| Time | Servings | Difficulty |
|---|---|---|
| 00:40 | 7 | Easy |
Introduction
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These rhubarb puff pastries are small square turnovers made from croissant dough (but you can also make them with puff pastry), they are filled with rhubarb compote and poached pieces of rhubarb. It’s a real treat for rhubarb lovers.
The extra thing:
- It’s even better with homemade croissant dough
- Adjust the sugar in the rhubarb cooking water according to the sugar in the compote
- Find my baking , dessert and rhubarb recipes
Ingredients
| 500g croissant dough | |
| 150g rhubarb compote | |
| 100g rhubarb | |
| 300ml water | |
| 40g sugar | |
| 1 egg yolk |
Instructions
|
1
Finished
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Prepare the rhubarbPeel the rhubarb and cut it into pieces.
Pour the water and sugar into a saucepan and bring to a boil. Poach the rhubarb pieces for about 15 minutes until they are tender. Drain and reserve. |
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2
Finished
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Cut the dough into 20cm squares.
Using a pastry cutter or a knife, score into 4 squares without cutting completely. Then cut strips. |
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3
Finished
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Arrange a large tablespoon of compote, top with a little poached rhubarb.
Then fold the square that is not cut over the other. |
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4
Finished
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Then fold over the strips of dough by braiding. Renew the operation until exhaustion. Arrange the puff pastry on a baking sheet lined with parchment paper.
Leave to rise at room temperature for 15 to 20 minutes. |
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5
Finished
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Preheat the oven to 190°C.
Lightly beat the egg yolk. Apply the egg yolk glaze using a brush. Bake for 10 to 15 mins. Serve warm or cold. |
