Rhubarb Cream Cheese Pastry
Flaky pastry filled with a creamy sweetened cream cheese layer and tangy rhubarb, baked to golden perfection for a delightful dessert or breakfast treat.
Equipment
- Baking sheet
- Mixing Bowls
- Rolling Pin
Ingredients
Pastry
- 1 sheet puff pastry thawed
Cream Cheese Filling
- 8 oz cream cheese softened
- ⅓ cup granulated sugar
- 1 tsp vanilla extract
Rhubarb Filling
- 1 ½ cups rhubarb chopped
- ⅓ cup granulated sugar
- 1 tbsp cornstarch
Instructions
- Preheat the oven to 375°F (190°C) and line a baking sheet with parchment paper.
- In a bowl, mix cream cheese, sugar, and vanilla extract until smooth.
- In another bowl, combine chopped rhubarb, sugar, and cornstarch.
- Roll out the puff pastry and cut into squares or rectangles.
- Spread a spoonful of cream cheese mixture onto each pastry piece, then top with the rhubarb mixture.
- Fold or shape the pastry as desired and place on the prepared baking sheet.
- Bake for 20–25 minutes until golden brown and puffed.
- Allow to cool slightly before serving.
Notes
For extra sweetness, drizzle with icing or dust with powdered sugar. Best enjoyed fresh and warm.