Description
Rhubarb Puff-Tart Pockets are flaky, sweet pastries filled with a tangy rhubarb compote, perfect for a delicious treat or dessert.
Ingredients
Scale
- 1 lb rhubarb, trimmed and chopped into 1/2-inch pieces
- 1 cup granulated sugar
- 1 vanilla bean, split lengthwise and seeds scraped
- 1 tbsp lemon juice
- 1/8 tsp salt
- All-purpose flour, for dusting
- 1 package all-butter puff pastry (about 14 oz), thawed if frozen
- 1 egg, beaten with 1 tbsp water (for egg wash)
- Extra granulated sugar, for sprinkling
Instructions
- In a saucepan, combine rhubarb, sugar, vanilla bean and seeds, lemon juice, and salt. Simmer over medium heat until rhubarb softens and breaks down, about 10–15 minutes. Remove from heat and let cool.
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- On a floured surface, roll out puff pastry into a 10×14-inch rectangle. Cut into 6 equal rectangles.
- Place a spoonful of cooled rhubarb compote in the center of 3 rectangles.
- Brush edges with egg wash and top with remaining pastry rectangles. Press edges to seal, then crimp with a fork.
- Transfer to baking sheet. Brush tops with egg wash and sprinkle with sugar.
- Bake until golden and puffed, about 20–25 minutes. Let cool on a wire rack.
Notes
- Make sure to let the rhubarb mixture cool before filling the pastry to prevent the pastry from becoming soggy.
- You can add a pinch of cinnamon or ginger for extra warmth in the flavor.
- For a more refined look, use a pastry cutter to create a decorative pattern on the top of the pastries before baking.
Nutrition
- Serving Size: 1 pocket
- Calories: 280
- Sugar: 25g
- Sodium: 45mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 40mg