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
