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 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