Rhubarb Choux Pastry
A classic French dessert made with flaky pastry and sweet rhubarb filling. Perfect for springtime.
Ingredients
- ●1 pound Rhubarb
- ●1 sheet (thawed) Choux Pastry
- ●1 cup Granulated Sugar
- ●2 tablespoons All-purpose Flour
- ●1 large Egg
- ●2 tablespoons Unsalted Butter
- ●1 teaspoon Vanilla Extractoptional
- ●1 cup Confectioners' Sugar
Instructions
- 1
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- 2
Roll out the choux pastry to a thickness of 1/8 inch. Cut into squares or use a cookie cutter to create shapes.
- 3
In a large bowl, mix together the rhubarb, granulated sugar, flour, and egg.
- 4
Place a spoonful of the rhubarb mixture onto one half of each pastry square, leaving a 1/2 inch border around the edges.
- 5
Fold the other half of the pastry square over the filling, pressing the edges to seal. Use a fork to crimp the edges.
- 6
Brush the tops of the pastry with the melted butter and sprinkle with confectioners' sugar.
- 7
Bake for 20-25 minutes, or until the pastry is golden brown.
- 8
Allow the pastries to cool on a wire rack for 10 minutes before serving.
- 9
If desired, drizzle with vanilla extract before serving.