Description
Rhubarb Cream Cheese Puff Pastries are flaky, golden pastries filled with tangy rhubarb compote and sweetened cream cheese. These easy-to-make treats are perfect for spring brunches, tea time, or a delightful dessert.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1/2 cup chopped rhubarb
- 2 tablespoons granulated sugar
- 1/2 teaspoon lemon juice
- 1/2 cup cream cheese, softened
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- 1 egg (for egg wash)
- Powdered sugar for dusting (optional)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small saucepan, cook rhubarb, granulated sugar, and lemon juice over medium heat for 5–7 minutes, until soft and thickened. Let cool.
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Unfold puff pastry and cut into 6 equal squares. Place on the prepared baking sheet.
- Spread about 1 tablespoon of cream cheese mixture in the center of each square and top with a spoonful of rhubarb compote.
- Fold two opposite corners toward the center and press to seal. Brush with egg wash.
- Bake for 15–18 minutes or until golden brown and puffed.
- Cool slightly and dust with powdered sugar before serving, if desired.
Notes
- Ensure puff pastry is cold when assembling to maintain flakiness.
- You can use store-bought rhubarb jam or compote as a shortcut.
- Serve warm or at room temperature for best flavor.
Nutrition
- Serving Size: 1 pastry
- Calories: 250
- Sugar: 10g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg