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
Scale
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.
