Description
Delight in these Rhubarb Puff-Tart Pockets, a perfect spring dessert featuring tender rhubarb filling wrapped in flaky, golden puff pastry. Sweetened with sugar and spiced with cinnamon and vanilla, these hand pies offer a delightful balance of tart and sweet with a crisp, buttery crust.
Ingredients
Scale
Puff Pastry
- 1 sheet puff pastry (thawed)
Rhubarb Filling
- 1 cup fresh rhubarb, diced
- 1/3 cup granulated sugar
- 1 tablespoon cornstarch
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
- 1 tablespoon lemon juice
For Assembly
- 1 egg (for egg wash)
- 1 tablespoon coarse sugar (optional, for topping)
- Powdered sugar for dusting (optional)
Instructions
- Preheat and Prepare Filling: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. In a small saucepan over medium heat, combine diced rhubarb, granulated sugar, cornstarch, vanilla extract, ground cinnamon, and lemon juice. Cook for 5–7 minutes, stirring frequently, until the mixture thickens and rhubarb softens.
- Cool Filling: Remove the saucepan from heat and let the rhubarb mixture cool slightly to thicken further and make it easier to handle.
- Prepare Puff Pastry: On a lightly floured surface, roll out the thawed puff pastry sheet and cut it into 6 equal rectangles for the tart pockets.
- Fill and Seal Pockets: Spoon a heaping tablespoon of the cooled rhubarb filling onto one half of each puff pastry rectangle, leaving a small border around the edges. Fold the pastry over the filling to form a pocket and press the edges firmly with a fork to seal completely.
- Egg Wash and Sugar Topping: Beat the egg and brush it evenly over the tops of the sealed pockets to promote golden browning. Sprinkle coarse sugar over the tops if desired for added crunch and sweetness.
- Bake: Place the pockets on the prepared baking sheet and bake in the preheated oven for 15–18 minutes or until golden brown and puffed.
- Cool and Serve: Allow the puff-tart pockets to cool slightly after baking. Dust with powdered sugar before serving to add a delicate sweetness and attractive finish.
Notes
- For an extra tart and fruity flavor, add a few raspberries or strawberries to the rhubarb filling while cooking.
- Best enjoyed warm fresh from the oven, but can be gently reheated in the oven for a delicious treat anytime.
- Make sure edges are well sealed to prevent filling from leaking during baking.
- Thaw puff pastry fully before use for easy handling and best puff.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 240
- Sugar: 12g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
