Description
Flaky puff pastry filled with tangy rhubarb and sweet vanilla cream cheese – the perfect spring dessert or brunch treat! Easy to make and beautifully impressive
Ingredients
- 1 sheet puff pastry, thawed
1/2 cup chopped rhubarb
3 tbsp sugar (divided)
1/2 tsp vanilla extract
4 oz (115g) cream cheese
2 tbsp powdered sugar
1 egg (for egg wash)
Instructions
Preheat oven to 200°C (400°F).
In a pan over medium heat, cook rhubarb with 1 tbsp sugar for 5 minutes until soft. Let cool.
In a bowl, mix cream cheese, powdered sugar, and vanilla extract until smooth.
Cut puff pastry into squares. Score a 1 cm border around each square without cutting all the way through.
Spread cream cheese mixture inside the scored area. Top with cooked rhubarb.
Beat the egg and brush the pastry edges with egg wash.
Bake for 15–18 minutes or until golden brown and puffed.
Cool slightly before serving. Optionally, dust with powdered sugar.
Notes
-
For extra flavor, add a pinch of cinnamon or orange zest to the rhubarb while cooking.
-
These are best served the same day for maximum crispiness.
-
Swap rhubarb with strawberries for a sweeter twist.
Nutrition
- Serving Size: 1 pastry
- Calories: 290
- Sugar: 10g
- Sodium: 200mg
- Fat: 19g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg