If you’re looking for a delightful treat that combines tangy freshness with creamy indulgence, you are going to fall head over heels for this Rhubarb Cream Cheese Puff Pastries Recipe. These pastries bring together the vibrant tartness of rhubarb and the rich smoothness of cream cheese all wrapped in a golden, buttery puff pastry. Each bite offers a perfect balance of flavors and textures that feels elegant yet wonderfully comforting. Whether you’re baking for a brunch, a special dessert, or just because, this recipe is sure to become one of your favorites in no time.
Ingredients You’ll Need
To create these irresistible pastries, you don’t need a long list of ingredients—just a handful of simple, fresh, and essential items that each play a crucial role in making the flavors shine and textures sublime.
- Puff pastry sheets (8 sheets): This flaky, buttery base provides the irresistible, airy layers that make the pastries so special.
- Fresh rhubarb (1 cup, diced): The star ingredient offering that signature tartness and beautiful pink hue.
- Sugar (1 tablespoon): Sweetens the rhubarb just enough to balance its natural tartness.
- Cream cheese (8 oz, softened): Gives the filling its creamy, luscious texture and mild flavor.
- Powdered sugar (1/4 cup): Adds sweetness without graininess for a smooth cream cheese filling.
- Vanilla extract (1/2 teaspoon): Brings a warm aroma and complements both rhubarb and cream cheese perfectly.
- Lemon juice (1 tablespoon): Adds brightness and a little zing to keep the flavors lively.
- Sour cream (1 tablespoon, optional): Boosts creaminess and richness in the filling.
- Egg (1, beaten) and water (1 tablespoon): Combined to create an egg wash that gives the pastries a gorgeous golden shine.
How to Make Rhubarb Cream Cheese Puff Pastries Recipe
Step 1: Prepare the Rhubarb
Begin by preheating your oven to 375°F (190°C). Toss the diced rhubarb with 1 tablespoon of sugar in a bowl, giving it a gentle stir to coat every piece. Letting it rest for about 10 minutes allows the rhubarb to release its natural juices, which enhances the filling’s moisture and flavor. If you prefer your pastries on the sweeter side, don’t hesitate to add a little more sugar here.
Step 2: Make the Cream Cheese Filling
In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and optional sour cream until the mixture is silky smooth. This luscious cream cheese blend is what gives the pastries their rich and velvety heart, perfectly balancing the tart rhubarb.
Step 3: Prepare the Puff Pastry
Lay out the thawed puff pastry sheets on a lightly floured surface. Roll them gently if needed, then cut each sheet into four equal squares or rectangles, depending on your preference. This step should give you about eight pieces that will hold all the delicious fillings.
Step 4: Assemble the Pastries
Now, spoon a dollop of the cream cheese filling carefully into the center of each pastry square, making sure not to overfill so the pastries can seal well. Follow this with a spoonful of the sugared rhubarb atop the cream cheese. This layering ensures every bite bursts with both creamy and tart goodness.
Step 5: Fold and Seal the Pastries
Fold each square into either a triangle or rectangle, whichever shape you prefer, and pinch the edges together firmly to seal in all that tasty filling. If you want to experiment, you can also leave the pastries open-faced to create charming rustic tarts that show off the vibrant rhubarb topping.
Step 6: Apply the Egg Wash
For that stunning golden finish that makes these treats look irresistible, brush the outside of each pastry with the beaten egg mixed with water. This simple step elevates the presentation and adds a lovely sheen once baked.
Step 7: Bake the Pastries
Arrange the pastries on a parchment-lined baking sheet and place them in the oven. Bake for 18 to 22 minutes until they puff up and turn a beautiful golden brown. Keep an eye on them near the end to ensure they don’t get too dark while achieving that perfect flakiness.
Step 8: Serve
Once baked, allow your pastries to cool just slightly – warm is how they best shine, releasing those inviting aromas and soft textures. For an added touch of elegance, dust them lightly with powdered sugar before serving. These pastries are just as delightful served at room temperature, making them quite versatile for any occasion.
How to Serve Rhubarb Cream Cheese Puff Pastries Recipe
Garnishes
A sprinkle of powdered sugar or a few fresh rhubarb ribbons add a pretty, delicate touch to these pastries. You can also scatter some finely chopped mint or a drizzle of honey to complement the tart and creamy filling beautifully.
Side Dishes
Pairing these pastries with a cup of hot tea or freshly brewed coffee creates a soothing combination perfect for breakfast or afternoon snacks. A dollop of whipped cream or vanilla ice cream on the side also adds a delightful indulgence for dessert lovers.
