Description
Indulge in the deliciousness of Rhubarb Puff-Tart Pockets, a delightful dessert that combines the tartness of fresh rhubarb with the sweetness of a flaky puff pastry, baked to golden perfection.
Ingredients
Scale
Puff Pastry:
- 1 sheet frozen puff pastry, thawed
Rhubarb Filling:
- 1 1/2 cups fresh rhubarb, diced
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
Additional:
- 1 egg, beaten (for egg wash)
- 2 tablespoons coarse sugar for sprinkling
- 1/2 cup powdered sugar
- 1–2 tablespoons milk
- 1/4 teaspoon vanilla extract (for glaze)
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare Rhubarb Filling: Combine diced rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract in a bowl. Let sit for 5 minutes.
- Assemble Puff-Tart Pockets: Roll out puff pastry, cut into rectangles. Spoon rhubarb filling onto each rectangle. Fold over, seal edges, and brush with egg wash.
- Bake: Place on baking sheet, brush with egg wash, sprinkle coarse sugar. Bake for 18–20 minutes until golden.
- Make Glaze: Whisk together powdered sugar, milk, and vanilla extract. Drizzle over cooled puff-tart pockets.
Notes
- For extra flavor, add chopped strawberries to the rhubarb filling.
- Serve warm for the best taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 280
- Sugar: 18g
- Sodium: 160mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
