Rhubarb Puff-Tart Pockets

Sweet-tart, flaky, and just the right amount of buttery, these Rhubarb Puff-Tart Pockets are a dreamy handheld treat you’ll want to make all spring long. With golden puff pastry hugging a tangy rhubarb filling, they’re like the grown-up cousin of your favorite childhood Pop-Tart — but way fresher and easier than you’d think!

Why You’ll Love Rhubarb Puff-Tart Pockets

Simple ingredients: Store-bought puff pastry and a quick homemade rhubarb filling make this recipe a total breeze.

Perfect balance: The rhubarb gives a tangy pop that balances the sweet pastry perfectly.

Portable and adorable: Great for brunch, snacking, or an afternoon treat with coffee.

Customizable: You can jazz them up with a drizzle of glaze or even swap in other fruits.

Quick to make: Especially if you prep the filling ahead of time — pastry magic in under 30 minutes!

Ingredients in Rhubarb Puff-Tart Pockets

Here’s everything you need to whip up a batch of these flaky treats:

Puff Pastry

Thawed but still cold, for that perfect puff and flake.

Rhubarb

Fresh or frozen (thawed and drained) rhubarb, chopped into small pieces.

Sugar

Sweetens the tart rhubarb without overpowering it.

Lemon Juice

Brightens up the filling and balances the sweetness.

Cornstarch

Thickens the filling so it doesn’t leak out during baking.

Egg

For brushing the pastry and giving it a beautiful golden color.

Optional: Powdered Sugar and Milk

For a quick glaze if you want a little extra sweetness on top.

(Note: Full ingredient amounts are listed in the recipe card below.)

Instructions

1. Make the Rhubarb Filling

In a small saucepan, combine chopped rhubarb, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the rhubarb softens and the mixture thickens. Let it cool.

2. Prepare the Puff Pastry

On a lightly floured surface, roll out the puff pastry sheets slightly and cut them into even rectangles.

3. Assemble the Pockets

Spoon a small amount of rhubarb filling onto half of the rectangles, leaving a border around the edges. Top each with another piece of puff pastry and press the edges together with a fork to seal.

4. Egg Wash

Beat the egg with a splash of water and brush it over the tops of the pastry pockets.

5. Bake

Place the pockets on a lined baking sheet and bake at 400°F (200°C) for about 15–18 minutes, or until puffed and golden brown.

6. Cool and Glaze (Optional)

Let them cool slightly, then drizzle with a simple glaze of powdered sugar and milk if desired.

Nutrition Facts

Servings: 6 pockets
Calories per serving: 280
Preparation Time
Prep Time: 15 minutes
Cook Time: 18 minutes
Total Time: 33 minutes

How to Serve Rhubarb Puff-Tart Pockets

These pockets are pretty much perfect fresh out of the oven, but here are a few more ideas:

• Dust with powdered sugar for an extra-pretty finish.
• Serve with a scoop of vanilla ice cream for dessert.
• Enjoy with coffee or tea for the ultimate springtime snack.

Additional Tips

• Don’t overfill: A little filling goes a long way. Overfilling can cause messy leaks during baking.
• Keep the pastry cold: Work quickly so the puff pastry stays cold and puffs up beautifully in the oven.
• Customize your filling: Add a few strawberries to the rhubarb for a sweeter twist.

FAQ Section

Q1: Can I use frozen rhubarb?
A1: Yes! Just thaw and drain it well before using.

Q2: Can I make them ahead of time?
A2: You can prep and assemble them, then freeze unbaked pockets. Bake from frozen, adding a few extra minutes.

Q3: How do I store leftovers?
A3: Keep them in an airtight container at room temperature for 1-2 days or refrigerate for up to 4 days.

Q4: Can I use homemade puff pastry?
A4: Absolutely! It’ll make them even more buttery and flaky.

Q5: Can I freeze baked pockets?
A5: Yes, just reheat in the oven to crisp them up again.

Q6: What if I don’t have cornstarch?
A6: You can use flour as a thickener, though cornstarch gives a slightly clearer filling.

Q7: Can I add other flavors?
A7: Definitely! Try adding vanilla extract or a little ground ginger to the filling.

Q8: How do I prevent the pastry from getting soggy?
A8: Let the filling cool completely before assembling the pockets.

Q9: Should I poke holes in the top?
A9: Yes, a few small slits will help release steam and keep the pockets puffed.

Q10: Can I use a different fruit?
A10: Yes, strawberries, cherries, or even peaches would work beautifully.

Conclusion

These Rhubarb Puff-Tart Pockets are everything you love about springtime baking: light, tangy, sweet, and buttery. They’re easy enough for a weekday treat but fancy enough to impress at brunch. Make a batch (or two) and savor every flaky, rhubarb-filled bite!

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