There is something truly magical about combining the tartness of rhubarb with the silky richness of cream cheese all wrapped up in flaky, buttery puff pastry. This Rhubarb Cream Cheese Puff Pastries Recipe is one of my absolute favorite treats to bake when rhubarb is in season or when I want to impress friends with a sophisticated yet simple dessert. Each bite offers a delightful contrast: the warm, golden layers of pastry, the smooth, slightly tangy cream cheese filling, and the bright pop of sweetened rhubarb that keeps you coming back for more. It’s elegant enough for a special occasion but easy and approachable enough for a casual weekend indulgence.
Ingredients You’ll Need
This Rhubarb Cream Cheese Puff Pastries Recipe uses just a handful of ingredients, and each one plays a crucial role in creating that perfect balance of flavor and texture. From the flaky puff pastry that gives these pastries their heavenly lift, to the luscious cream cheese filling that adds creamy depth, and of course the fresh rhubarb bringing a lively tartness, every component counts.
- Puff pastry (1 package, 8 sheets): Choose good-quality pastry for a crisp, flaky texture that elevates the overall experience.
- Fresh rhubarb (1 cup, diced): The sour star of the show—adds bright, tangy freshness; frozen rhubarb works too if fresh is unavailable.
- Sugar (1 tablespoon): Gently sweetens the rhubarb without overpowering its natural tartness.
- Cream cheese (8 oz, softened): The creamy, smooth layer that perfectly balances the rhubarb’s zing.
- Powdered sugar (1/4 cup): Adds sweetness and helps make the cream cheese filling silky smooth.
- Vanilla extract (1/2 teaspoon): Brings warmth and depth to the cream cheese mixture.
- Lemon juice (1 tablespoon): A splash brightens and harmonizes all the flavors beautifully.
- Sour cream (1 tablespoon, optional): Boosts creaminess and adds a subtle tang to the filling.
- Egg (1, beaten) + Water (1 tablespoon): Creates an egg wash to give the pastries a gorgeous golden glaze when baked.
How to Make Rhubarb Cream Cheese Puff Pastries Recipe
Step 1: Prepare the Rhubarb
First, preheat your oven to 375°F (190°C). Toss the diced rhubarb with 1 tablespoon of sugar in a bowl. This step lets the rhubarb soften and release its juices, which will meld beautifully into the pastries once baked. If you prefer a sweeter bite, feel free to add a bit more sugar to taste. Set this aside for about 10 minutes while you prepare the other elements.
Step 2: Make the Cream Cheese Filling
In another bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and the optional sour cream until the mixture is smooth and creamy. This filling is the luscious layer that balances the tart rhubarb, so be sure it’s well combined and velvety.
Step 3: Prepare the Puff Pastry
Roll out your thawed puff pastry sheets on a lightly floured surface so they don’t stick. Cut each sheet into 4 squares or rectangles, depending on your preferred size. You should aim to get about eight pieces total for plenty of tasty pastries.
Step 4: Assemble the Pastries
Place a spoonful of the cream cheese filling in the center of each pastry square—remember, less is more here to prevent any messy spills. Next, add a spoonful of the sugared rhubarb right on top of the cream cheese. This layered approach guarantees every bite bursts with flavor and texture.
Step 5: Fold and Seal the Pastries
Now comes the fun part—fold each pastry square into a triangle or rectangle, whichever you find more charming, and pinch the edges firmly to seal. If you love a rustic look, you can leave them open like a tart. Sealing helps keep all the delicious filling inside as the pastry puffs up beautifully in the oven.
Step 6: Apply the Egg Wash
For that irresistible golden shine, brush the tops of your pastries with the beaten egg mixed with water. This step is optional but really makes your pastries look bakery-worthy right out of your own oven.
Step 7: Bake the Pastries
Arrange the pastries on a parchment-lined or silicone baking mat–covered sheet and bake for 18 to 22 minutes until puffed up and beautifully golden brown. Keep an eye on them toward the end to avoid over-browning. You’ll know they’re ready once they look crisp and inviting.
Step 8: Serve
Remove the pastries from the oven and let them cool slightly before serving. These are absolute crowd-pleasers warm from the oven but taste just as delightful at room temperature. For an extra touch, dust with some powdered sugar before you dig in.
How to Serve Rhubarb Cream Cheese Puff Pastries Recipe
Garnishes
A simple dusting of powdered sugar gives these pastries an elegant finish, but you can also add a few fresh mint leaves or a drizzle of honey for a little extra flair. A dollop of whipped cream on the side makes for an additional indulgent touch that friends will adore.
