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
Scale
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.
