Rhubarb Wraps
Flaky, tangy, and sweet — a perfect pastry treat!
Ingredients:
8 oz fresh rhubarb, chopped
¼ cup granulated sugar
1 tsp cornstarch
8 oz cream cheese, softened
¼ cup powdered sugar
1 sheet puff pastry, thawed
1 egg, beaten (for egg wash)
Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
Prepare rhubarb filling: In a bowl, mix chopped rhubarb, granulated sugar, and cornstarch until coated evenly.
Sweeten cream cheese: In another bowl, beat cream cheese and powdered sugar until smooth.
Shape the wraps: Roll out puff pastry on a lightly floured surface. Cut into 8 squares.
Assemble: Spread about 1 tablespoon of cream cheese mixture onto each square. Top with 1 tablespoon of the rhubarb filling.
Fold & seal: Fold each square into a triangle or rectangle, pressing the edges to seal (use a fork if needed).
Egg wash: Brush the tops with beaten egg for a golden finish.
Bake: Bake for 20–25 minutes or until puffed and golden brown.
Cool slightly & serve warm.
Serving Size: Makes 8 wraps
Prep Time: 15 minutes
Bake Time: 20–25 minutes
Total Time: 35–40 minutes
Calories: ~280 per serving
Storage Tip: Keep in an airtight container in the fridge for up to 3 days. Reheat in oven or air fryer for best texture.