Side Dishes
These puff pastries pair wonderfully with a light salad or even a scoop of vanilla ice cream if you want to turn this into a dessert sensation. A cup of tea or a freshly brewed coffee is the perfect companion to complement the sweet and tart layers in this Rhubarb Cream Cheese Puff Pastries Recipe.
Creative Ways to Present
Try serving these pastries on a rustic wooden board with seasonal fruit slices for a charming brunch centerpiece. Alternatively, stack a few on a pretty cake stand at your next gathering to dazzle guests with both flavor and presentation.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (and you might!), store them in an airtight container at room temperature for up to two days to keep the puff pastry crisp. Refrigeration can make the crust lose its flakiness, so only chill if necessary.
Freezing
You can freeze these pastries either before or after baking. To freeze before baking, assemble them and place on a baking sheet until firm, then transfer to a freezer bag. When ready to bake, pop them straight into the oven, adding a few extra minutes to the baking time. For baked pastries, cool completely and freeze in an airtight container—reheat gently when needed.
Reheating
To bring your Rhubarb Cream Cheese Puff Pastries Recipe back to life, warm them in a 350°F oven for about 8-10 minutes until heated through and crisp again. Avoid the microwave as it can make the pastry soggy.
FAQs
Can I use frozen rhubarb for this recipe?
Absolutely! Frozen rhubarb works great as long as you thaw it completely and drain any excess liquid to avoid soggy pastries. The sweetened rhubarb filling will still be deliciously tart and flavorful.
Is there a substitute for cream cheese?
You can try using mascarpone or ricotta cheese as a substitute, but cream cheese provides the perfect balance of tanginess and richness that makes this recipe shine.
How do I prevent the puff pastry from getting soggy?
Make sure to drain the rhubarb well and avoid overfilling the pastries. Using an egg wash also helps seal the edges, preventing leakage and sogginess during baking.
Can these pastries be made vegan?
With some swaps like vegan puff pastry, dairy-free cream cheese, and a plant-based egg substitute for the wash, you can definitely make a vegan version. The flavors might shift slightly, but the concept remains delicious!
What is the best time to serve these pastries?
They’re perfect warm or at room temperature, making them ideal for breakfast, brunch, tea time, or as a stunning dessert after dinner.
Final Thoughts
There you have it, a delightful Rhubarb Cream Cheese Puff Pastries Recipe that is as accessible as it is impressive. Whether you’re baking for friends, family, or simply treating yourself, these pastries offer a wonderful combination of textures and flavors that never fail to impress. I can’t wait for you to try making them and experience firsthand the magic that happens when crumbly puff pastry meets creamy cheese and tangy rhubarb. Happy baking!
Print
Rhubarb Cream Cheese Puff Pastries Recipe
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful Rhubarb Cream Cheese Puff Pastries combine flaky, golden puff pastry with a tangy rhubarb filling and creamy sweetened cream cheese. Perfect for a brunch treat or elegant dessert, these pastries are easy to prepare and bake to a beautiful golden finish.
Ingredients
Pastry
- 1 package (8 sheets) puff pastry (thawed, if frozen)
Rhubarb Filling
- 1 cup fresh rhubarb, diced (or frozen, thawed and drained)
- 1 tablespoon sugar
Cream Cheese Filling
- 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. Add more sugar to adjust sweetness if 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 as preferred. You should have about 8 pieces total.
- Assemble the pastries: Place a spoonful of the cream cheese filling in the center of each pastry square, avoiding overfilling. Top each with a spoonful of the sugared rhubarb.
- Fold and seal the pastries: Fold each pastry square into your preferred shape—triangular or rectangular—and pinch the edges to seal. Alternatively, leave open for a rustic tart appearance.
- Apply the egg wash: Lightly brush the pastries’ tops with the beaten egg mixed with water for a golden, glossy finish. This is optional but enhances appearance.
- Bake the pastries: Arrange the pastries on a parchment or silicone-lined baking sheet. Bake in the preheated oven for 18-22 minutes until puffed and golden brown. Monitor closely to avoid burning.
- Serve: Remove pastries from the oven and cool slightly. Serve warm or at room temperature. Optionally dust with extra powdered sugar before serving for a beautiful finishing touch.
Notes
- You can use frozen rhubarb; just thaw and drain it before use.
- Adjust sugar in the rhubarb to suit your sweetness preference.
- Sour cream in the cream cheese filling adds extra creaminess but is optional.
- Egg wash creates a shiny golden crust but can be skipped for a more rustic look.
- These pastries are best enjoyed fresh but can be stored in an airtight container for 1-2 days.
