Description
Rhubarb Puff Tart Pockets are delightful pastries filled with a sweet and tangy rhubarb mixture, perfect for dessert lovers.
Ingredients
Scale
- 2 cups fresh rhubarb, chopped into 1-inch pieces
- 1 cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- 1 package (17.3 ounces) frozen puff pastry sheets, thawed
- 1 egg, beaten (for egg wash)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a medium saucepan over medium heat, combine the chopped rhubarb, granulated sugar, cornstarch, vanilla extract, and lemon juice. Cook for about 5-7 minutes, stirring occasionally, until the rhubarb is tender and the mixture is thickened. Remove from heat and let cool slightly.
- On a lightly floured surface, roll out the puff pastry sheets to smooth out creases. Cut each sheet into 4 squares.
- Place a heaping tablespoon of the rhubarb mixture in the center of each pastry square.
- Fold the pastry over to form a triangle and press the edges to seal. Use a fork to crimp the edges for a decorative touch.
- Brush the tops of the pockets with the beaten egg.
- Place the filled pockets on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and puffed.
- Allow to cool slightly before dusting with powdered sugar, if desired. Serve warm.
Notes
- For a sweeter filling, add a tablespoon of honey or maple syrup to the rhubarb mixture.
- Try substituting strawberries or blueberries for half of the rhubarb for a mixed berry flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 180
- Sugar: 10g
- Sodium: 0mg
- Fat: 9g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg