Rhubarb Cream Cheese Puff Pastries

There’s something magical about the way the tartness of rhubarb pairs with the creamy sweetness of cream cheese, all wrapped up in flaky, buttery puff pastry. Rhubarb Cream Cheese Puff Pastries are like a bite of spring, offering the perfect balance of sweet and tangy flavors with a delightful texture in every bite. Whether you’re craving a sweet treat for breakfast or a simple dessert after dinner, these pastries are the perfect choice.

The soft, tangy cream cheese filling with a touch of vanilla creates the ideal contrast to the slightly tart rhubarb, all held together by the light, crispy puff pastry. Trust me, these little pastries are everything—crispy, creamy, and full of flavor. They’re bound to be a hit, whether you’re serving them to guests at a brunch or enjoying them as an afternoon snack.

Why You’ll Love Rhubarb Cream Cheese Puff Pastries

Perfect for Spring: Rhubarb is one of the first fruits to arrive in the spring, and these pastries take full advantage of its bright, tangy flavor. It’s a wonderful way to celebrate the season!

Easy to Make: The beauty of these puff pastries is how simple they are to put together. With just a few ingredients, you can create something that looks and tastes like it came from a bakery. No complicated steps—just delicious results.

Sweet and Tangy Combo: The cream cheese filling balances out the tartness of the rhubarb perfectly. The result is a mouthwatering flavor profile that will keep you coming back for more.

Customizable: Not a fan of rhubarb? You can easily substitute it with other fruits like strawberries, blueberries, or even apples. The cream cheese filling is versatile and pairs well with many different fruits.

Ingredients in Rhubarb Cream Cheese Puff Pastries

Here’s what you need to bring these beauties to life:

• Puff Pastry Sheets: The flaky, buttery base that holds everything together. You can find these in the frozen section at your grocery store, and they’re worth every second of defrosting.
• Rhubarb: Fresh rhubarb is the star here, bringing a lovely tangy kick to each bite.
• Cream Cheese: The creamy base for the filling. It adds richness and a slight tanginess that pairs beautifully with the rhubarb.
• Sugar: To sweeten the cream cheese filling and balance the tartness of the rhubarb.
• Vanilla Extract: Adds a touch of sweetness and depth to the cream cheese filling.
• Egg Yolk: For brushing on top of the pastries to give them that beautiful golden color when baked.
• Lemon Juice: A splash of lemon juice helps bring out the brightness of the rhubarb and adds a bit of zest to the filling.
• Cornstarch: To thicken the rhubarb filling and prevent it from becoming too runny during baking.

(Note: The full ingredients list, including measurements, is provided in the recipe card directly below.)

Instructions

1. Prepare the Rhubarb Filling

Start by preheating your oven to 375°F (190°C). Dice the rhubarb into small pieces and place it in a saucepan. Add sugar and lemon juice to the rhubarb and cook over medium heat for about 5-7 minutes, stirring occasionally. Once the rhubarb has softened, add the cornstarch and stir until the mixture thickens. Remove from heat and let it cool slightly.

2. Make the Cream Cheese Filling

In a bowl, beat the cream cheese until smooth and creamy. Add sugar, vanilla extract, and a pinch of salt. Mix until fully combined and set aside.

3. Prepare the Puff Pastry

Roll out the puff pastry sheets on a lightly floured surface. Using a sharp knife or pizza cutter, cut each sheet into squares or rectangles, depending on your preference for size. You should have enough for several individual pastries.

4. Assemble the Pastries

Place a small spoonful of the cream cheese mixture in the center of each puff pastry square. Top with a spoonful of the rhubarb filling. Fold the corners of the puff pastry over the filling to create a pocket or fold them into triangles. Gently press the edges together to seal.

5. Brush and Bake

Brush the top of each pastry with the egg yolk to give them a beautiful golden color. Place the pastries on a baking sheet lined with parchment paper, and bake for 18-20 minutes, or until the puff pastry is golden and crisp.

