Rhubarb Puff-Tart Pockets (Print-Friendly Version)
Flaky, golden pastry filled with tangy-sweet rhubarb. Perfect for dessert, breakfast, or a spring picnic.
# What You'll Need:
→ Puff Pastry
01 -
2 sheets (17.3 oz) frozen puff pastry, thawed
02 -
1 large egg, beaten
03 -
1 tablespoon milk
→ Rhubarb Filling
04 -
3 cups fresh rhubarb, chopped into 1/2-inch pieces
05 -
3/4 cup granulated sugar
06 -
2 tablespoons cornstarch
07 -
1 teaspoon vanilla extract
08 -
1 tablespoon lemon juice
09 -
1/4 teaspoon ground cinnamon
# How to Make It:
01 -
In a medium bowl, combine chopped rhubarb, sugar, cornstarch, vanilla extract, lemon juice, and ground cinnamon. Stir until the rhubarb is evenly coated and set aside.
02 -
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold thawed puff pastry sheets and cut each sheet into 4 equal rectangles.
03 -
Spoon rhubarb mixture onto the center of half the pastry rectangles, leaving a 1/2-inch border. Top with remaining rectangles and press edges to seal with a fork.
04 -
In a small bowl, whisk together the beaten egg and milk. Brush the tops of the sealed pastry pockets with the egg wash for a golden finish.
05 -
Transfer pockets to the prepared baking sheet and bake for 20–25 minutes, or until puffed and deeply golden brown. Let cool slightly before serving.
# Additional Tips:
01 -
Taste the rhubarb before adding sugar; adjust sweetness if it's particularly tart.
02 -
For an extra-crisp crust, chill assembled pastries for 10 minutes before baking.