Here is what ya need...
4 rolls of fresh puff pastry
1 16 oz pkg softened cream cheese
1/4 cup sour cream
3 eggs
1 T. vanilla
1/3 cup sugar
1 T. corn starch
1 cup diced rhubarb
Powdered sugar for dusting
Here is what ya do....
Cream together cream cheese, eggs, sour cream and vanilla. Set aside...
Mix sugar, corn starch and rhubarb together in another bowl. Set aside....
Use puff pastry directly from the refrigerator, roll it up, divide and cut it into six pieces, then unroll each strip and cut into squares .
Place a puff pastry square in each cupcake cup of a greased pan. Add 2 teaspoons of cream mixture to each puff pastry cup, then add a Tablespoon of rhubarb mixture on top of the cream mixture.
Now close the puff pastry by pushing all sides together and gently twisting it slightly. It is really important to close the puff pastry tightly, or it will open when baking. Bake 30 minutes in a preheated 325 degree oven. Remove and cool...
Dust with powdered sugar and enjoy!
