Description
These rhubarb cream cheese puff pastries feature flaky golden pastry filled with a tangy rhubarb compote and a smooth cream cheese filling, perfect for brunch or dessert.
Ingredients
Units
Scale
- 1 sheet puff pastry, thawed
- 1/2 cup cream cheese, softened
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1 cup chopped rhubarb
- 1/4 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch
- 1 tbsp water
- 1 egg (for egg wash)
- 1 tbsp milk (for egg wash)
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a saucepan, combine rhubarb, granulated sugar, and lemon juice. Cook over medium heat until rhubarb softens, about 6-8 minutes.
- Mix cornstarch with water, then stir into the rhubarb mixture. Cook until thickened, then cool completely.
- In a bowl, mix cream cheese, powdered sugar, and vanilla until smooth.
- Unfold puff pastry and cut into 6 squares. Score a smaller square inside each, being careful not to cut all the way through.
- Place a spoonful of cream cheese mixture in the center of each square and top with a spoonful of rhubarb compote.
- Whisk egg and milk to make egg wash. Brush the edges of each pastry with the egg wash.
- Bake for 15-18 minutes or until puffed and golden brown.
- Cool slightly before serving. Optional: dust with powdered sugar.
Notes
- Make sure the rhubarb compote is cool before assembling to prevent soggy pastry.
- Frozen puff pastry works best when slightly chilled but pliable.
- Store leftovers in the refrigerator and reheat in the oven to maintain crispness.
Nutrition
- Serving Size: 1 pastry
- Calories: 260
- Sugar: 12g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg