Rhubarb Cream Cheese Puff Pastries You’ll Fall in Love With Recipe

Introduction

These Rhubarb Cream Cheese Puff Pastries combine tart rhubarb with a smooth, sweet cream cheese filling wrapped in flaky puff pastry. They’re easy to make and perfect for a delightful dessert or an elegant snack that everyone will love.

Ingredients

• 1 package puff pastry (store-bought for convenience and a flaky texture)
• 2 cups fresh rhubarb, chopped into small pieces
• 1 tablespoon granulated sugar (for tossing rhubarb)
• 8 oz cream cheese, softened
• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 1 tablespoon lemon juice
• 1/2 cup sour cream (optional, for extra creaminess)
• 1 large egg (for golden finish)
• 1 tablespoon water (to mix with egg for egg wash)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Step 2: Chop the fresh rhubarb into small pieces and toss it in a bowl with the granulated sugar. Let it sit for about 10 minutes to soften.
3. Step 3: In a mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and optional sour cream. Mix until smooth and well blended.
4. Step 4: Roll out the puff pastry on a floured surface and cut into 8 equal squares, about 4 inches each.
5. Step 5: Spoon about 1 tablespoon of the cream cheese mixture onto the center of each puff pastry square, then top with a portion of the rhubarb mixture. Fold and seal the edges carefully.
6. Step 6: Whisk together the egg and water to create an egg wash. Brush this over the tops of the pastries for a golden finish.
7. Step 7: Bake in the preheated oven for 18–22 minutes until the pastries are puffed up and golden brown.
8. Step 8: Allow the pastries to cool on a wire rack for a few minutes. Optionally, dust with powdered sugar before serving.

Tips & Variations

• Use frozen rhubarb if fresh isn’t available; just thaw and drain excess liquid before using.
• Adding sour cream to the cream cheese mixture will give extra creaminess but can be omitted for a lighter texture.
• For extra crunch, sprinkle chopped nuts such as almonds or pecans on top before baking.
• If you prefer a sweeter rhubarb topping, add a little more sugar while it sits.

Storage

Store leftover pastries in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 4 days. Reheat gently in a low oven or toaster oven to restore crispness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry instead of fresh?

Yes, frozen puff pastry works perfectly. Just thaw it according to package instructions before rolling out and cutting.

How tart will the rhubarb be?

Rhubarb naturally has a tart flavor, but tossing it with sugar before baking helps balance the tartness and sweetens the filling nicely.

Rhubarb Cream Cheese Puff Pastries You’ll Fall in Love With Recipe

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★★★★★

4.5 from 307 reviews

• Author: Lana
• Total Time: 35 minutes
• Yield: 8 pastries 1x
• Diet: Vegetarian

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Description

Delight in these Rhubarb Cream Cheese Puff Pastries, a perfect blend of flaky puff pastry, tangy rhubarb, and creamy sweetened cheese filling. Easy to prepare and bake, these pastries offer a golden, puffed-up treat that’s ideal for breakfast, dessert, or a special snack.

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Ingredients

Scale 1x2x3x

Puff Pastry

• 1 package Puff Pastry (store-bought)

Rhubarb Filling

• 2 cups Fresh Rhubarb, chopped into small pieces
• 1 tablespoon Granulated Sugar

Cream Cheese Mixture

• 8 oz Cream Cheese, softened
• 1 cup Powdered Sugar
• 1 teaspoon Vanilla Extract
• 1 tablespoon Lemon Juice
• 1/2 cup Sour Cream (optional for extra creaminess)

Egg Wash

• 1 large Egg
• 1 tablespoon Water

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Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
2. Prepare Rhubarb: Chop the fresh rhubarb into small pieces and toss them in a bowl with granulated sugar. Let this mixture sit for about 10 minutes to macerate and release natural juices.
3. Mix Cream Cheese Filling: In a separate mixing bowl, combine the softened cream cheese, powdered sugar, vanilla extract, lemon juice, and optional sour cream. Mix thoroughly until the filling is smooth and creamy.
4. Prepare Puff Pastry: Roll out the puff pastry on a lightly floured surface and cut it into 8 equal squares, approximately 4 inches each to ensure uniform baking.
5. Assemble Pastries: Spoon about 1 tablespoon of the cream cheese mixture into the center of each puff pastry square, then top with the rhubarb mixture. Fold the pastry over and seal the edges carefully to encase the filling.
6. Apply Egg Wash: Whisk together the egg and water to create an egg wash. Brush this mixture generously over the tops of each pastry for a shiny, golden finish.
7. Bake: Place the pastries on the prepared baking sheet and bake in the preheated oven for 18–22 minutes until they are puffed up and golden brown.
8. Cool and Serve: Remove the pastries from the oven and let them cool for a few minutes on a wire rack. Optionally, dust with powdered sugar before serving for an added touch of sweetness and presentation.

Notes

• Use chilled puff pastry for easier handling and better puff during baking.
• The sour cream in the cream cheese filling is optional but adds extra creaminess and tang.
• Make sure to seal the pastry edges tightly to prevent filling from leaking during baking.
• Let the pastries cool slightly before eating to allow the filling to set and avoid burns.
• For a decorative touch, you can score the tops lightly with a knife before baking.

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Rhubarb, Cream Cheese, Puff Pastry, Dessert, Sweet Pastries, Baked Goods, Easy Dessert