Description
These Rhubarb Puff-Tart Pockets are a delightful treat that combines the tangy flavor of rhubarb with the flaky goodness of puff pastry. They are perfect for a sweet snack or dessert.
Ingredients
Scale
Puff-Tart Pockets:
- 1 sheet puff pastry, thawed
- 1 cup rhubarb, finely chopped
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- 1 egg, beaten (for egg wash)
- coarse sugar for sprinkling (optional)
For the Glaze (optional):
- ½ cup powdered sugar
- 1–2 tablespoons milk
- ¼ teaspoon vanilla extract
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the filling: In a small saucepan, combine rhubarb, sugar, cornstarch, vanilla, and cinnamon. Cook until thickened and rhubarb softens.
- Assemble the pockets: Roll out puff pastry, cut into rectangles, add filling, fold over, seal edges, brush with egg wash, sprinkle with sugar, and bake.
- Optional glaze: Whisk together powdered sugar, milk, and vanilla. Drizzle over cooled pastries.
Notes
- Best served fresh but can be reheated in a toaster oven.
- Strawberries can be substituted for part of the rhubarb for a sweeter taste.
- Store unglazed leftovers in an airtight container for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 270
- Sugar: 16g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
