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This Rhubarb Puff-Tart Pocket recipe is my ultimate springtime treat. It all started with a sticky kitchen and a misbehaving puff pastry, but the result was so good that my family now begs for them every year. With their tangy rhubarb filling tucked inside flaky golden layers, these pockets deliver a beautiful mix of tart and sweet. They look bakery-fancy but come together fast, making them perfect for casual brunches or a quick homemade dessert that feels like a celebration.
I whipped up my first batch during a rainy spring afternoon and ended up making them again the very next day. That warm, jammy center tucked inside crispy pastry just hits the spot.
Ingredients
- Puff Pastry: Two sheets of frozen puff pastry thawed
- I like Pepperidge Farm brand: because it always bakes up flaky and light
- One large egg: This gives the tops that pretty golden sheen
- One tablespoon milk: Mixed with the egg to smooth out the wash
- Rhubarb Filling: Three cups chopped rhubarb
- Choose stalks: that are firm and bright pink for the best texture and color
- Three quarter cup granulated sugar: Essential to balance rhubarb’s tart bite
- Two tablespoons cornstarch: Helps thicken the filling so it stays put
- One teaspoon vanilla extract: Adds a soft warm note to round out the tang
- One tablespoon lemon juice: Fresh-squeezed gives the best brightness
- One quarter teaspoon cinnamon: Just a hint adds extra dimension
I always taste the rhubarb before I mix the filling. If it’s extra tart I’ll adjust the sugar slightly. Trust your tongue here.
Step-by-Step Instructions
- Prepare the Filling:
- In a medium bowl combine chopped rhubarb sugar cornstarch vanilla lemon juice and cinnamon. Let it sit for about ten minutes so the rhubarb starts to release its juices and everything melds.
- Roll and Cut the Pastry:
- Unfold each puff pastry sheet on a lightly floured surface. Cut each sheet into four equal rectangles. You’ll end up with eight rectangles total.
- Assemble the Pockets:
- Spoon a few tablespoons of the rhubarb mixture into the center of four rectangles. Leave about half an inch around the edges so you can seal them well. Top each with a second pastry rectangle and press the edges closed using a fork.
- Egg Wash and Vent:
- Mix the egg with milk and brush the tops of each pocket. Use a sharp knife to cut a small slit in the top of each one. This lets steam escape so they bake up crisp not soggy.
- Bake to Golden Perfection:
- Place the pockets on a parchment-lined baking sheet. Bake at 400 degrees Fahrenheit for about twenty five minutes. They’re done when puffed up and golden brown all over.
- Cool and Enjoy:
- Let the pockets cool slightly before serving. The filling will thicken as it rests and you won’t burn your mouth.
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Rhubarb is the star here and every time I see those rosy stalks in the market I get excited to bake these. My youngest always calls them fruit pillows and it’s become a sweet little family nickname.
Storage Tips
Once cooled store any leftovers in an airtight container at room temperature for one day. For longer storage pop them in the fridge where they’ll stay fresh for up to three days. To reheat just place them in a 350 degree oven for five to eight minutes until crisp again.
Ingredient Substitutions
No rhubarb on hand? Try frozen rhubarb just thaw and drain well. You can also use half strawberries for a more mellow fruit mix. For egg-free versions brush the tops with milk or cream instead of egg wash.
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Serving Suggestions
Serve warm for brunch with a dollop of whipped cream or a scoop of vanilla yogurt. They make a lovely dessert with ice cream or even as a sweet afternoon snack. I’ve even packed them in lunchboxes and they hold up surprisingly well.
Cultural Note
Rhubarb’s tartness has made it a springtime staple in Northern Europe for centuries. It was often combined with sugar and pastry to make rustic tarts and pies. These puff pockets are my modern twist on an old-fashioned favorite.
Common Recipe Questions
- → Can I use frozen rhubarb?
Yes, frozen rhubarb works well. Just thaw it completely and drain off excess liquid before using to avoid soggy pastry.
- → How do I keep the pastry from getting soggy?
Make sure your filling isn’t too wet and avoid overfilling the pockets. You can also add a thin cream cheese layer to act as a moisture barrier.
- → Can I make these ahead of time?
Absolutely. Assemble and refrigerate the pockets up to a day ahead, then bake fresh. Baked pockets can also be stored and reheated.
- → What can I serve with these puff-tart pockets?
They’re delicious on their own, but pairing with whipped cream, vanilla ice cream, or a dollop of Greek yogurt makes them extra special.
- → How do I get that golden finish on the pastry?
Brush the tops with a beaten egg mixed with a little milk before baking. This gives a glossy, golden crust every time.
- → Can I make these gluten-free?
Yes, use gluten-free puff pastry. Brands like King Arthur offer a great alternative, though the texture may be slightly less flaky.