If you’re searching for that irresistible treat to impress at brunch or bring a touch of whimsy to your dessert table, look no further than these Rhubarb Cream Cheese Puff Pastries. Each bite bursts with the tangy flair of spring rhubarb swirled into a rich, creamy cheese layer, all encased in a golden, flaky pastry. These beauties have just the right mix of sweet and tart, crunchy and creamy — and they truly come together more easily than you might expect. Whether served warm with coffee or dusted prettily for a fancy gathering, Rhubarb Cream Cheese Puff Pastries promise to brighten any moment with their cheerful flavor and dreamy texture.
Ingredients You’ll Need
You’ll be amazed at how a handful of everyday ingredients come together to create something so special. Each component here offers its own unique boost to flavor, softness, crispness, or sweetness, making these pastries absolutely unforgettable.
- Puff pastry sheet (thawed): This is your shortcut to glorious layers of flaky, buttery goodness – be sure to thaw it so it’s easy to work with.
- Rhubarb (chopped): The star of the show, providing a lovely tart bite and beautiful blush of color.
- Granulated sugar: Just enough to offset the tanginess of rhubarb without making the filling overly sweet.
- Lemon juice: Brightens the fruit’s flavor and keeps the filling lively.
- Vanilla extract: A splash here rounds out the fruitiness and adds warmth to the overall taste.
- Cream cheese (softened): This is what makes that creamy filling so lush and smooth.
- Powdered sugar: Melts effortlessly into the cream cheese for mild, cloud-like sweetness.
- Lemon zest: A zingy burst of citrus lifts the cream and gives every bite a fresh finish.
- Egg (beaten): The key to those beautifully golden, shiny pastry edges.
- Coarse sugar (optional): Sprinkled on for sparkle and a bit of crunch atop each pastry.
- Powdered sugar (for dusting): The final flourish, dusted over the pastries like the first snow of spring.
How to Make Rhubarb Cream Cheese Puff Pastries
Step 1: Prep Your Oven and Pastry
Let’s get started by preheating your oven to 400°F (200°C) and lining a baking sheet with parchment paper. While your space warms up, carefully unfold the thawed puff pastry on a lightly floured counter and cut it into 6 equal rectangles, giving you the perfect little canvases for the fillings to come.
Step 2: Make the Rhubarb Filling
In a small saucepan, combine the chopped rhubarb, granulated sugar, lemon juice, and vanilla extract. Cook this mixture over medium heat for 6–8 minutes, stirring occasionally as the rhubarb softens and the juices get all syrupy and delicious. Once thickened just a bit, set the pan aside to cool — this will let the mixture set up nicely on your pastries later.
Step 3: Whip the Cream Cheese Mixture
Now grab a small bowl and stir together the softened cream cheese, powdered sugar, and lemon zest until silky smooth. This tangy, citrus-scented cream is going to be the luscious base that holds the rhubarb filling in place.
Step 4: Assemble the Pastries
Arrange the pastry rectangles on your prepared baking sheet. Use a paring knife to lightly score a border about half an inch from each edge, making sure not to cut all the way through. Within each border, spread about 1 tablespoon of the cream cheese mixture, then artfully spoon some of the cooled rhubarb filling right on top.
Step 5: Raise the Shine and Bake
Brush the exposed pastry edges with your beaten egg — this gives that enviable golden finish. If you like a little sparkle, a sprinkle of coarse sugar is wonderful here. Slide the pan into the oven and bake for 15–18 minutes until every pastry is puffed and gorgeously golden. Let them cool just a touch, then give a generous dusting of powdered sugar to finish your Rhubarb Cream Cheese Puff Pastries in style.
How to Serve Rhubarb Cream Cheese Puff Pastries
Garnishes
Simplicity shines here—a cloud of powdered sugar is always classic, but you could also scatter a few slivers of candied lemon peel or a fresh strawberry slice for a bright pop of color that complements the rhubarb filling. Even a tiny mint leaf can elevate the pastries into something restaurant-worthy.
Side Dishes
Serve these pastries alongside fresh berries or a simple fruit salad for breakfast or brunch. For a more decadent dessert spread, offer them next to a scoop of vanilla bean ice cream or a dollop of whipped cream. Their punchy flavor also pairs wonderfully with hot coffee or a glass of freshly squeezed orange juice.
