Rhubarb Cream Cheese Puff Pastries
Ingredients:
1 sheet puff pastry, thawed
1/2 cup chopped rhubarb
3 tbsp sugar
1/2 tsp vanilla extract
4 oz (115g) cream cheese
2 tbsp powdered sugar
1 egg (for egg wash)
Directions:
1. Preheat the oven to 200°C (400°F).
2. In a pan, combine the chopped rhubarb and 1 tablespoon of sugar. Cook over medium heat for 5 minutes, stirring occasionally, until the rhubarb softens. Remove from heat and let it cool.
3. In a separate bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth and well combined.
4. Unfold the thawed puff pastry sheet and cut it into equal-sized squares.
5. Using a knife, lightly score a border around each square, about 1/2 inch from the edges, being careful not to cut all the way through.
6. Spread a layer of the cream cheese mixture inside the scored border of each puff pastry square.
7. Spoon a small amount of the cooked rhubarb on top of the cream cheese layer.
8. In a small bowl, beat the egg lightly to prepare the egg wash. Using a pastry brush, brush the edges of each puff pastry square with the egg wash.
9. Place the prepared pastries on a baking sheet lined with parchment paper.
10. Bake in the preheated oven for 15 to 18 minutes, or until the pastry edges are puffed and golden brown.
11. Remove from the oven and let cool slightly before serving.
Prep Time: 15 minutes | Cooking Time: 18 minutes | Total Time: 33 minutes
Kcal: 220 kcal per serving | Servings: 6