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
Scale
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
