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Rhubarb Puff-Tart Pockets

Rhubarb Puff-Tart Pockets
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Rhubarb Puff-Tart Pockets are a delightful fusion of flaky pastry and tangy rhubarb filling, perfect for breakfast, dessert, or an afternoon snack. These homemade treats bring a fresh twist to traditional pastries, making them a favorite among family and friends. With vibrant flavors and appealing textures, these pockets are not only easy to prepare but also customizable, allowing you to mix in your favorite fruits or spices. Whether enjoyed warm or cold, they provide a satisfying bite that elevates any meal. Plus, with the option to make ahead and freeze, you can always have a delicious treat on hand!

Ingredients

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  • 1 1/2 cups fresh rhubarb, chopped
  • 1/3 cup granulated sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon vanilla extract
  • 1 sheet puff pastry, thawed
  • 1 egg, beaten (for egg wash)
  • 1/2 cup powdered sugar (optional for glaze)
  • 1–2 tablespoons milk (optional for glaze)
  • 1/4 teaspoon vanilla extract (optional for glaze)

Instructions

  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small saucepan over medium heat, combine rhubarb, sugar, and lemon juice. Cook for 6–8 minutes until soft. Stir in cornstarch and vanilla; cook for another 1–2 minutes until thickened. Remove from heat and let cool slightly.
  3. Roll out the puff pastry on a floured surface and cut into 6 equal rectangles.
  4. Place a spoonful of rhubarb filling on three rectangles, brush edges with beaten egg wash, then top with remaining pastry pieces. Press edges with a fork to seal.
  5. Brush tops with egg wash and cut slits for steam escape. Bake for 15–18 minutes until golden brown.

Nutrition

Find it online: https://tastewhip.com/rhubarb-puff-tart-pockets/

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