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Strawberry Rhubarb Pastry Puffs

Prep Time
5 min
Cook Time
30 min
Yields
10 servings

Rhubarb is a harbinger of spring and when paired with strawberries, this sweet-tart compote wakes up your taste buds. And when layered with puff pastry and whipped cream – it’s even better. Puff pastry takes this shortcake to another dimension with the flakey, buttery layers. Look for puff pastry sold in sheets. It makes this dessert even easier to execute.

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ingredients

Pastry

1
package (450 g) frozen puff pastry, thawed according to package directions
1
cup 35% cream
10
sprigs mint

Compote

3 ½
cups coarsely chopped fresh rhubarb (about 8 stalks)
¾
cup granulated sugar
¼
cup water
2 ½
cups fresh strawberries, hulled and halved
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directions

Step 1

Unroll puff pastry onto lightly floured work surface. Using a 3-inch round cookie cutter, cut out 10 rounds. Place rounds on parchment paper-lined baking sheet and bake according to package directions. Let cool on rack.

Step 2

In a medium bowl, whip cream; set aside.

Step 3

When cool, slice in half horizontally. On a plate, place a bottom of one sliced puff pastry round. Spoon half of the compote on top. Top with remaining puff pastry round. Spoon remaining compote on top and then a dollop of whipped cream to the side. Garnish with a sprig of mint.

Step 4

Repeat. Serve.

Step 5

Combine rhubarb, sugar, and water in a medium saucepan over medium heat. Cook, stirring gently, until sugar is dissolved. Reduce heat to medium-low and simmer until rhubarb is tender and still holding its shape, about 7 minutes. Transfer to a medium bowl and gently add strawberries. Cover with plastic wrap and refrigerate until cool, about 1 hour.

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