Rhubarb pastries

Rhubarb pastries

Total: 5 hr 10 Min. | Active: 45 Min.
Nutritional value / piece: 441 kcal
, Fat: 22 g
, Carbohydrate: 50 g
, Protein: 10 g


8 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center

Puff pastry

400 g white flour
¾ tsp salt
4 tbsp sugar
½ tsp cinnamon
75 g butter, cut into pieces, cold
1 ½ dl milk
½ cube yeast (approx. 20 g), crumbled
1 egg

To shape

100 g butter, cut into pieces, soft

Vanilla custard

2 dl full-cream milk
2 vanilla pods, cut open lengthwise, seeds scraped out
3 tbsp sugar
2 tbsp Maizena cornflour
1 fresh egg

To shape

300 g rhubarb
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How it's done

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Puff pastry

Mix the flour, salt, sugar, vanilla sugar and cinnamon in a bowl. Add the butter and rub together using your hands to form an even, crumbly mixture, then create a well in the middle. Add the milk, yeast and egg, mix and combine quickly to form a smooth dough. Leave the dough to rise at room temperature for approx. 1½ hrs.

To shape

On a lightly floured surface, roll out the dough into a rectangle approx. 1 cm thick. Cover one half of the rectangle evenly with butter, leaving a border of approx. 1 cm. Fold the other half over the top, press the edges down firmly, cover and chill for approx. 30 mins. Once again, roll out the dough into a rectangle approx. 1 cm thick. Fold the short sides into the middle, then fold one half over the other to create 4 layers. Cover the dough and chill for approx. 1 hr., roll out again and fold, cover and chill for approx. 1 hr.

Vanilla custard

In a pan, whisk the milk with all the other ingredients up to and including the egg. Bring to the boil over a medium heat, stirring constantly. As soon as the mixture thickens and turns creamy, remove the pan from the heat and continue whisking for approx. 2 mins. Pour the custard through a sieve, transfer to a disposable piping bag, leave to cool.

To shape

Cut the rhubarb in half lengthwise then cut diagonally into pieces approx. 6 cm long. Roll out the dough into a rectangle approx. 1 cm thick, cut into 8 squares, place on a baking tray lined with baking paper. Spread the vanilla custard in the middle, top with the rhubarb, fold in the corners, press down gently.

To bake

Approx. 25 mins. in the centre of an oven preheated to 200°C. Remove from the oven, leave to cool on a cooling rack.

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