If you’re searching for a stunning spring dessert that balances tangy brightness with creamy indulgence, look no further than these Rhubarb Cream Cheese Puff Pastries. Flaky, golden puff pastry envelopes a swirl of soft, sweetened cream cheese and a vibrant, jammy rhubarb filling. Each bite is an effortless celebration of texture and flavor, making this treat just as perfect for brunch as for an after-dinner delight. Whether you’re a seasoned baker or just dabbling on a weekend afternoon, you’ll love how this recipe transforms a few simple ingredients into something truly special that never fails to get rave reviews.
Ingredients You’ll Need
The beauty of Rhubarb Cream Cheese Puff Pastries is how everyday ingredients come together to create something utterly crave-worthy. Each component plays a crucial role, from the flaky dough to that perfectly tart rhubarb layer—don’t skip any!
- Puff Pastry Sheet: Store-bought puff pastry is your shortcut to incredibly light, crisp layers without all the work.
- Cream Cheese (4 oz, softened): The base for our creamy, tangy filling—be sure it’s soft for smooth blending!
- Powdered Sugar (2 tbsp): Sweetens the cream cheese just enough and melts in smoothly.
- Vanilla Extract (1/2 tsp): Adds a fragrant warmth and depth to the filling.
- Fresh Rhubarb (1 cup, chopped): The superstar, bringing that signature tartness and beautiful color.
- Granulated Sugar (2 tbsp): Balances out rhubarb’s sharpness—adjust to taste if your rhubarb is extra tart.
- Cornstarch (1 tbsp): Thickens the rhubarb mixture so it doesn’t run off the pastries.
- Lemon Juice (1 tbsp): Enhances the rhubarb’s brightness and adds a pop of citrusy zing.
- Egg (1, for egg wash): Brushed on before baking for that irresistible golden shine.
- Milk (1 tbsp): Loosens the egg wash for even application.
- Coarse Sugar (optional): Sprinkled on top for a sparkly crunch—totally optional but highly recommended!
How to Make Rhubarb Cream Cheese Puff Pastries
Step 1: Prepare the Rhubarb Filling
Start by making the star of the show: your luscious rhubarb filling. In a small saucepan, combine the chopped rhubarb, granulated sugar, cornstarch, and lemon juice. Let the mixture bubble away over medium heat for about 6 to 8 minutes, stirring often. You’ll know it’s ready when the rhubarb has softened and thickened into a glossy, spoonable compote. Set this aside to cool—if it’s too hot, it’ll melt your cream cheese filling later!
Step 2: Make the Cream Cheese Mixture
While the rhubarb cools, grab a bowl and beat together the cream cheese, powdered sugar, and vanilla extract until the mixture is smooth and dreamy. This creamy layer is what gives Rhubarb Cream Cheese Puff Pastries their signature richness to offset the rhubarb’s tartness.
Step 3: Prep and Cut the Puff Pastry
Roll out your thawed puff pastry sheet onto a lightly floured surface. Using a sharp knife or a pizza cutter, slice it into six equal rectangles. Puff pastry can get sticky once it warms up, so work fairly quickly to keep those layers puffy in the oven.
Step 4: Fill the Pastries
For each rectangle, spoon a generous dollop of cream cheese mixture into the center, leaving a border all around the edges. Then, spoon some cooled rhubarb filling on top. You can fold the corners over for a charming enclosed look, or simply leave them open for a more rustic, tart-like presentation.
Step 5: Add Egg Wash and Sugar
Whisk together the egg and milk in a small bowl. Use a pastry brush to lightly coat the exposed edges of the pastry—this gives the finished Rhubarb Cream Cheese Puff Pastries their perfectly golden exterior. Sprinkle with coarse sugar if you love that extra sweet crunch.
Step 6: Bake to Perfection
Transfer your pastries to a parchment-lined baking sheet and bake at 400°F for 15 to 18 minutes. You’ll know they’re ready when they’re puffed up and gloriously golden brown. Let them cool slightly so the filling sets but enjoy them while they’re still a little warm!
