Rhubarb Cream Cheese Puff Pastries Recipe
If you’re searching for the perfect way to welcome spring, look no further than Rhubarb Cream Cheese Puff Pastries. Imagine flaky, golden pastry enveloping a silky cream cheese filling and tangy-sweet rhubarb compote—the ultimate marriage of creamy, tart, and crispy that wakes up every sense. Whether you love baking or simply crave a treat with a hint of nostalgia, these pastries are an irresistible way to showcase rhubarb’s unique charm and make any breakfast, brunch, or dessert feel just a bit more special.
Ingredients You’ll Need
The beauty of Rhubarb Cream Cheese Puff Pastries is how just a few key ingredients transform into layers of bright flavor and delicate texture. Each item has a role: from puff pastry’s cloudlike crunch to rhubarb’s vibrant color. Here’s what brings this recipe to life:
- Puff pastry sheet (thawed): This buttery, flaky base gives the pastries their irresistible layers—don’t skip a good-quality pastry for the best results.
- Chopped fresh rhubarb: The star of the show! Rhubarb adds that signature tart-sweet flavor and a pop of gorgeous pink.
- Granulated sugar: Sweetens the rhubarb just enough to balance its tang.
- Lemon juice: A little acidity brightens up the fruit and enhances its zesty freshness.
- Cream cheese (softened): The creamy base for the filling, it melts beautifully when baked and pairs perfectly with the fruit.
- Powdered sugar: Adds silky sweetness to the cream cheese filling and dissolves without graininess.
- Vanilla extract: Just a touch brings warm, floral notes that round out the flavors.
- Egg (beaten, for egg wash): Brushed on top for that shiny, golden finish that makes them bakery-beautiful.
- Coarse sugar (optional): A sprinkling adds gentle sweetness and sparkle to every bite.
How to Make Rhubarb Cream Cheese Puff Pastries
Step 1: Prepare the Rhubarb Filling
Start by combining your chopped rhubarb, granulated sugar, and lemon juice in a small saucepan. Cook this mixture over medium heat for about 5 to 7 minutes, stirring occasionally. You want the rhubarb to soften and break down, developing into a luscious, slightly thickened jam. Once done, set it aside to cool—it will thicken a little more as it stands, making assembly easier and less messy.
Step 2: Make the Cream Cheese Filling
While the rhubarb cools, grab a mixing bowl and beat together your softened cream cheese, powdered sugar, and vanilla extract until it’s completely smooth and creamy. This dreamy filling will anchor all the flavors and provide the creamy contrast every great pastry needs.
Step 3: Shape the Puff Pastries
On a lightly floured surface, roll out your thawed puff pastry sheet so it’s smooth and just a bit larger. Use a sharp knife or pizza cutter to slice it into six equal squares—precision isn’t vital, but try for roughly even portions so they all bake up at the same time.
Step 4: Fill and Fold
Place a generous spoonful of your cream cheese mixture right in the center of each square, then top with a spoonful of the cooled rhubarb. Now it’s decision time: for a decorative look, fold the corners towards the center, overlapping slightly. Prefer a classic turnover? Fold the square into a triangle and crimp the edges with a fork for that signature pattern. Both styles are equally delicious!
Step 5: Top and Bake
Transfer all your shaped pastries onto a parchment-lined baking sheet. Brush the tops with the beaten egg, which helps you get that gorgeous golden-brown hue. If you’re feeling fancy, sprinkle coarse sugar on top for extra texture and sparkle. Slide the tray into a 400°F oven and bake for 15 to 18 minutes, or until the pastries are perfectly puffed and irresistibly golden.
Step 6: Cool and Serve
Let the pastries cool on the baking sheet for a few minutes—this helps set the filling and gives you just enough time to marvel at how beautiful they look! Serve while they’re still slightly warm for the ultimate creamy, tangy, flaky experience.
How to Serve Rhubarb Cream Cheese Puff Pastries
Garnishes
These pastries shine just as they are, but you can dress them up with a dusting of powdered sugar, a drizzle of simple vanilla glaze, or even a few fresh fruit slices alongside. A tiny sprig of mint adds a lovely pop of color and makes for a showstopping presentation.
