If you’re looking to add a burst of springtime flavor to your baking, Rhubarb Cream Cheese Puff Pastries are your new go-to treat. Picture this: flaky golden pastry, tangy-sweet rhubarb that practically glows with color, and a creamy vanilla-flecked filling—all coming together in every bite. This delightful dessert feels special enough for a brunch gathering or afternoon tea, yet is simple and fun enough to whip up on a whim. Rhubarb Cream Cheese Puff Pastries bring together freshness and comfort in every bite, making them an irresistible addition to your dessert repertoire.
Ingredients You’ll Need
The best part about Rhubarb Cream Cheese Puff Pastries is how a handful of simple, quality ingredients can transform into something truly spectacular. Each element brings its own magic—crispiness, creaminess, or bright tang—to make these pastries unforgettable.
- Puff pastry (1 sheet, thawed): This is your shortcut to perfect, buttery, flaky layers without the fuss.
- Cream cheese (1/2 cup, softened): Makes for a luxuriously creamy and slightly tangy filling that pairs beautifully with rhubarb.
- Granulated sugar (2 tablespoons): Sweetens the cream cheese without overpowering its flavor or the tartness of rhubarb.
- Vanilla extract (1/2 teaspoon): Adds an aromatic warmth that brings the filling to life.
- Chopped rhubarb (1 1/4 cups): The star of the show, bringing brightness, color, and a signature tang only rhubarb can provide.
- Honey or maple syrup (2 tablespoons): Naturally sweetens the compote and enhances the rhubarb’s flavors.
- Lemon zest (1/2 teaspoon): A pop of freshness that lifts and balances the rich and tangy notes.
- Egg (1, beaten): The secret to achieving that beautiful golden sheen on your pastry.
- Powdered sugar (for dusting, optional): A light finish that makes each pastry feel bakery-worthy.
How to Make Rhubarb Cream Cheese Puff Pastries
Step 1: Prepare the Rhubarb Compote
Begin your Rhubarb Cream Cheese Puff Pastries adventure by making the star rhubarb topping. Combine chopped rhubarb, honey (or maple syrup), and lemon zest in a small saucepan over medium heat. Let everything bubble away gently for 6 to 8 minutes, stirring frequently. You’re aiming for rhubarb that’s soft but still holding its pretty shape—not a mushy mess. Once done, set aside to cool while you prep the rest.
Step 2: Mix the Cream Cheese Filling
In a bowl, blend together softened cream cheese, granulated sugar, and vanilla extract until the mixture is smooth and dreamy. This filling is more than just a layer—it’s the creamy element that makes the pastries feel extra special. Make sure your cream cheese is at room temperature for effortless mixing.
Step 3: Shape and Score the Puff Pastry
On a lightly floured surface, roll out your sheet of puff pastry and cut it into six equal rectangles or squares. Transfer them to your parchment-lined baking sheet. Now, take a small knife and gently score a border about half an inch inside each square (don’t slice all the way through!), then prick just the centers with a fork. This little trick keeps the middle flat for your filling, while the outer border puffs up gorgeously.
Step 4: Fill and Top the Pastries
Next comes the good stuff. Spoon about a tablespoon of your cream cheese mixture into the center of each pastry square. Then, add a spoonful of that jewel-toned rhubarb compote. Keep the filling within the scored border—it helps the edges rise high and proud in the oven.
Step 5: Egg Wash and Bake
Using a pastry brush, lightly coat the exposed pastry edges with beaten egg. This step isn’t just for looks—it helps deliver that irresistible golden shine with every bake. Slide the tray into your preheated 400°F (200°C) oven and bake for 15 to 18 minutes, until the pastries are puffed, crisp, and beautifully bronzed.
Step 6: Cool and Dust with Powdered Sugar
When the pastries are done, let them cool slightly right on the tray. If you’d like, finish with a snowfall of powdered sugar for a bakery-worthy finishing touch. Now, resist the urge to dive in for just a few minutes—these are best when slightly warm, letting all the flavors shine.
How to Serve Rhubarb Cream Cheese Puff Pastries
Garnishes
Elevate your Rhubarb Cream Cheese Puff Pastries by dusting with a little powdered sugar, or adding a few strips of fresh lemon zest for brightness. Edible flowers or a tiny mint sprig not only look beautiful but add a touch of extra freshness—perfect for special occasions or when you want that wow factor with minimal effort.
Side Dishes
These pastries are delicious all on their own, but pair them with a dollop of whipped cream or a scoop of vanilla ice cream for a luxe dessert plate. If you’re serving them for brunch, try alongside a fruit salad or a chilled berry compote to echo the tart and sweet notes. A hot cup of coffee or fragrant herbal tea makes a delightful partner, whether you’re lingering over dessert or enjoying a midday treat.
