Rhubarb Cream Cheese Puff Pastries
A delightful dessert combining the tangy flavor of rhubarb with creamy cream cheese, all wrapped in flaky puff pastry.
Ingredients
Pastry Ingredients
- 1 sheet puff pastry (thawed)
- ½ cup rhubarb (chopped into 1/2-inch pieces)
- ¼ cup granulated sugar
- 1 teaspoon lemon juice
- ½ teaspoon vanilla extract
- 4 ounces cream cheese (softened)
- 2 tablespoons powdered sugar
- ½ teaspoon lemon zest
- 1 egg (beaten, for egg wash)
- to taste coarse sugar (optional, for topping)
- to taste powdered sugar (for dusting)
Instructions
Preparation
- Gather all your ingredients and thaw the puff pastry according to package instructions.
- Chop the rhubarb into small 1/2-inch pieces.
Cook the Base
- In a saucepan, combine rhubarb, granulated sugar, lemon juice, and vanilla extract. Heat over medium until softened and slightly thickened, about 5-7 minutes. Let cool.
Mix Cream Cheese Filling
- In a medium bowl, mix softened cream cheese, powdered sugar, and lemon zest until smooth.
Assemble the Pastries
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Roll out the thawed puff pastry on a floured surface and cut into rectangles of about 3x4 inches.
- Place a spoonful of cream cheese filling in the center of each rectangle, followed by a spoonful of the cooled rhubarb mixture.
- Fold the pastry over to form a triangle or rectangle, sealing edges firmly.
Bake the Pastries
- Brush the tops with egg wash and sprinkle with coarse sugar if desired.
- Bake for 15-18 minutes until golden brown and puffed.
- Let cool slightly and dust with powdered sugar before serving.
Notes
These pastries can be customized with other fruits or spices. Consider serving with whipped cream or ice cream for added indulgence.