Rhubarb Cream Cheese Danish Twists
Enjoy these irresistible Rhubarb Cream Cheese Danish Twists, a bakery-style pastry made easy at home with flaky puff pastry, tangy rhubarb filling, and a rich cream cheese layer. Perfect for brunch, breakfast, or dessert, this simple recipe delivers gourmet results with minimal effort.
Ingredients
- For the pastry:
- 1 sheet puff pastry thawed
- 1 egg for egg wash
- For the rhubarb filling:
- 2 cups chopped fresh rhubarb
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
- For the cream cheese layer:
- 8 oz cream cheese softened
- 1/4 cup sugar
- 1 teaspoon vanilla extract
- Optional glaze:
- 1/2 cup powdered sugar
- 1 –2 tablespoons milk
Instructions
- Prepare the rhubarb filling:
- In a saucepan over medium heat, combine rhubarb, sugar, and cornstarch. Stir for 5–7 minutes until softened and thickened. Remove from heat, stir in vanilla, and let cool completely.
- Make the cream cheese filling:
- Beat softened cream cheese until smooth. Add sugar and vanilla, mixing until creamy and lump-free.
- Prepare the pastry:
- Roll out puff pastry slightly on a floured surface. Cut into rectangles (about 3×5 inches). Slice diagonal strips along both sides, leaving the center intact.
- Assemble the danish twists:
- Spread cream cheese in the center of each rectangle. Add rhubarb filling on top. Fold strips alternately over the filling to create a twisted pattern.
- Bake:
- Preheat oven to 400°F (200°C). Place pastries on a lined baking sheet and brush with egg wash. Bake for 15–20 minutes until golden brown.
- Add glaze (optional):
- Mix powdered sugar with milk until smooth and drizzle over slightly cooled pastries.
Notes
- Keep puff pastry cold for best flakiness.
- Do not overfill to avoid leakage when baking.
- If using frozen rhubarb, thaw and drain well.
- Bake until deeply golden for a crisp texture.
- Best served warm, but can be stored in the fridge up to 3 days and reheated in the oven.