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
Scale
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.
