Description
Indulge in the delightful combination of sweet rhubarb filling encased in a flaky puff pastry crust with these irresistible Rhubarb Puff-Tart Pockets. These hand pies are perfect for a spring dessert or anytime you crave a fruity treat.
Ingredients
Scale
Rhubarb Filling:
- 1 cup chopped fresh rhubarb
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
Assembly:
- 1 sheet puff pastry, thawed
- 1 egg, beaten (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
Instructions
- Preheat the Oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare the Filling: In a small saucepan, cook the rhubarb, sugar, and cornstarch until thickened. Stir in vanilla.
- Assemble the Pockets: Roll out puff pastry, cut into squares, fill with rhubarb mixture, seal, and brush with egg wash.
- Bake: Bake the pockets until golden brown and puffed.
- Serve: Cool slightly before serving.
Notes
- For extra flavor, add a pinch of ground ginger or orange zest to the rhubarb filling.
- Best served the day they’re baked but can be reheated in a toaster oven.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 260
- Sugar: 15 g
- Sodium: 180 mg
- Fat: 15 g
- Saturated Fat: 5 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 25 mg