How to Serve Rhubarb Cream Cheese Puff Pastries
Garnishes
Dress up your Rhubarb Cream Cheese Puff Pastries with a dusting of powdered sugar, a drizzle of honey, or a scatter of fresh mint leaves for a pop of color. If you’re feeling fancy, a dollop of whipped cream or a scoop of vanilla ice cream turns them into an even bigger treat.
Side Dishes
Serve these pastries alongside fresh berries or a fruit salad for a vibrant breakfast spread or brunch buffet. A cup of strong coffee or hot tea pairs perfectly, cutting through the richness of the filling and the buttery pastry.
Creative Ways to Present
Try serving Rhubarb Cream Cheese Puff Pastries on a wooden board with small bowls of extra rhubarb compote or flavored whipped cream for dipping. For gatherings, make mini versions by cutting the pastry smaller—these bite-sized treats are always the first to disappear!
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Rhubarb Cream Cheese Puff Pastries (a rare occasion!), store them in an airtight container in the fridge. They’ll keep well for up to three days, maintaining their flavor and their vibrant filling.
Freezing
To stash pastries away for future cravings, let them cool completely, then wrap each one tightly in plastic wrap and pop them into a freezer-safe bag. They’ll keep beautifully for about two months. Thaw at room temperature before reheating.
Reheating
Preheat your oven to 350°F and warm the pastries for about 5–8 minutes. This brings them back to life, making the pastry flaky again and the filling luscious—almost as good as fresh!
FAQs
Can I substitute another fruit for rhubarb?
Absolutely! Strawberries, raspberries, or even blueberries work well, but the bold tartness of rhubarb truly makes these pastries unique.
Do I have to use store-bought puff pastry?
You can certainly make your own, but store-bought puff pastry is a huge time-saver and delivers consistently flaky results. No one will know the difference!
Can I make Rhubarb Cream Cheese Puff Pastries ahead?
They’re best fresh, but you can assemble them up to a day ahead and refrigerate before baking. Wait to brush with egg wash and sprinkle sugar until just before they go in the oven.
What’s the best way to keep the pastry from getting soggy?
Let the rhubarb filling cool and thicken before assembling. This prevents excess moisture from soaking into the pastry during baking.
Are Rhubarb Cream Cheese Puff Pastries vegetarian?
They sure are! Just make sure your puff pastry brand is free from animal-derived ingredients if strict vegetarian is a requirement.
Final Thoughts
The combination of sweet creaminess and rhubarb’s tart sparkle makes these Rhubarb Cream Cheese Puff Pastries a show-stopping treat, whether you’re a springtime baker or just love a good excuse to enjoy puff pastry. Give them a try and you might just find yourself counting down the days until rhubarb season comes around again!
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Rhubarb Cream Cheese Puff Pastries Recipe
- Total Time: 33 minutes
- Yield: 6 pastries 1x
- Diet: Vegetarian
Description
Indulge in the delightful combination of tangy rhubarb and creamy cheese encased in buttery puff pastry with these Rhubarb Cream Cheese Puff Pastries. These pastries are a perfect treat for any occasion, whether as a sweet breakfast indulgence or a delectable dessert.
Ingredients
Puff Pastry:
- 1 sheet puff pastry, thawed
Cream Cheese Filling:
- 4 oz cream cheese, softened
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Rhubarb Filling:
- 1 cup chopped fresh rhubarb
- 2 tablespoons granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
Additional:
- 1 egg (for egg wash)
- 1 tablespoon milk
- Coarse sugar for sprinkling (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare Rhubarb: In a small saucepan, combine rhubarb, granulated sugar, cornstarch, and lemon juice. Cook until thickened and softened. Set aside to cool.
- Make Cream Cheese Filling: Mix cream cheese, powdered sugar, and vanilla until smooth.
- Assemble Pastries: Roll out puff pastry, cut into rectangles, spread cream cheese, top with rhubarb, fold, brush with egg wash, sprinkle with sugar.
- Bake: Bake for 15–18 minutes until golden brown.
- Serve: Let cool slightly before serving.
Notes
- You can substitute strawberries or raspberries for a mixed fruit filling.
- Best enjoyed fresh but can be stored in the fridge and reheated.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 230
- Sugar: 9g
- Sodium: 150mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
