Description
These rhubarb cheesecake pastries are golden puff pastry bombs filled with sweet-tart compote and creamy cheesecake—flaky, rich, and perfect warm from the oven.
Ingredients
Rhubarb Compote:
1½ cups fresh rhubarb, diced
¼ cup granulated sugar
1 Tbsp lemon juice
1 Tbsp cornstarch
¼ tsp vanilla extract
Cheesecake Filling:
8 oz cream cheese, softened
¼ cup powdered sugar
1 tsp vanilla extract
1 Tbsp heavy cream
Pastry & Finish:
1 sheet puff pastry (about 8 squares, 4×4″ each)
1 egg + 1 Tbsp water (for egg wash)
Optional: cinnamon, caramel drizzle, powdered sugar for dusting
Instructions
Make rhubarb compote: Cook rhubarb, sugar, lemon juice, cornstarch, and vanilla over medium heat for 5–7 minutes until thickened. Cool completely.
Make cheesecake filling: Beat cream cheese with powdered sugar, vanilla, and cream until smooth.
Assemble: Preheat oven to 375°F (190°C). Place 1 Tbsp each of filling and compote onto puff pastry squares. Fold and seal edges.
First bake: Brush with egg wash and bake 18–20 minutes until puffed and golden.
Cool briefly: Let sit 5 minutes to firm up.
Second bake: Return to oven for 5–8 minutes until extra golden and crisp. Optional: sprinkle cinnamon before baking.
Finish & serve: Dust with powdered sugar, drizzle caramel, or garnish with sea salt. Serve warm.
Notes
Makes 8–12 bombs depending on pastry size and filling.
Add berries to the compote for variation.
Substitute Greek yogurt for part of cream cheese for a lighter filling.
Can be frozen before baking and baked from frozen.
- Prep Time: 20 minutes
- Cook Time: 25 minutes (total)
- Category: Dessert
- Method: Baking
- Cuisine: American