6. Cool and Serve

Once the pastries are done, let them cool on a wire rack for a few minutes before serving. They can be enjoyed warm or at room temperature.

Nutrition Facts

Servings: 8
Calories per serving: 250
Total Fat: 15g

• Saturated Fat: 7g
• Trans Fat: 0g
  Cholesterol: 35mg
  Sodium: 180mg
  Total Carbohydrates: 30g
• Dietary Fiber: 1g
• Sugars: 10g
  Protein: 3g
  Calcium: 4%
  Iron: 6%

Preparation Time

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

How to Serve Rhubarb Cream Cheese Puff Pastries

These pastries are perfect for breakfast, brunch, or dessert! Here are some ways to serve them:

Coffee or Tea: Pair these pastries with a hot cup of coffee or tea for a delightful afternoon treat. The creaminess of the filling and the flaky pastry go beautifully with a warm drink.

Fresh Fruit: Serve alongside a fresh fruit salad for a refreshing and well-rounded meal.

Whipped Cream or Ice Cream: For extra indulgence, serve these pastries with a dollop of whipped cream or a scoop of vanilla ice cream.

Dusting of Powdered Sugar: Once cooled, a light dusting of powdered sugar adds a sweet, finishing touch to the pastries.

Additional Tips

Make-Ahead: You can prepare these pastries ahead of time by assembling them and storing them in the fridge until you’re ready to bake. Just add a few extra minutes to the baking time if they’re cold.

Frozen Puff Pastry: If you can’t find fresh puff pastry, frozen puff pastry works just as well. Just be sure to thaw it according to the package instructions before using.

Adjusting the Sweetness: If you like your pastries on the sweeter side, feel free to add a little more sugar to the cream cheese filling or rhubarb mixture.

Substitute for Rhubarb: Don’t have rhubarb? Try swapping it out for strawberries, peaches, or mixed berries for a different twist on this classic.

FAQ Section

Q1: Can I use frozen rhubarb?

A1: Yes! Frozen rhubarb will work well, but make sure to thaw and drain any excess liquid before using it in the filling.

Q2: Can I use store-bought cream cheese filling?

A2: Sure! You can buy cream cheese filling, but homemade adds a richer flavor. Just be sure to adjust the sweetness if needed.

Q3: Can I make these ahead of time?

A3: Yes, you can assemble them in advance and refrigerate them. When you’re ready, just bake them according to the instructions.

Q4: How do I store leftovers?

A4: Store leftover pastries in an airtight container at room temperature for up to 2 days. Reheat them in the oven for a few minutes to restore some crispiness.

Q5: Can I freeze these pastries?

A5: Yes, you can freeze the assembled but unbaked pastries for up to 3 months. Just bake them directly from frozen, adding a few extra minutes to the cooking time.

Q6: Can I make these gluten-free?

A6: Yes, you can use gluten-free puff pastry for a gluten-free version of these pastries.

Q7: How do I make sure the puff pastry stays flaky?

A7: Keep your puff pastry cold until you’re ready to bake. Also, avoid overworking the dough to maintain its flakiness.

Q8: Can I use other fruits besides rhubarb?

A8: Absolutely! Strawberries, peaches, or apples would be great substitutes for rhubarb in this recipe.

Q9: How can I make these more decadent?

A9: Top the baked pastries with a drizzle of melted chocolate, caramel sauce, or a dollop of whipped cream for a more indulgent treat.

Q10: How do I get the perfect golden color on the puff pastry?

A10: Brushing the pastries with an egg yolk before baking will give them that beautiful, golden-brown color.

Conclusion

Rhubarb Cream Cheese Puff Pastries are a delightful combination of sweet and tangy, wrapped in the perfect flaky puff pastry. Whether you’re serving them for breakfast, dessert, or as an afternoon treat, they’re sure to impress. Easy to make, customizable, and absolutely delicious—these pastries are a must-try! Enjoy a little taste of spring in every bite!*

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