Cream Cheese Rhubarb Puff Pastry

I make this cream cheese rhubarb puff pastry recipe when I’m looking for a different type of sandwich to eat. It’s easy to make and oh, so delicious.

A green plate with a cut piece of baked pastry square with rhubarb in it

This puff pastry sandwich is so delicious because not only do the cream cheese and rhubarb sauce complement each other, but the flaky pastry just melts in your mouth.

Did you eat cream cheese and jelly sandwiches as a child? I did. (Christopher didn’t. But he was deprived.) If I couldn’t have a peanut butter and fluff (marshmallow creme) sandwich, then my second choice would be cream cheese and jelly.

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Way back in those days, they didn’t have whipped cream cheese so it was always a challenge to not rip the bread when attempting to spread the block cream cheese on it!

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How to make rhubarb pastry

Pre-step

Take a sheet of puff pastry out of the freezer to let it defrost for at 40 minutes.

Step one

Preheat the oven to 400 degrees Fahrenheit and line a jelly roll pan with parchment paper.

Step two

Gather the ingredients – I use my rhubarb sauce and I recommend you do too but if you want to make this when rhubarb isn’t in season, use the jam of your choice and whipped cream cheese.

Rhubarb sauce and container of cream cheese in front of a jelly roll pan with four puff pastry squares on a sheet of parchment paper

Step three

Spread cream cheese on two of the pastry squares and add rhubarb sauce. Use as much as you want but don’t go all the way to the edges of the puff pastry dough.

A jelly roll pan with four puff pastry squares on a sheet of parchment paper, with a layer of rhubarb sauce on top of a layer of cream cheese

Step four

Take the empty squares and place them on top of the filled ones. Press down the edges to makie sure that they’re sealed.

Step five

Bake for 15 minutes.

Vertical view of two puff pastry squares stuffed with cream cheese and rhubarb sauce baked to a golden brown on a jelly roll pan

Look at how puffy they get! It will deflate but it is glorious.

A jelly roll pan with two golden puff pastry squares stuffed with cream cheese and rhubarb sauce

Time to cut one and eat it.

A green plate with a bite taken out of the pastry filled with rhubarb and cream cheese with a white plate in the background with a pastry on it

So flakey.  Yum, yum.

This rhubarb puff pastry is so delicious. You can use any sauce or jelly/jam, but I enjoyed it with the rhubarb sauce.

And as always, may all your dishes be delish!

If you’ve tried this or any other recipe on the blog, I’d love the hear what you thought about it in the comments below.  I love hearing from you!  You can also FOLLOW ME on FACEBOOKTWITTERINSTAGRAM and PINTEREST  to see more of my delicious food and delightful cocktails!

A green plate with a cut piece of baked pastry square with rhubarb in it - square

Cream Cheese Rhubarb Puff Pastry

Slightly sweet but oh so yummy!  A great alternative to a sandwich!
5 from 5 votes
Print Pin Rate
Course: Lunch
Cuisine: Lunch
Keyword: rhubarb pastry
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2 Sandwiches
Calories: 630kcal

Ingredients

  • 1 sheet puff pastry thawed and cut in 4 pieces
  • 3 tablespoons cream cheese Whipped, you choose how much
  • 2 tablespoons Rhubarb sauce or any jelly/jam or sauce

Instructions

  • Preheat oven to 400 F
  • Spread cream cheese on two of the squares, leaving a little border
  • Add rhubarb sauce or jelly – be generous
  • Place each empty square on top of the filled squares and press down sides to seal
  • Bake for 15 minutes
  • Plate
  • Eat
  • Smile
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Notes

I am not going to add the time it takes for the puff pastry to thaw!  ALSO:  you can use any jelly or jam!

Nutrition

Serving: 1Sandwich | Calories: 630kcal | Carbohydrates: 69g | Protein: 10g | Fat: 54g | Saturated Fat: 16g | Cholesterol: 23mg | Sodium: 381mg | Potassium: 104mg | Fiber: 2g | Sugar: 11g | Vitamin A: 290IU | Vitamin C: 1.7mg | Calcium: 34mg | Iron: 3.2mg
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From lighting up stages with her BA in theater to food journalist, Elaine Benoit's journey is a testament to passion's transformative power. As the CEO of Dishes Delish, she offers a blend of healthy, comforting recipes and exquisitely crafted cocktails. Beyond the kitchen, Elaine voiced her culinary adventures on her podcast, "Dishing," and co-owns Food Blogger Help, extending her expertise to guide budding food bloggers to success. Whether it's for a heartwarming dish or insights into food blogging, Elaine's diverse experiences make her a beacon in the culinary digital landscape.

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12 Comments

  1. Oh man, that looks good! Cream cheese and jelly was my fave! My dad used to make this recipe with short ribs and a horseradish cream sauce every time my Mom would go out of town. (He’s German so everything had to have cream sauce!) We all hated it. It was so fatty! But we used to eat so as not to hurt his feelings! 🙂

  2. My husband loves these! My mother-in-law makes them. I will pass this recipe on to her as these sound much better than hers. Ssshhh!

  3. That’s an amazing snack idea! specially adding rhubarb and cream cheese would be so awesome together.

  4. I was like that with my great grandmother’s weird German recipes (which as an adult, I would probably enjoy!). My husband says I’m weird for liking cream cheese and jelly, but now I can tell him that it’s actually a thing. 😉 I look forward to trying this next summer when I have lots and lots of rhubarb to experiment with.

    1. I wonder if it’s a German thing, Rae. I remember having these with my grandmother, who was German. Thank you for commenting!

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