Description
Rhubarb Puff-Tart Pockets: Flaky pastry, tangy rhubarb, sweet filling, baked golden. Perfect easy-to-make treat for a delicious, comforting snack.
Ingredients
Scale
- 1 lb (450g) fresh rhubarb stalks, trimmed and cut into ½-inch pieces
- ¾ cup (150g) granulated sugar
- 2 tablespoons (30ml) fresh lemon juice
- 1 tablespoon (8g) cornstarch
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- Pinch of salt
- 2 sheets (17.3 oz/490g) frozen puff pastry, thawed according to package directions
- 1 large egg, beaten with 1 tablespoon water (for egg wash)
- 2 tablespoons (25g) coarse sugar or turbinado sugar (for sprinkling)
Instructions
- Combine rhubarb, sugar, and lemon juice in a saucepan. Let sit 15 minutes, then simmer 5-7 minutes until rhubarb softens.
- Mix cornstarch with 1 tablespoon cold water, stir into rhubarb. Cook 1-2 minutes until thickened. Add vanilla, cinnamon, and salt. Cool completely.
- Preheat oven to 400°F (200°C). Line two baking sheets with parchment.
- Cut each puff pastry sheet into 4 equal squares (8 total). Place on baking sheets.
- Add 2 tablespoons filling to center of each square, leaving 1-inch border. Brush edges with egg wash.
- Fold diagonally to create triangles. Seal edges with a fork. Cut 2-3 vents in each pocket.
- Brush tops with egg wash and sprinkle with coarse sugar. Refrigerate 15 minutes.
- Bake 20-25 minutes until deeply golden. Cool 10 minutes before serving.