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.
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Crispy Rhubarb Pockets
- Total Time: 60 minutes
- Yield: 4 servings
Description
These crispy rhubarb pockets are a delightful treat, combining tart rhubarb with sweet filling encased in flaky phyllo pastry.
Ingredients
- 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.
If You Liked This Recipe, You’ll Love These
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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.
Thank you for providing this difficult-to-find-recipe using phyllo dough! Most use the traditional pie crust, but I wanted something lighter and this is perfect!
Flawed recipe… W/ no liquid in boiling mixture n immediately adding cornstarch… Lets say I made my own sensible recipe as I went along. Added water, some strawberry jello…few crumbs of brown sugar b4 I closed the pocket cuz still too tart. 5″ would b better… Happy experimenting!
What a brilliant use for rhubarb. Love it!
I love fruit in phyllo dough, this is great. We call it “strudel”, perfect summer dessert