Rhubarb Puff-Tart Pockets
These Rhubarb Puff-Tart Pockets are a delightful hand-held dessert featuring tart rhubarb filling wrapped in flaky, buttery puff pastry. Easy to make and bursting with sweet-tart flavor, they’re perfect for spring and summer treats!
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: About 8 pockets 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Pockets:
- 2 cups rhubarb, diced
- ½ cup sugar (adjust depending on tartness)
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 package puff pastry sheets (thawed if frozen)
- 1 egg (for egg wash)
- 1 tablespoon water
- Optional for Garnish:
- Coarse sugar for sprinkling
- Powdered sugar for dusting after baking
Instructions
- Prepare the Filling: In a saucepan over medium heat, combine diced rhubarb, sugar, cornstarch, lemon juice, and vanilla extract. Cook, stirring occasionally, until the rhubarb softens and the mixture thickens (about 5–7 minutes). Remove from heat and let cool.
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Roll out the puff pastry sheets slightly on a floured surface. Cut into rectangles or squares, depending on your preferred pocket size.
- Assemble the Pockets: Place a spoonful of cooled rhubarb filling onto half of the rectangles, leaving a border around the edges. Beat the egg with the tablespoon of water to make an egg wash. Brush the edges of the pastry with egg wash. Top with another rectangle of puff pastry and press edges together firmly. Use a fork to crimp the edges sealed. Brush the tops with more egg wash and sprinkle with coarse sugar, if desired. Cut a small slit in the top of each pocket to allow steam to escape.
- Bake: Place the pockets on a parchment-lined baking sheet. Bake for 18–22 minutes, or until golden brown and puffed up.
- Cool and Serve: Let cool slightly. Dust with powdered sugar if desired before serving.
Notes
- Make sure the rhubarb filling is fully cooled before filling the pastries to avoid soggy pockets.
- You can substitute part of the rhubarb with strawberries for a sweeter twist!
- These taste great warm or at room temperature.
Nutrition
- Serving Size: 1 pocket
- Calories: ~270 kcal
- Sugar: undefined
- Sodium: ~180mg
- Fat: undefined
- Saturated Fat: ~6g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: undefined
- Fiber: ~1g
- Protein: ~4g
- Cholesterol: ~25mg
Find it online: https://easyfoodflash.com/rhubarb-puff-tart-pockets/