Description
Rhubarb Puff-Tart Pockets are the perfect quick and easy treat! Deliciously flaky and sweet, these pockets will become your go-to dessert.
Ingredients
Scale
- 1 package of puff pastry (thawed)
- 1 egg (beaten, for egg wash)
- 2 cups fresh rhubarb (diced)
- ¾ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
- Optional: powdered sugar for dusting
Instructions
- Preheat your oven to 400°F (200°C).
- In a medium bowl, combine the diced rhubarb, granulated sugar, cornstarch, vanilla extract, and a pinch of salt. Toss until well coated and let sit for about 10 minutes.
- On a lightly floured surface, roll out the puff pastry and cut into squares or rectangles about 4 inches on each side.
- Place a heaping tablespoon of the rhubarb filling in the center of each pastry square. Fold to form a triangle or pocket and press edges with a fork to seal.
- Transfer to a lined baking sheet and brush the tops with the beaten egg. Bake for 20-25 minutes until puffed and golden.
- Let cool slightly before dusting with powdered sugar.
Notes
You can substitute rhubarb with strawberries, apples, or a mix. The filling can be prepared ahead of time, and these pockets freeze well.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 pocket
- Calories: 250
- Sugar: 15g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg