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Rhubarb Puff-Tart Pockets 🌸🥧

Sweet and tart rhubarb filling encased in flaky puff pastry.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 pockets
Calories 350 kcal

Equipment

  • Baking Sheet Line with parchment paper
  • Mixing bowl
  • Pastry brush

Ingredients
  

Rhubarb Filling

  • 1 lb rhubarb trimmed and chopped into 1/2-inch pieces
  • 1 cup granulated sugar
  • 1 vanilla bean split lengthwise and seeds scraped
  • 1 tbsp lemon juice
  • 0.125 tsp salt

Pastry & Egg Wash

  • 1 package all-butter puff pastry (about 14 oz), thawed if frozen
  • 1 egg beaten with 1 tbsp water (for egg wash)
  • 1 tbsp water (for egg wash)
  • all-purpose flour for dusting
  • granulated sugar for sprinkling

Instructions
 

  • Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • In a medium bowl, combine the rhubarb, 1 cup granulated sugar, vanilla bean seeds, lemon juice, and salt. Gently toss to coat.
  • On a lightly floured surface, roll out the puff pastry slightly. Cut into 6 equal squares.
  • Spoon a generous amount of the rhubarb filling into the center of each square.
  • Fold the pastry over the filling to form a triangle, pressing the edges to seal. Crimp the edges with a fork for a decorative finish.
  • Brush the tops of the pastries with the egg wash and sprinkle with extra granulated sugar.
  • Bake for 20-25 minutes, or until the pastry is golden brown and the filling is bubbly.
  • Let cool slightly before serving. Enjoy!

Notes

For a richer flavor, use homemade puff pastry.