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Silvia

Rhubarb Puff Tart Pockets: Delightful Dessert Awaits!

Rhubarb Puff Tart Pockets are delightful pastries filled with a sweet and tangy rhubarb mixture, perfect for dessert lovers.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 180
Ingredients Method Nutrition Notes

Ingredients
  

  • 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

Method
 

  1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. 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.
  3. On a lightly floured surface, roll out the puff pastry sheets to smooth out creases. Cut each sheet into 4 squares.
  4. Place a heaping tablespoon of the rhubarb mixture in the center of each pastry square.
  5. 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.
  6. Brush the tops of the pockets with the beaten egg.
  7. Place the filled pockets on the prepared baking sheet and bake for 15-20 minutes, or until golden brown and puffed.
  8. Allow to cool slightly before dusting with powdered sugar, if desired. Serve warm.

Nutrition

Serving: 1pocketCalories: 180kcalCarbohydrates: 20gProtein: 2gFat: 9gSaturated Fat: 3gPolyunsaturated Fat: 6gCholesterol: 30mgFiber: 1gSugar: 10g

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.

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