Rhubarb Cream Cheese Pastry
Delightfully flaky pastries filled with a creamy rhubarb and cream cheese mixture, perfect for brunch or dessert.
Ingrédients
Pastry Ingredients
- 1 sheet puff pastry Thawed if frozen
- 1 egg beaten egg for egg wash To create a golden crust
Filling Ingredients
- 2 cups rhubarb, chopped
- 1 cup cream cheese, softened
- 1/2 cup powdered sugar Can adjust for sweetness
- 1 teaspoon vanilla extract
- 1 tablespoon cornstarch To absorb moisture
- 1 tablespoon lemon juice
- 1 pinch salt
Instructions
Preparation
- Preheat your oven to 400°F (200°C). Gather all your ingredients.
- Chop the rhubarb into small, even pieces.
Cook the Base
- In a medium bowl, combine the rhubarb with cornstarch, lemon juice, and a pinch of salt.
- Allow the mixture to sit for about 5–10 minutes.
Make the Filling
- In another bowl, beat together cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Assembly
- On a lightly floured surface, roll out the puff pastry to an appropriate thickness.
- Cut the pastry into 4–5 inch squares.
- Place a spoonful of the cream cheese mixture in the center of each square, followed by the rhubarb mixture.
- Fold the corners over to form an envelope shape and seal with beaten egg.
- Arrange on a lined baking sheet and brush tops with egg wash.
- Bake for 20–25 minutes until golden brown.
- Allow to cool for a few minutes before serving.
Notes
Store leftovers in an airtight container for up to 3–4 days or freeze for up to 2 months. Reheat in a 350°F (175°C) oven.