Crispy Rhubarb Pockets
more details at http://www.mycreativeflavors.com/2011/06/crispy-rhubarb-pockets-refreshing.html
Total Steps
15
Ingredients
7
Tools Needed
6
Ingredients
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup cornstarch
- 1/2 pound rhubarb, diced
- 1/4 cup granulated sugar
- 4 sheets phyllo dough
- melted butter
Instructions
Step 1
Combine the diced rhubarb, granulated sugar, cornstarch, and salt in a medium saucepan. Place over medium-low heat.
Step 2
Cook, stirring occasionally, until the rhubarb releases its liquid and begins to break down, creating a thick, chunky sauce.
Step 3
Remove the saucepan from the heat and stir in the vanilla extract.
Step 4
Set the rhubarb filling aside to cool to room temperature.
Step 5
Preheat the oven to 350°F (175°C).
Step 6
Layer 4 phyllo sheets, brushing each sheet with melted butter.
Step 7
Cut four 4-inch squares from the layered phyllo stack.
Step 8
Place 2 teaspoons of the cooled rhubarb filling in the center of each phyllo square.
Step 9
Lightly brush the phyllo from the edge of the filling to each point of the square with water.
Step 10
Gather the points of the square and pinch them together just above the filling to form a pouch.
Step 11
Brush each pouch with melted butter. Repeat this process for all 4 pouches.
Step 12
Place the filled pouches at least 1 inch apart on an ungreased baking pan.
Step 13
Bake in the preheated 350°F (175°C) oven until golden brown.
Step 14
Remove the pouches from the oven and let them cool on a wire rack.
Step 15
Serve warm or at room temperature.