Description
These Rhubarb Cream Cheese Pastries are a delightful blend of tangy rhubarb and smooth cream cheese baked in flaky puff pastry, perfect for a sweet breakfast treat or an elegant dessert.
Ingredients
Scale
Pastry
- 1 sheet puff pastry, thawed if frozen
Filling
- 8 oz cream cheese, softened
- 2 cups fresh rhubarb, chopped into small pieces
- 1/2 cup granulated sugar, divided
- 1 teaspoon vanilla extract
Topping
- 1 egg, beaten (for egg wash)
- Powdered sugar, for dusting, to taste
Instructions
- Prepare Rhubarb: Preheat your oven to 400°F (200°C). In a medium bowl, combine the chopped rhubarb with 1/4 cup of granulated sugar. Let the mixture sit for 15-20 minutes to macerate and release juices.
- Make Cream Cheese Mixture: In another bowl, mix the softened cream cheese with the remaining 1/4 cup of granulated sugar and 1 teaspoon of vanilla extract until smooth and creamy.
- Assemble Pastries: On a lightly floured surface, roll out the puff pastry sheet and cut it into squares approximately 4 inches by 4 inches. Place a tablespoon of the cream cheese mixture and a tablespoon of the rhubarb mixture in the center of each square.
- Form Pastries: Fold each pastry square diagonally to form a triangle. Press the edges firmly to seal and crimp with a fork for a decorative finish. Brush the tops of the pastries with the beaten egg to ensure a golden crust.
- Bake: Arrange the pastries on a baking sheet lined with parchment paper. Bake in the preheated oven for 20-25 minutes or until the pastries are puffed up and golden brown. Allow to cool slightly before dusting with powdered sugar and serving.
Notes
- Make sure the puff pastry is fully thawed before rolling and cutting to prevent cracking.
- Adjust the sweetness by modifying the amount of sugar according to your taste preference.
- The rhubarb filling can be substituted with other tart fruits like strawberries or raspberries for variation.
- Serve these pastries warm or at room temperature for the best texture and flavor.
