Rhubarb Puff-Tart Pockets
Delicious flaky pastry pockets filled with a sweet and tangy rhubarb filling, perfect for dessert or a snack.
Ingredients
For the Rhubarb Filling
- 2 cups rhubarb, chopped Fresh rhubarb is recommended.
- 1/2 cup granulated sugar Adjust to taste if rhubarb is too tart.
- 1 tablespoon cornstarch Used for thickening the filling.
- 1 tablespoon lemon juice Adds brightness to flavor.
- 1/4 teaspoon vanilla extract Optional for added flavor.
For the Pastry
- 1 sheet puff pastry Store-bought or homemade.
- 1 egg beaten For egg wash.
- Powdered sugar for dusting Optional topping.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract. Stir well and set aside.
- On a lightly floured surface, roll out the puff pastry sheet and cut into 4x4 inch squares.
Assembly
- Place a spoonful of the rhubarb mixture in the center of each pastry square.
- Fold each square diagonally to form a triangle and press edges with a fork to seal.
- Brush the tops with the beaten egg for a golden color.
Baking
- Arrange the puff-tart pockets on a parchment-lined baking sheet and bake for 20-25 minutes, until puffed and golden.
- Remove from the oven and cool slightly before dusting with powdered sugar. Serve warm.
Notes
Rhubarb Puff-Tart Pockets are best served immediately, but can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months. To reheat, use an oven or microwave.