Creative Ways to Present
If you’re feeling playful, serve your Rhubarb Cream Cheese Puff Pastries atop a platter lined with fresh rhubarb ribbons or tiny spring blossoms. For extra flair, drizzle each pastry with a zigzag of honey or berry sauce just before serving. Or, try stacking minis on a tiered cake stand for gatherings—people love grabbing pastries that look as joyful as they taste!
Make Ahead and Storage
Storing Leftovers
Any leftover Rhubarb Cream Cheese Puff Pastries should cool completely before storing. Pop them into an airtight container and refrigerate for up to two days. They’ll lose a little bit of their crispness, but the flavors only get cozier. Add a fresh dusting of powdered sugar just before serving.
Freezing
If you’d like to freeze them, it’s best to do so before baking. Assemble the pastries right up to the point of the egg wash, then freeze on a tray until solid. Transfer to a freezer bag and they’ll keep for up to a month. Bake directly from frozen, brushing with egg, and just add a couple of extra minutes to the baking time. For baked leftovers, wrap tightly and freeze; reheat in the oven to bring back some crispness.
Reheating
To reheat Rhubarb Cream Cheese Puff Pastries, set your oven to 350°F (175°C). Place pastries on a baking sheet and warm for about 7 minutes, or until crisp and warmed through. Avoid microwaving, as that softens the pastry and takes away some of the magic!
FAQs
Can I use frozen rhubarb in this recipe?
Absolutely! If using frozen rhubarb, simply thaw it first and drain off any excess liquid before cooking your compote. The results will still be deliciously tangy and bright in your Rhubarb Cream Cheese Puff Pastries.
Is there a dairy-free alternative for cream cheese?
Yes, feel free to substitute dairy-free or vegan cream cheese for the standard version. Choose one that’s thick and creamy for best results—you won’t miss the original a bit, and everyone can enjoy!
What other fruits can I use if rhubarb isn’t available?
If rhubarb is out of season, try using diced strawberries, raspberries, or even a mix of summer berries. Each brings its own sweetness and color for equally gorgeous results in your puff pastries.
Can these be made gluten-free?
Look for a gluten-free puff pastry at specialty markets or online, and follow the same steps. The fillings and toppings are naturally gluten-free, so everyone can get a taste of these fabulous pastries.
How far in advance can I make the rhubarb compote?
The rhubarb compote for your pastries can be made up to three days ahead! Store it in a sealed container in the fridge and assemble everything just before baking for best flavor and texture.
Final Thoughts
If you’ve never baked with rhubarb, Rhubarb Cream Cheese Puff Pastries are the ultimate invitation—they’re simple, impressive, and wildly delicious. Whether you enjoy them for breakfast, a mid-afternoon nibble, or a sweet end to dinner, I promise they’ll brighten your day. Give them a try—you might just find your new favorite pastry!
Print
Rhubarb Cream Cheese Puff Pastries Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 6 pastries
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in these delightful Rhubarb Cream Cheese Puff Pastries, a perfect treat with a flaky puff pastry base, sweet cream cheese filling, and tangy rhubarb topping. These pastries are a wonderful balance of flavors, making them a must-try dessert for any occasion.
Ingredients
Puff Pastry:
- 1 sheet puff pastry (thawed)
Cream Cheese Filling:
- 1/2 cup cream cheese (softened)
- 2 tablespoons granulated sugar
- 1/2 teaspoon vanilla extract
Rhubarb Topping:
- 1 1/4 cups chopped rhubarb
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon lemon zest
Additional:
- 1 egg (beaten, for egg wash)
- powdered sugar for dusting (optional)
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Prepare the Rhubarb: In a saucepan, cook the chopped rhubarb, honey, and lemon zest until soft. Let it cool.
- Make the Cream Cheese Filling: Mix cream cheese, sugar, and vanilla until smooth.
- Prepare the Pastry: Roll out the puff pastry, cut into squares, and place on the baking sheet.
- Assemble: Spread cream cheese on each pastry, top with rhubarb, brush edges with egg wash.
- Bake: Bake for 15-18 minutes until golden.
- Serve: Cool slightly and dust with powdered sugar if desired.
Notes
- You can make the rhubarb topping in advance and refrigerate it for up to 3 days.
- Best served fresh, but can be lightly reheated in the oven.
Nutrition
- Serving Size: 1 pastry
- Calories: 240
- Sugar: 9g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
