Baking From The Garden: Cheese Rhubarb Puff

Happy Saturday!

I’m thinking of canceling my Netflix subscription. I’ve canceled Disney+, Crave, Paramount+ and AppleTV+ already. Holy moly. I’ve wasted so much, hey 🤣 Time and money! My goodness! I hope my fingers not that itchy for Spotify 😅 I don’t think I cannot not listen to music while driving 😅

Speaking of music. I can’t wait for Thanksgiving in Vancouver this October, as that means I will be listening Tony Ann live. Do you know Tony Ann? Yep. The super talented pianist. Go check him out, Google him, listen to his creations. I have many of his on repeat while driving 😍

Heaps glad at least I will get to have nice memories to send me to surgery room 😅 I was so hoping the date for my surgery won’t collide the concert as I purchased the tickets many moons ago before hospital set the date. Kinda gambling, as no refund for airplane and/or concert tickets, but I was just too excited, and once I hit those buy buttons, and I went, “Whoops, I forgot am going for a surgery. Pleaaassseeee God, let it be after, PLEEEASSSSSEEEE” 🤣🤣🤣🤣🤣

Today’s share is rhubarb puff. Yum! I can stuff myself with these, too freaking much!

9 stalks of rhubarb
1 c sugar
4 tbsp cornstarch
1/3 c water
1 box puff pastry, thawed
1 block of cream cheese
2 tbsp sugar or sweetener
2 heaping tbsp sour cream
1 yolk
2 tbsp water

Dilute cornstarch in water, set to side.

Wash and slice thinly the rhubarb. Cook them with sugar on medium heat, until sugar melted and rhubarb softened to mushy texture. Pour in cornstarch, cook til thickened. Cool to room temperature.

Preheat oven to 400 F

Cream cream cheese and sugar, reserve 1 tbsp mixture, then cream in cooled rhubarb, until completely combined.

Mix sour cream into reserved cream cheese, and spoon into piping bag.

Lay pastry and slice into squares.

Spoon rhubarb in center and shape pastry into parcel as shown.

Pipe sour cream on pastry.

Beat yolk with water, and brush mixture on each pastry, and bake pastry for 20-25 mins

Enjoy!

Print Recipe

Cheese Rhubarb Puff

Servings: 0

Ingredients

• 9 stalks of rhubarb
• 1 c sugar
• 4 tbsp cornstarch
• 1/3 c water
• 1 box puff pastry thawed
• 1 block of cream cheese
• 2 tbsp sugar or sweetener
• 2 heaping tbsp sour cream
• 1 yolk
• 2 tbsp water

Instructions

• Dilute cornstarch in water, set to side.
• Wash and slice thinly the rhubarb. Cook them with sugar on medium heat, until sugar melted and rhubarb softened to mushy texture. Pour in cornstarch, cook til thickened. Cool to room temperature.
• Preheat oven to 400 F
• Cream cream cheese and sugar, reserve 1 tbsp mixture, then cream in cooled rhubarb, until completely combined.
• Mix sour cream into reserved cream cheese, and spoon into piping bag.
• Lay pastry and slice into squares.
• Spoon rhubarb in center and shape pastry into parcel as shown.
• Pipe sour cream on pastry.
• Beat yolk with water, and brush mixture on each pastry, and bake pastry for 20-25 mins

Video