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
- Total Time: 60 minutes
- Yield: 4 servings 1x
Description
These crispy rhubarb pockets are a delightful treat, combining tart rhubarb with sweet filling encased in flaky phyllo pastry.
Ingredients
- 1/2 pound rhubarb (about 2 cups 1/2-inch diced)
- 1/4 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 teaspoon vanilla extract
- 4 Phyllo Sheets
- 4 teaspoons 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.
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