Side Dishes
Pair your Rhubarb Cream Cheese Puff Pastries with a bowl of fresh berries or a crisp fruit salad for brightness. For a full brunch spread, serve them alongside creamy yogurt, hot coffee, or a light herbal tea—the contrast of rich pastry and refreshing sides is unbeatable.
Creative Ways to Present
Go playful by serving pastries in decorative cupcake liners on a breakfast board, or get elegant by arranging them on a cake stand dusted with powdered sugar. For parties, cut the puff pastry squares smaller to make adorable two-bite treats that are guaranteed to disappear in a flash.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftovers (unlikely, but possible!), tuck Rhubarb Cream Cheese Puff Pastries into an airtight container and refrigerate. They’ll stay fresh for up to 2 days, though the pastry may lose a bit of its initial crispness.
Freezing
For longer storage, freeze the baked (and cooled) pastries on a sheet until firm, then transfer to a freezer-safe bag or container. They’ll keep well for up to 1 month—just know that the filling may get a touch softer after thawing.
Reheating
To bring back that fresh-baked crispness, reheat your pastries in a 350°F oven for about 8–10 minutes from chilled, or 12–15 minutes from frozen (skip the microwave if you can—it softens the pastry).
FAQs
Can I use frozen rhubarb instead of fresh?
Absolutely! Just be sure to thaw and drain the frozen rhubarb before cooking it with the sugar and lemon juice, as extra moisture can make the filling runny.
What can I substitute for rhubarb if I can’t find it?
Strawberries or raspberries make delightful stand-ins, either alone or in combination with rhubarb, for a sweeter, just-as-colorful filling.
Can I prepare the fillings ahead of time?
Yes! Both the rhubarb compote and cream cheese filling can be made a day ahead and chilled separately. Assembling is quick once the fillings are ready.
Are Rhubarb Cream Cheese Puff Pastries best warm or at room temperature?
These pastries are at their absolute best slightly warm—the cream cheese turns wonderfully creamy, and the pastry stays extra flaky. But they’re tasty at room temperature too.
Can I make mini versions for parties?
Definitely! Simply cut your puff pastry into smaller squares and reduce the baking time by a few minutes. Mini Rhubarb Cream Cheese Puff Pastries are a guaranteed hit for brunches, showers, and teatime spreads.
Final Thoughts
If you’ve never baked with rhubarb, there’s truly no more delicious or approachable start than Rhubarb Cream Cheese Puff Pastries. With every bite, they capture the brightness of spring and the comfort of a homemade treat. I hope you’ll give these pastries a try and let them bring a little flaky, fruity joy to your kitchen!
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Rhubarb Cream Cheese Puff Pastries Recipe
- Total Time: 38 minutes
- Yield: 6 pastries 1x
- Diet: Vegetarian
Description
These Rhubarb Cream Cheese Puff Pastries are a delightful treat perfect for spring. Flaky puff pastry filled with a sweet cream cheese mixture and tangy rhubarb, baked to golden perfection.
Ingredients
Puff Pastry:
- 1 sheet puff pastry (thawed)
Rhubarb Filling:
- 1/2 cup chopped fresh rhubarb
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
Cream Cheese Filling:
- 4 ounces cream cheese (softened)
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
Additional:
- 1 egg (beaten, for egg wash)
- Coarse sugar (for sprinkling, optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
- Prepare Rhubarb Filling: In a small saucepan, cook chopped rhubarb, granulated sugar, and lemon juice until slightly thickened. Let cool.
- Make Cream Cheese Filling: Mix softened cream cheese, powdered sugar, and vanilla until smooth.
- Assemble Pastries: Roll out puff pastry, cut into squares. Fill each square with cream cheese and rhubarb mixture. Fold and seal edges.
- Bake: Brush pastries with egg wash, sprinkle with sugar, and bake for 15–18 minutes until golden.
- Serve: Cool slightly before enjoying!
Notes
- You can substitute strawberries or raspberries for part of the rhubarb for a sweeter filling.
- Best enjoyed fresh but can be stored in an airtight container for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pastry
- Calories: 260
- Sugar: 10g
- Sodium: 160mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
