Rhubarb and strawberry puff pastry pockets

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Today I want to share a simple recipe that will combine two different flavours that go together perfectly. We'll prepare crispy puff pastry pockets filled with strawberries and rhubarb. 

 

Flaky, crispy puff pastry is contrasting with pleasantly sweet filling, and it's fantastic. You can detect light sour notes, too. A simple way to combine the season for strawberries and rhubarb!

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

  • 200 strawberries
  • 200 g rhubarb
  • 100 g (~0.5 cup) sugar
  • 120 ml water
  • 2 tbsp lemon juice
  • 1 tsp vanilla paste
  • 2 sheets puff pastry (I'm using 2 x 320 g sheets, but 2 x 375 g will work too)
  • 25 g butter
  • 1 tbsp light brown sugar

Method

  1. Put 200 g rhubarb sliced into 2 cm pieces, 200 g halved strawberries and 100 g white sugar into a thick-bottomed pot. Add 120 ml water, 2 tbsp freshly squeezed lemon juice and 1 tsp vanilla paste. Stir the contents of the pot shortly, just until sugar dissolves, and bring them to a simmer. From this point on, cook fruit over medium low heat for 30 - 40 minutes, until strawberries and rhubarb form a uniform, thick jam. It is worth stirring it from time to time so jam doesn't burn.
  2. Once jam reaches right texture, take pot off heat and set it aside for around 10 minutes to cool slightly. After this time, pour jam into a glass dish, 26 x 20 cm, lined with plastic wrap. Spread the filling in an even layer across the whole surface of the dish and leave it on a worktop until it reaches room temperature. Once everything is cool, put the dish into a freezer for at least 4 hours, or best overnight.
  3. Once filling is frozen solid, divide it into 12 equal parts, 5.5 x 5 cm each (for 320 g puff pastry sheets) or 6.5 x 5 cm (for 375 g puff pastry sheet). Once you divide the filling into portions, put it back into the freezer as you prepare puff pastry.
  4. Take two puff pastry sheets and divide each one into 12 equal rectangles. If you think the pastry gets too warm, return it into a fridge for 10-15 minutes. Arrange the rectangles from the first sheet on a large baking tray lined with baking paper. Keep 2 cm between the rectangles. Put a slice of fruit filling in the middle of each puff pastry rectangle. You should have a 1-1.5 cm strip of clean puff pastry all around each rectangle. Cover each piece with the second rectangle of puff pastry and press down the edges with a fork. This way you will not only make sure that pastry edges stick together, but you will also create a pretty pattern. Prick each puff pastry pocket with a wooden skewer so steam from the filling has an escape path.
  5. Spread a bit of melted butter on top of each puff pastry pocket. Scatter some light brown sugar on top; it will caramelise as it bakes and create a delicate, crispy skin. It is worth cooling down puff pastry before baking, so return the tray to a fridge as you wait for the oven to heat up.
  6. Put the baking tray with cool puff pastry pockets into an oven preheated to 220 deg C (no fan) for 20 minutes, until the pockets increase in size and become beautiful and golden.
  7. Take puff pastry pockets out of the oven after 20 minutes and set them aside, still on the baking tray, to cool slightly. After 10 minutes transfer them carefully onto a wire rack and cool completely.
  8. Enjoy!

Approximate nutritional value

100 g
  • 361 kcal
  • Carbs: 43 g 
  • Fat: 20 g
  • Protein: 4 g
  • Fibre: 2 g

1 puff pastry pocket (recipe makes 12 pockets)

  • 260 kcal
  • Carbs: 31 g 
  • Fat: 14 g
  • Protein: 3 g
  • Fibre: 2 g

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