Description
Rhubarb cream cheese pastries are delightful treats that combine the tartness of fresh rhubarb with the creamy richness of cream cheese, encased in flaky puff pastry.
Ingredients
- Puff pastry: 1 sheet, thawed if frozen
- Cream cheese: 8 oz, softened
- Fresh rhubarb: 2 cups, chopped into small pieces
- Granulated sugar: 1/2 cup, divided
- Vanilla extract: 1 teaspoon
- Egg: 1, for egg wash
- Powdered sugar: for dusting, to taste
Instructions
- Preheat your oven to 400°F (200°C). In a medium bowl, combine the chopped rhubarb with 1/4 cup of granulated sugar and let it sit for 15-20 minutes.
- 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.
- On a lightly floured surface, roll out the puff pastry sheet and cut it into squares, about 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.
- Fold each pastry square diagonally to form a triangle, press the edges to seal, and crimp with a fork. Brush the tops with beaten egg.
- Place the pastries on a baking sheet lined with parchment paper and bake for 20-25 minutes until puffed and golden brown. Let them cool slightly before dusting with powdered sugar and serving.
Notes
- Avoid overfilling the pastries to prevent bursting.
- Keep puff pastry chilled until ready to use for best texture.
- Do not skip the egg wash for a golden finish.
- Allow pastries to cool slightly before serving to set the filling.
- Balance sugar in the filling to complement the tartness of rhubarb.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 200
- Sugar: 10g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg
Keywords: rhubarb, cream cheese, pastries, dessert, baking