Rhubarb & Cream Breakfast Pastry
Ingredients:
1 - 12" sheet puff pastry
1/4 c. sugar
1/4c. cream cheese, softened
1 c. icing sugar
1 Tbsp. milk
1/4 c. Rhubarb White Balsamic
1/4 c. Strawberry Rhubarb Compote
Preheat oven to 375F and line a baking sheet with parchment paper. Unfold a sheet of puff pastry and , using a rolling pion, gently roll it into a 16 x 16" square. Cut the sheet into 16 even squares and lay them out on the baking sheet.
In a small bowl, beat together cream cheese, icing sugar, milk and balsamic until smooth and creamy. Dollop the cream cheese mixture into the center of 8 of the puffed pastry squares. Using an offset spatula, spread it to about 3/4" from the edge of the pastry sheet. Add a tablespoon of compote to the center of the cream cheese mixture.
Fill a small bowl with water, wet your index finger, then run it around the edges of the cream cheese topped pastry sheets to moisten them. Top with one of the remaining 8 pastry squares and press the edges together to seal. Repeat with the remaining cream cheese topped squares and plain squares. Sprinkle sugar over the top of the pastries and bake for 12 - 15 minutes until golden brown. Remove from oven and set squares aside on a baking rack.
Serve warm or allow to cool and set fully. Store in an airtight container at room temperature for up to 2 days.