These Rhubarb Puff-Tart Pockets are the perfect treat for those who love a mix of sweet and tart flavors. The combination of tangy rhubarb and flaky puff pastry creates a delightful bite that’s golden on the outside and bursting with deliciousness on the inside. Whether you’re making them for a special occasion or just a treat for yourself, these puff pastry pockets are a must-try!
Ingredients
For the filling:
2 cups rhubarb, chopped
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/4 teaspoon vanilla extract (optional)
For the pastry:
1 sheet puff pastry (store-bought or homemade)
1 egg, beaten (for egg wash)
Powdered sugar (for dusting, optional)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
Prepare the rhubarb filling: In a saucepan, combine the chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract (if using). Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool to room temperature.
Preheat the oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare the puff pastry: Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into squares or rectangles, about 4 inches by 4 inches (or your preferred size).
Fill the pastry pockets: Spoon a generous amount of the cooled rhubarb filling into the center of each pastry square. Fold the pastry over the filling to form a pocket, pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch.
Brush with egg wash: Brush the tops of the puff-tart pockets with the beaten egg for a golden, shiny finish.
Bake the pockets: Place the filled puff pastry pockets on the prepared baking sheet and bake for 15-20 minutes, or until the pastry is puffed and golden brown.
Serve: Let the puff-tart pockets cool slightly before dusting with powdered sugar, if desired. Serve warm.
Servings and Timing
Servings: 8 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Total Time: 35 minutes
Variations
Berry Twist: You can replace some of the rhubarb with berries, such as strawberries or raspberries, for a mixed fruit filling.
Spices: Add a pinch of cinnamon or nutmeg to the rhubarb filling to bring a warm, aromatic touch.
Pastry Alternatives: If you’re not a fan of puff pastry, you could use pie crust for a slightly denser, buttery texture.
Gluten-Free Option: For a gluten-free version, you can use gluten-free puff pastry instead.
Storage/Reheating
Storage: Store any leftover puff-tart pockets in an airtight container at room temperature for up to 2 days. For longer storage, keep them in the fridge for up to 5 days.
Reheating: Reheat in a 350°F (175°C) oven for about 5-7 minutes until warm and crispy again. Alternatively, you can use a microwave, but the puff pastry may lose some of its crispiness.
FAQs
Can I make these Rhubarb Puff-Tart Pockets ahead of time?
Yes, you can prepare the pockets in advance, fill them, and store them in the fridge for a day before baking. Just brush with the egg wash right before baking.
What can I use instead of rhubarb?
You can try using other fruits like apples, pears, or berries as a substitute for rhubarb. Each will bring its own flavor, so feel free to experiment!
Can I freeze these puff-tart pockets?
Yes, you can freeze the assembled but unbaked puff-tart pockets. Lay them flat on a baking sheet and freeze them for about 1-2 hours before transferring to a freezer bag or airtight container. Bake them from frozen at 375°F (190°C) for about 25-30 minutes.
How do I know when the puff pastry is done?
The puff pastry is done when it is golden brown and puffed up. It should feel light and crispy to the touch.
Can I add a glaze to the rhubarb puff pockets?
Absolutely! A simple glaze made from powdered sugar and milk or lemon juice would be a delicious addition. Drizzle it over the pockets once they’ve cooled slightly.
Conclusion
These Rhubarb Puff-Tart Pockets are a delightful treat that combine the tangy goodness of rhubarb with flaky, buttery puff pastry. They’re quick and easy to make, and the sweet and tart flavor balance is simply irresistible. Whether you’re looking for a new dessert or a tasty snack, these pockets are sure to become a favorite!
Recipe:
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Rhubarb Puff-Tart Pockets
- Total Time: 35 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
These Rhubarb Puff-Tart Pockets are a perfect blend of sweet and tart flavors. Tangy rhubarb combined with flaky puff pastry creates a delightful treat that is both golden and bursting with flavor.
Ingredients
2 cups rhubarb, chopped
1/2 cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
1/4 teaspoon vanilla extract (optional)
1 sheet puff pastry (store-bought or homemade)
1 egg, beaten (for egg wash)
Powdered sugar (for dusting, optional)
Instructions
- In a saucepan, combine the chopped rhubarb, sugar, cornstarch, lemon juice, and vanilla extract (if using). Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens, about 5-7 minutes. Remove from heat and let it cool to room temperature.
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Roll out the puff pastry sheet on a lightly floured surface. Cut the pastry into squares or rectangles, about 4 inches by 4 inches (or your preferred size).
- Spoon a generous amount of the cooled rhubarb filling into the center of each pastry square. Fold the pastry over the filling to form a pocket, pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch.
- Brush the tops of the puff-tart pockets with the beaten egg for a golden, shiny finish.
- Place the filled puff pastry pockets on the prepared baking sheet and bake for 15-20 minutes, or until the pastry is puffed and golden brown.
- Let the puff-tart pockets cool slightly before dusting with powdered sugar, if desired. Serve warm.
Notes
For a berry twist, replace some of the rhubarb with berries like strawberries or raspberries.
For a warm touch, add a pinch of cinnamon or nutmeg to the rhubarb filling.
If you prefer a denser texture, you can use pie crust instead of puff pastry.
For a gluten-free version, use gluten-free puff pastry.
Store leftovers in an airtight container for up to 2 days at room temperature or up to 5 days in the fridge.
Reheat in a 350°F (175°C) oven for 5-7 minutes or in the microwave for a few seconds, though the pastry may lose some crispiness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 220
- Sugar: 16g
- Sodium: 85mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 45mg