Creative Ways to Present
If you’re feeling a bit playful, try serving the Rhubarb Cream Cheese Puff Pastries in individual parchment wrappers for easy, napkin-free snacking at picnics or parties. Arrange them artfully on a vintage cake stand, or layer with sprigs of edible flowers for a spring garden tea. Miniature versions also make for elegant bites at baby showers or brunch buffets.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Rhubarb Cream Cheese Puff Pastries, simply let them cool completely, then store them in an airtight container in the fridge. They’ll stay fresh for up to three days—though you may find they disappear much sooner!
Freezing
To freeze, place cooled pastries on a tray to solidify for about 1 hour, then transfer to a freezer-safe container or zip-top bag. They can be frozen for up to two months — just make sure to layer parchment between them so they don’t stick. This way, you can always have an impromptu treat on hand!
Reheating
For the best results, reheat your pastries in a 350°F (175°C) oven for 8-10 minutes. This brings back their signature flakiness and warms the filling. Avoid microwaving if possible, as it softens the pastry and takes away that magical crisp.
FAQs
Can I use frozen rhubarb in these pastries?
Absolutely! Just thaw and drain the rhubarb first to prevent excess liquid from making the pastry soggy. The flavor will be just as punchy, and the tart charm will shine through.
What if I don’t have lemon zest—can I skip it?
While lemon zest is wonderful for a fresh, aromatic boost, you can leave it out if needed or substitute a tiny splash of lemon extract. The filling will still be sweet, creamy, and satisfying.
How can I make these pastries gluten-free?
Look for a gluten-free puff pastry in your supermarket’s freezer section—it bakes up beautifully. The filling ingredients are already gluten-free, so you’re all set!
Could I swap in another fruit for the rhubarb?
Definitely! Strawberries, raspberries, or even diced peaches work well with the cream cheese base. Just follow the same steps and adjust the cooking time until the fruit is softened and syrupy.
Can Rhubarb Cream Cheese Puff Pastries be made a day ahead?
Yes—they’re wonderful made ahead! Prepare everything as instructed, cool fully, and store, or even assemble and chill the unbaked pastries, baking them fresh the next day for optimal flakiness.
Final Thoughts
I can’t wait for you to try making Rhubarb Cream Cheese Puff Pastries at home. They’re the kind of treat that makes you smile, whether you bake them up for a relaxed family brunch or as a surprise for friends. Dive in, have fun with the process, and don’t be surprised if everyone asks for the recipe!
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Rhubarb Cream Cheese Puff Pastries Recipe
- Total Time: 33 minutes
- Yield: 6 pastries 1x
- Diet: Vegetarian
Description
Delicate puff pastries filled with a sweet rhubarb compote and a creamy cream cheese mixture, these Rhubarb Cream Cheese Puff Pastries are a delightful treat for any time of day. Perfect for breakfast or dessert, these pastries are easy to make and bursting with spring flavors.
Ingredients
Puff Pastry:
- 1 sheet puff pastry (thawed)
Rhubarb Filling:
- 1/2 cup rhubarb (chopped into 1/2-inch pieces)
- 1/4 cup granulated sugar
- 1 teaspoon lemon juice
- 1/2 teaspoon vanilla extract
Cream Cheese Mixture:
- 4 ounces cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon lemon zest
Additional:
- 1 egg (beaten, for egg wash)
- Coarse sugar (optional, for topping)
- Powdered sugar (for dusting)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the rhubarb filling: In a small saucepan, combine rhubarb, granulated sugar, lemon juice, and vanilla extract. Cook until softened and slightly thickened. Let it cool.
- Make the cream cheese mixture: In a bowl, mix cream cheese, powdered sugar, and lemon zest until smooth.
- Prepare the pastries: Unfold the puff pastry, cut into rectangles, and place on the baking sheet. Spread cream cheese mixture, top with rhubarb filling, brush with egg wash, and bake.
- Bake: Bake for 15–18 minutes until golden and puffed. Let cool slightly, dust with powdered sugar, and serve.
Notes
- You can make the rhubarb filling ahead of time and refrigerate for up to 3 days.
- Try adding strawberries or raspberries for a flavor variation.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert, Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 260
- Sugar: 13g
- Sodium: 160mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
