Description
Rhubarb Puff-Tart Pockets are golden, flaky pastries filled with a tart-sweet rhubarb compote. Easy to make with store-bought puff pastry, they’re the perfect treat for springtime snacking or brunch!
Ingredients
Scale
Filling:
- 2 cups rhubarb (chopped)
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract (optional)
Pastry:
- 1 sheet puff pastry (thawed if frozen)
- 1 egg (beaten (for egg wash))
- Powdered sugar (for dusting, optional)
Instructions
- In a small saucepan, cook rhubarb, sugar, cornstarch, and lemon juice over medium heat for 8–10 minutes until thickened. Stir in vanilla (if using). Let cool completely.
- Roll out puff pastry into a 10x10-inch square. Cut into 4 squares or 6 rectangles.
- Spoon cooled filling into center of each square. Do not overfill.
- Brush edges with egg wash. Fold over and crimp with a fork to seal.
- Place on parchment-lined baking sheet and chill for 15–20 minutes.
- Preheat oven to 400°F (200°C). Brush tops with egg wash.
- Bake for 18–22 minutes until puffed and golden brown.
- Let cool slightly, then dust with powdered sugar if desired.
Notes
-
Cool filling fully before using to avoid soggy pastry.
-
Vent pastries with a small slit on top before baking.
-
Add strawberries or raspberries for variation.
-
Make ahead: freeze unbaked pockets and bake from frozen, adding a few extra minutes.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dessert, Pastry
- Cuisine: American
Nutrition
- Calories: 270