Creative Ways to Present
For a brunch spread, serve these pastries alongside fresh berries and citrus slices to enhance their fruity character. You can also arrange them on a tiered dessert tray for a charming, elegant presentation at parties or special gatherings.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra pastries, store them in an airtight container at room temperature for up to two days. They retain their flakiness best when enjoyed fresh, but keeping them covered helps preserve their moisture.
Freezing
To extend their shelf life, you can freeze unbaked assembled pastries on a parchment-lined tray until solid, then transfer to a freezer bag. Bake directly from frozen, adding a few extra minutes to the baking time for fresh-from-the-oven delight anytime you want.
Reheating
Reheat leftover pastries in a preheated oven (around 350°F or 175°C) for 5 to 10 minutes to regain their crispness and warm filling. Avoid microwaving, which can make puff pastry soggy and lose that lovely crunch.
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just make sure to thaw and drain any excess liquid from the frozen rhubarb before using it in this recipe to avoid soggy pastries.
Is it necessary to use sour cream in the cream cheese filling?
Not at all. Sour cream is optional but adds a nice extra creaminess and slight tang. If you prefer a lighter filling, feel free to omit it.
Can I make these pastries dairy-free?
You can substitute the cream cheese and sour cream with dairy-free alternatives, and use a puff pastry that is made without butter. The taste will differ slightly but you’ll still have a delicious treat.
How do I know when the pastries are done baking?
Look for golden brown, puffed-up pastries that feel light and flaky to the touch. The edges should be crisp and the filling warm inside.
What variations can I try with this Rhubarb Cream Cheese Puff Pastries Recipe?
You can swap rhubarb for other tart fruits like raspberries or blackberries, or add spices such as cinnamon or cardamom to the cream cheese filling for an extra flavor twist.
Final Thoughts
This Rhubarb Cream Cheese Puff Pastries Recipe is seriously a showstopper, combining simplicity and elegance in every flaky bite. If you’re craving something fresh, bright, and downright delicious, don’t hesitate to give this recipe a try. It’s a warm hug in pastry form that’s sure to brighten up your baking repertoire and bring smiles at any table.
Print
Rhubarb Cream Cheese Puff Pastries Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Rhubarb Cream Cheese Puff Pastries, a perfect blend of tangy rhubarb and rich cream cheese wrapped in flaky, golden puff pastry. Easy to prepare and ideal for breakfast, brunch, or a sweet snack, these pastries combine fresh fruit with a creamy filling for a beautifully balanced treat.
Ingredients
Pastry
- 1 package (8 sheets) puff pastry (thawed, if frozen)
Filling
- 1 cup fresh rhubarb, diced (or frozen, thawed and drained)
- 1 tablespoon sugar (for rhubarb)
- 8 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 tablespoon sour cream (optional, for extra creaminess)
Egg Wash
- 1 egg, beaten
- 1 tablespoon water
Instructions
- Prepare the rhubarb: Preheat your oven to 375°F (190°C). Place the diced rhubarb in a bowl and sprinkle with 1 tablespoon of sugar. Stir gently to coat the rhubarb in sugar and set aside for about 10 minutes to let it release its juices. For a sweeter filling, add more sugar as desired.
- Make the cream cheese filling: In a separate bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and sour cream if using. Mix until smooth and creamy. Set aside.
- Prepare the puff pastry: Roll out the puff pastry sheets on a lightly floured surface. Cut each sheet into 4 squares (or rectangles depending on size preference), yielding about 8 squares total.
- Assemble the pastries: Place a spoonful of the cream cheese filling in the center of each pastry square, being careful not to overfill. Then add a spoonful of the sugared rhubarb on top of the cream cheese.
- Fold and seal the pastries: Fold each pastry square into a triangular or rectangular shape and pinch the edges firmly to seal. Alternatively, leave the pastries open for a rustic tart style.
- Apply the egg wash: Mix the beaten egg with 1 tablespoon of water and lightly brush the tops of the pastries to achieve a golden, glossy finish.
- Bake the pastries: Arrange the pastries on a baking sheet lined with parchment paper or a silicone mat. Bake for 18-22 minutes, or until golden brown and puffed up. Monitor closely near the end to prevent burning.
- Serve: Remove the pastries from the oven and allow them to cool slightly before serving. Best enjoyed warm or at room temperature. Optionally, dust with extra powdered sugar for a beautiful finishing touch.
Notes
- If using frozen rhubarb, ensure it is fully thawed and drained before use to prevent soggy pastries.
- Adding sour cream to the cream cheese filling is optional but adds extra creaminess.
- You can adjust the sugar amount in the rhubarb based on your sweetness preference.
- For a rustic look, you can leave the pastries open instead of folding and sealing.
- The egg wash gives a glossy and golden finish but can be skipped for a more matte appearance.
- Allow pastries to cool slightly before serving to avoid the filling being too hot.
