A Summer Treat: Crispy Rhubarb Pockets

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After giving it long thought, Sonia Mangla decides that the best way to treat her newly purchased fresh rhubarb is to turn it into crispy phyllo pockets.
By Sonia Mangla

Finally, I decided to pick up some Rhubarb at a Farmers Market recently. After giving it a long thought finally decided to bake some Crispy Rhubarb Pockets from Phyllo sheets that had been sitting in my deep freeze for a couple of weeks now. Surprisingly, the recipe was easy to do & end product was full of flavors. This was my first experience/experiment with Phyllo sheets & believe me it was a pleasant surprise.

Crispy Rhubarb Pockets

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5 from 1 review

Author: Sonia Mangla
Total Time: 60 minutes
Yield: 4 servings 1x

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Description

These crispy rhubarb pockets are a delightful treat, combining tart rhubarb with sweet filling encased in flaky phyllo pastry.

Ingredients

Units Scale

1/2 lb (225 g) rhubarb (about 2 cups 1/2-inch diced)
1/4 cup (60 ml) granulated sugar
1/4 cup (60 ml) cornstarch
1/4 tsp salt
1/4 tsp vanilla extract
4 Phyllo Sheets
4 tsp melted butter

Instructions

Preheat your oven to 375°F (190°C).
In a medium saucepan, combine the diced rhubarb, granulated sugar, cornstarch, and salt. Place over medium-low heat and cook, stirring occasionally, until the rhubarb releases its liquid and begins to break down, about 10-15 minutes. Stir in the vanilla extract and remove from heat. Let the mixture cool slightly.
Lay one phyllo sheet on a clean work surface and brush lightly with melted butter. Place another phyllo sheet on top and brush with butter. Repeat with the remaining sheets, stacking them.
Cut the stacked phyllo sheets into 4 equal rectangles.
Spoon a portion of the rhubarb mixture onto the center of each rectangle. Fold the phyllo over the filling to form a pocket, sealing the edges by pressing gently.
Place the pockets on a baking sheet lined with parchment paper. Brush the tops with any remaining melted butter.
Bake in the preheated oven for 20-25 minutes, or until the phyllo is golden brown and crispy.
Allow to cool slightly before serving.

Notes

Phyllo sheets can dry out quickly, so keep them covered with a damp towel while working.
These pockets are best enjoyed fresh but can be stored in an airtight container for up to 2 days.
Reheat in the oven to restore crispiness.
Experiment with adding a pinch of cinnamon or nutmeg to the filling for extra flavor.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Cuisine: American

Nutrition

Serving Size: 1 pocket
Calories: 180
Sugar: 10
Sodium: 105
Fat: 7
Carbohydrates: 28
Fiber: 1
Protein: 2
Cholesterol: 10

My Family loved the crispy filled Rhubarb pockets, hope you give this recipe a shot.

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Frequently Asked Questions

How do I handle phyllo sheets so they don’t dry out and crack?

The notes warn that phyllo sheets dry out quickly once exposed to air. Keep them covered with a damp towel while you work, and brush each layer with melted butter immediately after layering so the sheets stay pliable. The recipe stacks all 4 sheets with butter in between before cutting.

Why does the filling use cornstarch, and can I leave it out?

The 1/4 cup of cornstarch is essential — rhubarb releases a lot of liquid as it cooks, and the cornstarch thickens that liquid into a jammy filling that stays inside the pocket. Without it the filling would be too watery, making the phyllo soggy during the 20–25-minute bake at 375°F.

How should I store the pockets, and can I reheat them?

The notes say the pockets are best enjoyed fresh but can be stored in an airtight container for up to 2 days. To restore crispiness, reheat them in the oven — microwaving will make the phyllo limp and chewy.