Sweetens and smooths the cream cheese mixture flawlessly.
- ½ teaspoon vanilla extract: Brings warmth and aromatic depth to the cream cheese filling.
- 1 egg, beaten (for egg wash): Gives the pastry a gorgeous golden-brown sheen as it bakes.
- Optional: coarse sugar for sprinkling: Adds an irresistible crunch and sparkle to the finished pastries.
- Optional: powdered sugar for dusting: A light dusting adds pretty presentation and extra sweetness.
How to Make Rhubarb Cream Cheese Puff Pastries Recipe
Step 1: Prepare the Rhubarb Filling
Start by combining the chopped rhubarb, granulated sugar, and lemon juice in a small saucepan. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens slightly, about 8–10 minutes. This step transforms the rhubarb into a tangy, syrupy filling that bursts with natural flavor. Set it aside to cool completely, so it doesn’t melt the cream cheese filling later on.
Step 2: Mix the Cream Cheese Filling
While the rhubarb cools, whip together the softened cream cheese, powdered sugar, and vanilla extract in a small bowl. Whisk until smooth and creamy. This luscious filling will create the perfect base layer beneath the rhubarb, adding richness and a mild sweetness that complements the fruit’s tartness beautifully.
Step 3: Cut and Prepare the Puff Pastry
On a lightly floured surface, unfold the thawed puff pastry sheet and cut it into six equal rectangles. These rectangles will become the individual pastries. Place them on a parchment-lined baking sheet, making sure to leave a little space between each one so they can puff up nicely.
Step 4: Assemble the Pastries
Spread about one tablespoon of the cream cheese mixture in the center of each pastry rectangle, keeping a small border around the edges. Then, add a spoonful of the cooled rhubarb filling on top of the cream cheese. For a neat finish, you can gently fold the pastry edges inward or crimp them with a fork – this helps keep all the filling contained while baking.
Step 5: Finish and Bake
Brush the edges of each pastry with the beaten egg wash for a lovely golden color once baked. If you like a little extra sparkle and crunch, sprinkle coarse sugar on top before putting them into the preheated oven at 400°F. Bake for 15–18 minutes until the pastries are puffed up and golden brown, then allow to cool slightly before dusting with powdered sugar if desired.
How to Serve Rhubarb Cream Cheese Puff Pastries Recipe
Garnishes
A light dusting of powdered sugar is a classic choice that elevates the presentation with a delicate sweetness and pretty snowy touch. Fresh mint leaves or edible flowers can add a splash of color and freshness, making these pastries look as vibrant as they taste.
Side Dishes
These pastries shine on their own but pair wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream for an indulgent dessert. For a brunch spread, serve alongside a fresh fruit salad or a hot cup of coffee to balance the tart and creamy flavors perfectly.
Creative Ways to Present
Try arranging the pastries on a rustic wooden board surrounded by sprigs of fresh rhubarb and berries for a charming seasonal display. You can also serve them warm with small bowls of honey or fruit preserves for guests to drizzle on top. This Rhubarb Cream Cheese Puff Pastries Recipe is also stunning presented on elegant dessert plates with carefully placed garnishes for special occasions.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (though they’re usually so good they disappear quickly), store the pastries in an airtight container in the refrigerator. They will keep for up to 2 days while maintaining most of their delicious texture and flavor.
Freezing
You can freeze the assembled pastries before baking by laying them on a baking sheet and freezing until solid, then transferring to a freezer-safe container. When you want to enjoy them, bake straight from frozen but add a few extra minutes to the baking time. This trick makes it easy to have fresh pastries anytime!
Reheating
For the best results when reheating, warm the pastries gently in a 350°F oven for about 10 minutes. This helps revive the puff pastry’s crispiness while bringing the filling back to a pleasant temperature without making the pastry soggy.
FAQs
Can I use frozen rhubarb in this Rhubarb Cream Cheese Puff Pastries Recipe?
