Description
These Rhubarb Cream Cheese Puff Pastries are delightful flaky desserts or breakfast treats featuring homemade rhubarb compote and a smooth cream cheese filling, all baked to golden perfection. Easy to prepare and perfect for spring baking, they combine tart rhubarb, sweetened cream cheese, and buttery puff pastry for a deliciously balanced flavor.
Ingredients
Scale
Puff Pastry and Filling
- 1 sheet frozen puff pastry, thawed
- 4 ounces cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
- 1 egg, beaten (for egg wash)
Rhubarb Compote
- 1 cup fresh or frozen rhubarb, chopped
- 2 tablespoons granulated sugar
- 1 tablespoon lemon juice
Optional Toppings
- Coarse sugar for sprinkling
- Powdered sugar for dusting
Instructions
- Prepare the Oven and Baking Sheet: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cook the Rhubarb: In a small saucepan, combine the chopped rhubarb, granulated sugar, and lemon juice. Cook over medium heat for 8 to 10 minutes, stirring occasionally until the rhubarb softens and the mixture thickens slightly. Remove from heat and allow it to cool completely.
- Mix the Cream Cheese Filling: In a small bowl, blend the softened cream cheese with powdered sugar and vanilla extract until the mixture is smooth and creamy.
- Prepare the Puff Pastry: On a lightly floured surface, unfold the thawed puff pastry sheet and cut it into 6 equal rectangles. Arrange these rectangles on the prepared baking sheet, spaced evenly apart.
- Assemble the Pastries: Spread about 1 tablespoon of the cream cheese mixture onto the center of each pastry rectangle, leaving a small border around the edges. Spoon a portion of the cooled rhubarb mixture over the cream cheese. Gently fold the edges inward or crimp them with a fork to contain the filling.
- Add Egg Wash and Optional Toppings: Brush the edges of each pastry with the beaten egg wash to help them brown beautifully. If desired, sprinkle coarse sugar on top for added texture and sweetness.
- Bake the Pastries: Place the baking sheet in the preheated oven and bake for 15 to 18 minutes, or until the pastries are puffed up and golden brown.
- Cool and Serve: Let the pastries cool slightly on a wire rack. Before serving, dust lightly with powdered sugar if preferred.
Notes
- For a sweeter twist, add chopped strawberries or raspberries to the rhubarb mixture while cooking.
- These pastries are best enjoyed the same day for optimal freshness and flakiness.
- Store leftovers in the refrigerator and gently reheat them in the oven before serving to maintain texture.
