Rhubarb Cream Cheese Puff Pastries are delicate, flaky pastries filled with sweet-tart rhubarb compote and rich cream cheese, all nestled in golden puff pastry. These elegant treats are perfect for brunch, dessert, or a seasonal tea-time indulgence—easy to prepare and always impressive.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

puff pastry sheets (thawed if frozen)fresh rhubarb (chopped)granulated sugarlimon juicecornstarchwatercream cheesepowdered sugarvanilla extractegg (for egg wash)coarse sugar (optional, for topping)

directions

Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a small saucepan, combine rhubarb, sugar, lemon juice, water, and cornstarch. Cook over medium heat, stirring often, until thickened and rhubarb is soft. Set aside to cool.

In a bowl, beat cream cheese with powdered sugar and vanilla extract until smooth.

Roll out puff pastry sheets and cut into squares or rectangles, depending on desired shape.

Spread a layer of cream cheese mixture onto each pastry piece, leaving a small border.

Top with a spoonful of rhubarb compote.

Fold or shape the pastries as desired—either as open-faced tarts, turnovers, or pinwheels—and seal edges gently with a fork if needed.

Brush with beaten egg and sprinkle with coarse sugar if using.

Bake for 15–18 minutes, or until golden brown and puffed.

Cool slightly before serving. Optionally dust with powdered sugar.

Servings and timing

This recipe yields 8–10 pastries.Preparation time: 20 minutesCooking time: 15–18 minutesCooling time: 10 minutesTotal time: 45–50 minutes

Variations

Add strawberries or raspberries to the rhubarb compote.

Use orange zest instead of lemon for a citrus twist.

Top with slivered almonds before baking for extra crunch.

Drizzle with a simple icing made from powdered sugar and milk after cooling.

Make mini versions for bite-sized party treats.

storage/reheating

Store in an airtight container at room temperature for 1 day or refrigerate for up to 3 days.Reheat in the oven at 325°F for 5–7 minutes to restore crispness.Not recommended for microwaving, as puff pastry will become soggy.

FAQs

Can I use frozen rhubarb?

Yes, thaw and drain well before cooking into compote.

Is store-bought puff pastry okay?

Yes, it’s perfect for this recipe and saves time.

Can I make these ahead?

Yes, assemble and refrigerate unbaked pastries for a few hours; bake fresh when ready.

Can I freeze them?

Freeze unbaked pastries and bake from frozen, adding a few minutes to baking time.

Can I skip the egg wash?

Yes, but the pastries won’t be as golden and shiny.

Can I make them sweeter?

Increase the sugar in the cream cheese or rhubarb filling to taste.

What other fruit works with rhubarb?

Strawberries, apples, and peaches pair well with rhubarb.

Do I need to peel rhubarb?

No, just trim and wash—no peeling needed.

Can I make these dairy-free?

Use a plant-based cream cheese and dairy-free puff pastry.

Can I use pre-made jam?

Yes, substitute the compote with quality rhubarb or mixed fruit jam for ease.

Conclusion

Rhubarb Cream Cheese Puff Pastries are a delightful way to showcase seasonal rhubarb in a flaky, creamy package. Whether you’re hosting a brunch, bringing a dessert to a gathering, or just treating yourself, these pastries deliver elegance and flavor with minimal fuss.