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–+ servings
Rhubarb Cream Cheese Danish Twists

Irresistible Rhubarb Cream Cheese Danish Twists for Breakfast Bliss

Enjoy delightful Rhubarb Cream Cheese Danish Twists, a perfect blend of tartness and creaminess in flaky pastry.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 8 twists
Course: Desserts
Cuisine: European
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Filling
  • 2 cups Rhubarb Adds tartness and a juicy texture; substitute with strawberries for a sweeter filling.
  • 1/2 cup Granulated Sugar Sweetens and helps to macerate rhubarb, enhancing flavor; adjust based on tartness preference.
  • 8 oz Full-fat Cream Cheese Provides a rich, creamy filling; low-fat versions can be used.
  • 1 large Egg Acts as a binder in the filling; can be replaced with a flax egg for a vegan option.
  • 1 teaspoon Vanilla Extract Enhances the flavor of the filling; substituting with almond extract offers a complementary flavor.
  • 2 tablespoons All-purpose Flour Helps thicken the cream cheese filling to prevent it from being too runny.
Pastry
  • 1 sheet Puff Pastry The base of the danishes that provides a flaky texture; store-bought is convenient.

Equipment

  • mixing bowl
  • hand mixer
  • sharp knife
  • baking tray
  • Parchment Paper
  • Oven

Method
 

Preparation Steps
  1. Begin by dicing fresh rhubarb and tossing it with granulated sugar in a bowl. Allow the mixture to sit for 10-15 minutes.
  2. In a mixing bowl, beat together the softened cream cheese, egg, vanilla extract, and all-purpose flour until the mixture is smooth.
  3. On a lightly floured surface, roll out your thawed puff pastry into a rectangle shape.
  4. Spread the cream cheese filling evenly over half of the rolled puff pastry, top with drained rhubarb, and fold over the pastry.
  5. Cut the pastry into strips and twist each strip several times to create the danish shapes.
  6. Carefully place the assembled Danish twists on a baking tray lined with parchment paper and bake at 375°F (190°C) for 20-25 minutes.
  7. Allow the Danish twists to cool on the tray for a few minutes before serving.

Nutrition

Serving: 1twistCalories: 250kcalCarbohydrates: 30gProtein: 4gFat: 12gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 40mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 400IUVitamin C: 2mgCalcium: 50mgIron: 1mg

Notes

For best results, ensure the rhubarb is well-drained after macerating to avoid sogginess in the pastries. Consider adding an egg wash for a golden finish before baking.

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