Quick rhubarb puffs

    40 min

    These French chaussons are super easy to make, lovely for a quick dinner party dessert with ice cream, or to take away on picnics. One tip to save time: Prepare the rhubarb compote in advance and freeze it!

    22 people made this

    Makes: 6 chaussons

    • 6 sticks rhubarb, washed and chopped into 2cm pieces
    • 5 tablespoons icing sugar
    • 1 packet shop-bought puff pastry

    Prep:20min  ›  Cook:20min  ›  Ready in:40min 

    1. Cook rhubarb in a saucepan, stirring regularly, for about 10 minutes over low heat. Add sugar and cook for another 5 minutes. Remove from heat and cool slightly.
    2. Preheat oven to the temperature specified on the puff pastry packet (about 200 C / Gas 6).
    3. Roll out pastry and cut 12 (10cm) rounds out of it.
    4. Spoon some rhubarb compote onto a pastry round; top with another round and pinch closed around edges to seal; repeat with remaining compote and pastry rounds.
    5. Bake chaussons in preheated oven for 15 minutes.

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