📖 Instructions

1. Prepare the Rhubarb Filling: In a medium saucepan, combine the chopped rhubarb, granulated sugar, water, and star anise pods. This step is all about coaxing the flavors out of the ingredients. Make sure the rhubarb is evenly chopped for consistent cooking.
2. Cook the Filling: Place the saucepan over medium heat and bring to a simmer. Reduce the heat to low and cook, stirring occasionally, until the rhubarb is tender and the mixture has thickened slightly. This usually takes about 10-15 minutes. The rhubarb should break down a bit, creating a jam-like consistency. Dont worry if there appears to be too much water, we are gonna drain it soon enough.
3. Infuse the Flavor: Remove the saucepan from the heat and let the rhubarb mixture cool slightly. Fish out the star anise pods – they've done their job of infusing that beautiful flavor. Don't discard the pods; you can use them to infuse teas or add them to mulled wine later!
4. Strain the Filling: Place a fine-mesh sieve over a bowl and pour the rhubarb mixture into it. Allow the excess liquid to drain for about 30 minutes. This step is crucial to prevent soggy pastries. The drained liquid can be saved and used as a rhubarb syrup for cocktails or drizzled over pancakes. Waste not, want not!
5. Make the Pastry Dough: In a large bowl, whisk together the all-purpose flour, salt, and baking powder. Now, for the butter! Cold butter is key here. Cut the cold butter into small cubes and add them to the flour mixture. Use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs. This creates those lovely flaky layers in the pastry.
6. Add the Wet Ingredients: In a separate small bowl, whisk together the egg yolk and ice water. Gradually add the wet ingredients to the flour-butter mixture, mixing gently until the dough just comes together. Be careful not to overmix! Overmixing develops the gluten and results in a tough pastry. I forgot to add the egg yolk before, so I had to start all over again...
7. Form the Dough: Turn the dough out onto a lightly floured surface and gently shape it into a disc. Wrap the disc in plastic wrap and refrigerate for at least 30 minutes. This chilling time allows the gluten to relax and the butter to firm up, making the dough easier to roll out.
8. Roll Out the Dough: After chilling, remove the dough from the refrigerator and place it on a lightly floured surface. Roll it out to about 1/8-inch thickness. Use a 3-inch round cookie cutter or a sharp knife to cut out circles from the dough. Gather the scraps, re-roll them, and cut out more circles until you've used up all the dough.
9. Assemble the Cushions: Place half of the dough circles on a parchment-lined baking sheet. Spoon a generous tablespoon of the drained rhubarb filling onto the center of each circle, leaving a small border around the edge.
10. Top with Dough Circles: Gently place the remaining dough circles over the filling, pressing the edges to seal. You can use a fork to crimp the edges for a decorative touch and to ensure a tight seal. This will prevent the filling from oozing out during baking.
11. Egg Wash and Bake: In a small bowl, whisk together the egg white and a tablespoon of water to create an egg wash. Brush the tops of the cushions with the egg wash. This gives them a beautiful golden-brown color. Then, use a sharp knife or a skewer to poke a few small holes in the top of each cushion. This allows steam to escape and prevents the pastry from puffing up too much.
12. Bake the Cushions: Preheat oven to 375°F (190°C). Bake for 20-25 minutes, or until the pastries are golden brown. Keep an eye on them; baking times can vary depending on your oven.
13. Cool and Dust: Remove the pastries from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, dust generously with powdered sugar. This adds a touch of sweetness and makes them look extra appealing.
14. Serve and Enjoy: Serve the Star Anise Rhubarb Cushions warm or at room temperature. They're perfect with a cup of tea or coffee. I think you'll adore these!