Description
Rhubarb Puff-Tart Pockets are flaky, golden pastries filled with sweet-tart rhubarb compote, perfect for a spring or summer treat! Easy to make with store-bought puff pastry, these pockets are a delightful balance of fruity and buttery goodness!
Ingredients
Scale
- 1 sheet puff pastry, thawed
- 1 cup fresh rhubarb, diced
- 1/3 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 1 teaspoon cornstarch
- 1 egg, beaten (for egg wash)
- Optional: powdered sugar for dusting or icing for drizzling
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- In a small saucepan, combine rhubarb, sugar, lemon juice, and lemon zest. Cook over medium heat until rhubarb softens and mixture thickens, about 5–7 minutes. Stir in cornstarch and cook another minute. Let cool.
- Roll out puff pastry and cut into rectangles or squares (about 3×4 inches).
- Place a spoonful of rhubarb filling onto half of the pastry pieces, leaving edges clear.
- Top with remaining pastry pieces. Press edges with a fork to seal. Brush tops with beaten egg.
- Bake for 15–18 minutes or until golden and puffed.
- Cool slightly. Dust with powdered sugar or drizzle with icing if desired. Serve warm or at room temperature!
Notes
- Make sure the rhubarb filling is completely cool before assembling to prevent soggy pastry.
- Substitute half the rhubarb with strawberries for a sweeter twist.
- Use a fork to poke a few holes on top of each pocket for steam to escape.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 210
- Sugar: 10g
- Sodium: 125mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg