Name: Rhubarb and Cream Cheese Pastry
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 serving(s)
Ingredients: ½ lb (225 g) red and green rhubarb; 2 tbsp (30 ml) honey; 5 sheets phyllo pastry; ¼ cup (55 g) butter, melted; ½ brick (125 g) cream cheese, softened; 1/3 cup (70 g) sugar; 1 egg yolk; 1 tbsp (15 ml) lemon juice

Note from Ricardo

To recreate the checkerboard pattern you see in the photo, imagine the phyllo is divided into 12 squares. In the first row’s first square, place strips of green rhubarb vertically. In the next square, place strips of red rhubarb horizontally and in the last square, place strips of green rhubarb vertically. Repeat these steps in the next rows of squares, making sure to place the strips in the opposite direction from the square above it to create the checkerboard pattern.

Rhubarb and Cream Cheese Pastry

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Note from Ricardo

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