Absolutely! Frozen rhubarb works just as well as fresh and can even save prep time. Just be sure to drain any excess liquid after cooking to prevent soggy pastries.
Is there a way to make this recipe vegan?
You can substitute dairy cream cheese with a vegan cream cheese alternative and use a plant-based puff pastry. Also, replace the egg wash with a mixture of plant milk and maple syrup for a golden finish.
How long can I keep the assembled pastries before baking?
For best results, assemble and bake right away. However, you can prepare them a few hours ahead and keep them refrigerated, just cover them tightly to avoid drying out.
Can I add other fruits to the rhubarb filling?
Definitely! Strawberries or raspberries mixed into the rhubarb add sweetness and complexity. Just adjust the sugar slightly depending on the fruits’ natural sweetness.
What makes the puff pastry puff up so nicely?
The layers of cold butter within the puff pastry create steam as it bakes, causing the dough to rise into those flaky, delicate layers that give this recipe its magical texture.
Final Thoughts
There’s something wonderfully comforting and celebratory about baking these Rhubarb Cream Cheese Puff Pastries Recipe. The blend of tangy rhubarb, sweet cream cheese, and buttery pastry feels both indulgent and fresh, perfect for any occasion from a casual snack to a festive brunch. I truly hope you give this recipe a go and find it as addictive and rewarding to make and eat as I do!
Print
Rhubarb Cream Cheese Puff Pastries Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 pastries
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delight in these Rhubarb Cream Cheese Puff Pastries, a perfect blend of tart rhubarb and smooth cream cheese wrapped in flaky puff pastry. Ideal for a spring breakfast or a sweet dessert, these pastries offer a luscious, fruity flavor balanced with a hint of vanilla and a crisp baked finish.
Ingredients
Rhubarb Filling
- 1 cup fresh or frozen rhubarb, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Cream Cheese Mixture
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Puff Pastry
- 1 sheet frozen puff pastry, thawed
- 1 egg, beaten (for egg wash)
- Optional: coarse sugar for sprinkling
- Optional: powdered sugar for dusting
Instructions
- Prepare Oven and Baking Sheet: Preheat your oven to 400°F (205°C) and line a baking sheet with parchment paper to prevent sticking and allow easy cleanup.
- Cook Rhubarb Mixture: In a small saucepan, combine the chopped rhubarb, granulated sugar, and lemon juice. Cook over medium heat, stirring occasionally for 8 to 10 minutes until the rhubarb softens and the mixture thickens slightly. Remove from heat and let cool completely.
- Mix Cream Cheese Filling: In a small bowl, blend the softened cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and creamy, ensuring no lumps.
- Prepare Puff Pastry: On a lightly floured surface, carefully unfold the thawed puff pastry sheet. Cut the sheet into 6 equal rectangles and place them evenly spaced on the prepared baking sheet.
- Assemble Pastries: Spoon about 1 tablespoon of the cream cheese mixture into the center of each pastry rectangle, leaving a small border around the edges. Then, top each with a spoonful of the cooled rhubarb mixture.
- Shape Pastries: Gently fold the edges inward slightly or crimp them with a fork to secure the filling inside. This step helps keep the filling stable while baking.
- Apply Egg Wash and Sugar: Brush the edges of each pastry with the beaten egg wash to achieve a golden color. Optionally, sprinkle coarse sugar over the edges for added crunch and sweetness.
- Bake the Pastries: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes or until the pastries are puffed up and golden brown.
- Cool and Serve: Remove the pastries from the oven and allow them to cool slightly. Dust with powdered sugar before serving for an elegant finishing touch.
Notes
- For a sweeter variation, mix a bit of strawberry or raspberry into the rhubarb filling to enhance natural sweetness and flavor.
- These pastries are best enjoyed fresh the same day but can be stored in the refrigerator. Reheat gently in the oven before serving for the best texture.
