# Rhubarb Cream Cheese Puff Pastries: The Perfect Sweet Treat
Let’s be real for a moment. I have been getting way too into my baking lately. I mean, who am I kidding? If you’re anything like me, the moment you hear “puff pastries” and “cream cheese” in one sentence, your heart does a little happy dance. But here’s a plot twist: I grew up completely hating rhubarb. As a kid, I thought it was the bane of dessert existence—sour, weird, and just a total weirdo of a vegetable pretending to be a fruit. Not to mention, who even decided it should be paired with dessert? But somehow, against all odds and childhood associations, I have found myself utterly obsessed with these Rhubarb Cream Cheese Puff Pastries. Keep reading; I promise it gets better.
This quirky little recipe has taken over my kitchen recently, and I’m here for it. I made a batch last week, and let me tell you, it vanished quicker than I could take a cute Instagram photo of it. I thought, “Surely, I can whip up something simple and impressive.” And you know what? I did just that. They’re like a light and flaky hug for your taste buds—sweet and tangy, creamy and dreamy. I don’t know whether to laugh or cry at how good they are.
As I sat there, inhaling these beauties, I had a flashback to times when I would’ve rather eaten a shoe than rhubarb. Life can be funny like that, right? So let me help you turn that childhood disdain into adult admiration. Armed with a few pastry sheets and some unexpected kitchen magic, you’ll be on your way to an extraordinary dessert moment.
Now, I won’t sugarcoat this—is there a bit of chaos in the kitchen that goes with the territory? Absolutely. Is my kitchen covered in flour, with tiny bits of cream cheese clinging to my forearms? Definitely. But that’s just par for the course, darling. It isn’t baking if you don’t end up with some creative mess!
## Ingredients, Unfiltered
Before we leap into this delicious adventure, let’s talk about what you’ll need. By the end of this article, there might be a high chance you already have half of these ingredients in your fridge!
### What’s Really in Rhubarb Cream Cheese Puff Pastries
– **Puff Pastry Sheets:** These are the unsung heroes of the baking world. *Don’t skimp here*. I usually reach for the frozen variety because, let’s be honest, making puff pastry from scratch would require near-divine intervention. No one has time for that!
– **Rhubarb:** Ah, rhubarb—a debate starter and culinary underdog. This vibrant stalk adds that tart punch you didn’t know your dessert needed. When it’s cooked down with sugar, it transforms into a magical filling that’s sticky with goodness and bursting with flavor. Trust me, you can get over your childhood disdain.
– **Cream Cheese:** Cream cheese is to pastries as Beyoncé is to pop music—essential. It adds a rich, creamy texture that balances the tartness of the rhubarb beautifully. I like to go with a full-fat brick cream cheese because, well, I’m not here for low-cal nonsense in my desserts.
– **Sugar:** Sweetener, that sweet little miracle worker. I usually stick to granulated sugar for this recipe, but you can get a bit fancy if you want. Brown sugar or coconut sugar would also do the trick. Note: I always keep a stash of sugar handy—baking without sugar is like trying to drive a car without gas.
– **Vanilla Extract:** A generous splash of this takes the cream cheese filling to next-level deliciousness. Don’t you dare be stingy with the vanilla; it deserves a spotlight!
– **Egg Wash:** Now, listen. You might be tempted to skip this step, but don’t. Brushing your pastries with an egg wash right before baking gives them that beautiful golden brown sheen. Your friends will think you’ve got a Michelin star hidden under your apron!
Let’s dig a little deeper into each ingredient:
– **Puff Pastry Sheets:** (yes, we’re starting big) You’re buying these pre-made, and I fully support the decision. I like to use *Dufour Pastry Kitchen* brand—it’s the embodiment of buttery goodness. *Quick tip*: For best results, let them thaw in the fridge overnight instead of at room temperature. If they get too warm, they can become your chaotic nemesis.
– **Rhubarb:** If you can, go for fresh, bright red rhubarb. It’s more flavorful than the sad, wilting ones that are tough to chew. You can usually find it in spring and early summer. However, frozen rhubarb works too! Just toss it in a saucepan without thawing and let it simmer a little longer.
– **Cream Cheese:** Always temperature-wise, my friends! So, before you start, let it sit at room temp for about 30 minutes. Cold cream cheese + puff pastry = nightmare. Not that I know from experience or anything.
– **Sugar:** Look, sugar is sugar, and I’m no sugar snob. White granulated sugar does the job perfectly, but I’ve been known to grab some brown sugar when feeling adventurous. Just remember: White sugar lends a cleaner sweetness, while brown sugar adds a little depth and caramel-like richness.
– **Vanilla Extract:** Don’t even think about using that imitation stuff. Your pastries deserve the real deal. I am all about *Nielsen-Massey Madagascar Bourbon vanilla*. I can practically hear them singing songs of gratitude as I pour it in!
– **Egg Wash:** Now I know This seems unnecessary, but trust me here! Mix one egg with a tablespoon of water, and beat it until it’s bubbly like a celebratory champagne. Painting your pastries with this wash will make the difference between “Oh, these look good,” and “Did you really make these?!”
## Let’s Talk Health (or Not)
### Is This Even Healthy? Let’s Discuss
So let’s just get this out of the way: these puff pastries are not what you’d find in a wellness blog. I mean, *hello*, we’re talking about cream cheese and flaky pastry dough! Sure, there’s some *benefit* from the rhubarb but let’s not kid ourselves. This is a treat, not a health food.
