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Rhubarb Cream Cheese Puff Pastries Recipe

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  • Author: admin
  • Prep Time: 15 minutes
  • Cook Time: 18 minutes
  • Total Time: 33 minutes
  • Yield: 6 pastries
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Description

Delight in these Rhubarb Cream Cheese Puff Pastries, a perfect spring dessert featuring flaky puff pastry filled with tangy rhubarb compote and smooth cream cheese. This easy-to-make treat combines the tartness of rhubarb with sweetened cream cheese, baked to a golden, puffed perfection. Ideal for a light dessert or a special brunch, these pastries impress with minimal effort.

Ingredients

Scale

Rhubarb Compote

  • 1 cup fresh rhubarb, chopped
  • 2 tablespoons granulated sugar
  • 1 teaspoon lemon juice

Cream Cheese Filling

  • 4 ounces cream cheese, softened
  • 2 tablespoons powdered sugar
  • ½ teaspoon vanilla extract

Pastry and Topping

  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • Optional: coarse sugar for topping

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
  2. Make Rhubarb Compote: In a small saucepan over medium heat, combine the chopped rhubarb, granulated sugar, and lemon juice. Cook for 6 to 8 minutes, stirring occasionally, until the rhubarb softens and breaks down into a thick compote. Remove from heat and let it cool slightly to avoid melting the cream cheese later.
  3. Prepare Cream Cheese Filling: In a bowl, mix the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. This mixture adds a rich, sweet balance to the tart rhubarb.
  4. Shape Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into 6 equal rectangles. Arrange the rectangles on the prepared baking sheet, spaced slightly apart to allow for puffing.
  5. Assemble Pastries: Spread about 1 tablespoon of the cream cheese filling onto the center of each pastry rectangle, leaving a border around the edges. Spoon 1 to 2 teaspoons of the cooled rhubarb compote on top of the cream cheese. You may fold the edges slightly inward for a more enclosed pastry or leave them open-faced for a tart-style look.
  6. Add Egg Wash and Optional Topping: Brush the edges of each pastry with the beaten egg to give them a glossy, golden finish when baked. Sprinkle with coarse sugar if desired for added sweetness and crunch.
  7. Bake Pastries: Bake in the preheated oven for 15 to 18 minutes, or until the pastries are golden brown and puffed up beautifully.
  8. Cool and Serve: Allow the pastries to cool slightly on the baking sheet before serving warm or at room temperature. Enjoy the balance of flaky, creamy, and tangy flavors!

Notes

  • Best served warm, but also delicious at room temperature.
  • Substitute strawberry or raspberry for a sweeter fruit variation.
  • Add a sprinkle of cinnamon to the rhubarb compote while cooking for extra depth of flavor.

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Find it online: https://breakfasttodinner.com/rhubarb-cream-cheese-puff-pastries-recipe/