Rhubarb & Cream Breakfast Pastry
These simple breakfast pastries are like a homemade Danish, easy to throw together and perfect with a hot cup of coffee. Our Rhubarb White Balsamic Vinegar is the delicious secret ingredient in the compote, which we know you'll love.
Rhubarb & Cream Breakfast Pastry
Rory
American
Breakfast & Brunch
Easy peasy but impressive. Short on time? Skip the compote and use thinly sliced fresh rhubarb instead.
Ingredients
- 12” Sheet of Puff Pastry
- ¼ C. Demerara Sugar
- ¼ C. Cream Cheese (Softened)
- 1 C. Powdered Sugar
- 1 Tbsp. Milk
- 2 Tbsp. Rhubarb White Balsamic Vinegar
- ¼ C. Strawberry Rhubarb Compote
Directions
Preheat oven to 375°F and line a baking sheet with parchment paper. Unfold a sheet of puff pastry and, using a rolling pin, gently roll it into a 16-by-16 square. Cut the sheet into 16 even squares; lay them out on the baking sheet.
In a small bowl, beat together cream cheese, powdered sugar, milk, and balsamic vinegar until smooth and creamy.
Spoon the cream cheese mixture into the center of 8 of the puffed pastry squares. Using a spatula, spread it to about ¾ inch from the edge of the pastry sheet. Add a tablespoon of compote to the center of the cream cheese mixture.
Fill a small bowl with water, wet your index finger, then run it around the edges of the cream cheese-topped pastry sheets to moisten them. Top with one of the remaining 8 pastry squares and press the edges together to seal. Repeat with the remaining cream cheese-topped squares and plain squares.
Sprinkle Demerara Sugar over the top of the pastries and bake for 12-15 minutes until golden brown. Remove from oven and set squares aside on a baking rack.
Serve warm or allow to cool and set fully. Store in an airtight container at room temperature for up to 2 days,