Look, I am not in the business of body shaming or food negativity here. If you want to indulge, go ahead and scoop another pastry off that plate! And if you’re wondering if I care about my waistline… spoiler alert: I don’t think these pastries would agree with me during bikini season. But who cares? Life is short, and if I want to live my absolute best life at this moment, I’m going to chow down on these pastries while wearing my grandma’s oversized cardigan and fuzzy slippers. That’s self-care, my friends.
## Your Grocery List
### Here’s What You’ll Need
– 1 package of *Puff Pastry Sheets*, thawed (2 sheets)
– 2 cups of chopped, fresh or frozen *Rhubarb*
– 1/2 cup granulated *Sugar* (or brown sugar if you’re feeling fancy)
– 8 oz. *Cream Cheese*, softened
– 1 teaspoon *Vanilla Extract*
– 1 egg (for egg wash)
– 1 tablespoon water
– A sprinkle of *additional sugar* for topping
Now, this will yield about 8 generous pastries, perfect for sharing with your loved ones. Or, you know, yourself. No shame!
## The Actual Cooking Part
### Okay, Let’s Make This
Alright, gang—time to roll your sleeves up and get ready for some culinary fun!
1. **Preheat Your Oven**: Start by preheating your oven to 400°F (200°C). Seriously, do not skip this step. If your oven isn’t hot enough, your pastries will be sad and soggy, and let’s be real, nobody wants that!
2. **Tackle the Rhubarb**: Chop your rhubarb into small pieces. Aim for about half an inch each. If you’re using frozen rhubarb, just toss it in a saucepan directly without thawing and let it cook down a bit longer. Then add the sugar and mix it well in a saucepan over a medium heat. Let it bubble gently until it looks soft and tangy. This takes about 10-12 minutes for fresh rhubarb, longer for frozen. You want a jammy consistency, baby!
3. **Cool It Down**: Once the rhubarb has decided it’s had enough cooking (and your kitchen smells like a pie shop), take it off the heat and allow it to cool briefly. We do not want to melt the cream cheese with hot rhubarb—no thank you!
4. **Make the Cream Cheese Filling**: While the rhubarb is chilling (get it?), time to get all mixy with your softened cream cheese. In a bowl, mix together your cream cheese, sugar, and vanilla extract until everything is combined and gloriously fluffy. If you want to make your neighbors question how you got so fancy, you can even add a pinch of cinnamon to this mix. Just saying.
5. **Roll Out the Puff Pastry**: Take one sheet of puff pastry, roll it out on a lightly floured surface. No one wants a sticky nightmare! You’re going to want it to be about 1/8 of an inch thick. Cute little squares or rectangles are what we’re after here—just be sure they’re roughly equal size because we like symmetry.
6. **Assembly Time**: Grab a pastry square and spoon some of that dreamy cream cheese mixture onto one half. Top it off with a spoonful of your cooled rhubarb goodness. Fold the pastry over, creating a delightful pocket of filling, and press the edges together. Grab a fork and crimp the edges to ensure those beauties stay sealed.
7. **Egg Wash It**: Brush the tops of these pastries with your lovely egg wash. This will give them that coveted golden glow while baking. Just a thin layer; we don’t want to drown them!
8. **Sprinkle**: Go ahead and sprinkle a little sugar on top for that touch of sweetness. Because why not? It’s dessert after all.
9. **Bake it Up**: Now simply place your puff pastries on a baking sheet lined with parchment paper (don’t skip this—clean-up is a nightmare otherwise). Bake for 20-25 minutes or until they’re puffed, crispy, and golden brown. This is where the magic happens, folks! You’ll want to keep an eye on them toward the end to make sure they don’t burn (speaking from experience here).
10. **Cool and Dig In**: Once baked, allow them to cool for about five minutes on a wire rack. Your patience will be rewarded! They will be hot and steamy on the inside, and you might just burn your tongue if you take a massive bite too soon (which I may or may not have done). Then dig in and enjoy the fruits of your labor (and rhubarb too)!
## Side Notes & Sassy Hacks
### Bonus Tips You Didn’t Ask For
– First off, if you want to add a little extra pizzazz, consider adding a dash of lemon zest to your rhubarb mixture. It gives it an extra zing that makes it pop!
– I highly recommend keeping a stash of frozen puff pastries in your freezer. What a total lifesaver for impromptu baking escapades! You never know when you might need a pastry emergency.
– Want a different filling? Swap the rhubarb out for berries! Blueberries, strawberries, or cherries could all be reveling in their sweet glory inside these lovely pockets.
– No egg wash? No problem! You can also use milk or cream brushed on top! Just remember, nobody likes a pale pastry. You want these to have that golden glow!
– As an alternative binding method, you could mix cornstarch with water to create a slurry, which can help hold things in place if you’re worried about a loose filling.
Final Words of (Culinary) Wisdom
And there you have it, my fellow food enthusiasts! Rhubarb Cream Cheese Puff Pastries—your new kitchen muse. If you find yourself diving headfirst into a pastry adventure, don’t forget to tag me on Instagram! I want to live vicariously through your baking triumphs. Or just send me a mental high-five if you prefer to keep it low-key. Trust me, this recipe will bring joy not just to your taste buds but to everyone who gets a whiff of that intoxicating aroma wafting through your home.
So go ahead, grab your apron, channel your inner pastry chef, and whip up a batch of these beauties. Life is too short not to enjoy the glorious combo of flaky pastry and sweet tangy filling. You’ll thank me later (trust me!). Happy baking!
