Rhubarb Puff-Tart Pockets
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
Filling:
- 2 cups rhubarb chopped
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ¼ 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.