Welcome the flavor of spring with these absolutely delightful Easy Rhubarb Cream cheese Danish Twists. Combining the tartness of fresh rhubarb with a sweet, creamy filling wrapped in flaky pastry makes for an irresistible breakfast or dessert. These twists are surprisingly simple to make, even for beginner bakers, and are guaranteed to become a new family favorite.
Why You Will Love This Recipe
These pastries strike the perfect balance between sweet and tangy flavors. The vibrant pink rhubarb cuts beautifully through the rich, decadent cream cheese filling, all held together by store-bought puff pastry to save you time without sacrificing flavor. They are visually stunning, making them perfect for brunch gatherings, holidays, or simply as an elegant afternoon snack.
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Ingredients
- 1 package (14.1 ounces) frozen puff pastry sheets, thawed according to package directions
- 2 cups fresh rhubarb, chopped into 1/2-inch pieces
- 1/2 cup granulated sugar (for rhubarb)
- 1 tablespoon cornstarch
- 1 tablespoon water
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup powdered sugar (for filling)
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk or water (for egg wash)
- 1/2 cup powdered sugar (for glaze)
- 1-2 tablespoons milk or lemon juice (for glaze)
Step-by-Step Instructions
- Prepare the Rhubarb Filling: In a small saucepan, combine the chopped rhubarb, 1/2 cup granulated sugar, cornstarch, and water. Cook over medium heat, stirring occasionally, until the rhubarb softens and the mixture thickens slightly, about 5-7 minutes. Remove from heat and let it cool completely.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 1/4 cup powdered sugar until smooth and creamy. Set aside.
- Prepare the Pastry: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Gently unfold the thawed puff pastry sheets onto a lightly floured surface.
- Shape and Fill: Cut each pastry sheet in half lengthwise, resulting in four rectangles. Spread an even layer of the cream cheese filling down the center third of each pastry rectangle, leaving a small margin at the ends. Top the cream cheese layer evenly with the cooled rhubarb mixture.
- Twist the Pastries: With a sharp knife or pizza cutter, cut strips about 1 inch wide along both long sides of each rectangle, cutting through the filling as well. Starting from one end, twist the pastry strips alternately over the filling to create a braided or twisted effect. Pinch the ends closed.
- Egg Wash and Bake: Transfer the twists to the prepared baking sheets. Brush the entire surface of each twist with the egg wash (beaten egg mixed with 1 tablespoon milk or water). Bake for 18-22 minutes, or until golden brown and puffed.
- Glaze and Cool: While the danishes cool slightly on a wire rack, whisk together the glaze ingredients (1/2 cup powdered sugar and 1-2 tablespoons milk/lemon juice) until smooth. Drizzle the glaze generously over the warm danish twists. Allow them to set before serving.
Expert Tips / Pro Tips
Ensure your puff pastry is properly thawed but still cold when you work with it; this is crucial for maximum flakiness. If the rhubarb mixture is too hot when added to the pastry, it can melt the butter in the dough, resulting in denser pastries. Always let the rhubarb filling cool completely. For cleaner cuts when shaping the twists, chill the filled pastries in the refrigerator for 10 minutes before twisting; this helps stabilize the layers.
Variations & Substitutions
If fresh rhubarb is out of season, you can easily substitute it with frozen rhubarb (do not thaw, but cook down slightly longer) or use a mix of strawberries and rhubarb. For the cream cheese layer, consider adding a splash of vanilla extract or lemon zest for enhanced flavor. If you prefer a stronger glaze, use fresh lemon juice instead of milk for the final drizzle.
Serving Suggestions
These Easy Rhubarb Cream cheese Danish Twists are wonderful served warm alongside a fresh cup of coffee or strong black tea for breakfast. They also make an excellent light dessert when paired with a scoop of vanilla bean ice cream or a dollop of freshly whipped cream during warmer months.
Storage, Freezing & Reheating
Store leftover Danish twists in an airtight container at room temperature for up to 2 days. To maintain crispness, avoid refrigerating sealed, as this can make the pastry soggy. To freeze, let the baked danishes cool completely, wrap them tightly in plastic wrap followed by foil, and freeze for up to 3 months. To reheat, bake them briefly at 300°F (150°C) for about 5-7 minutes until warmed through.
Nutrition Information
The following is an approximate nutritional breakdown per serving (assuming 8 servings from the recipe). Please note that exact values can vary based on specific ingredient brands used.
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 350 kcal |
| Protein | 5 g |
| Fat | 20 g |
| Carbohydrates | 38 g |
FAQ
Can I make the rhubarb filling ahead of time?
Yes, the cooked rhubarb filling can be made up to 3 days in advance. Store it covered in the refrigerator. Ensure it is fully chilled before layering it onto the puff pastry to prevent the dough from melting.
Do I really need to use pre-made puff pastry?
While homemade puff pastry is superior in texture, these are called “Easy Rhubarb Cream cheese Danish Twists” for a reason! Store-bought, all-butter puff pastry provides incredible convenience and yields excellent results, making this recipe approachable for everyone.
How do I prevent the pastry from getting soggy on the bottom?
Bake the danishes on parchment paper on a preheated baking sheet. Baking on a preheated surface helps set the bottom crust quickly, preventing the filling juices from soaking into the pastry base.
Easy Rhubarb Cream cheese Danish Twists
Ingredients
Method
- Prepare the Rhubarb Filling: In a small saucepan, combine the chopped rhubarb, 1/4 cup of sugar, and water. Cook over medium heat, stirring occasionally, until the rhubarb breaks down and thickens slightly (about 8-10 minutes). Remove from heat and let cool completely.
- Prepare the Cream Cheese Filling: In a small bowl, beat the softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy. Set aside.
- Prepare the Pastry: Preheat your oven to 400°F (200°C). Line two baking sheets with parchment paper. Unfold the thawed puff pastry sheets onto a lightly floured surface. If necessary, gently roll them out slightly thinner into approximate 10×10 inch squares.
- Assemble the Twists: Spread half of the cream cheese mixture evenly over the surface of the first puff pastry sheet, leaving a small border around the edges. Spoon half of the cooled rhubarb filling over the cream cheese layer. Repeat with the second pastry sheet.
- Cut and Twist: Starting from the long side of the pastry, carefully roll the pastry sheet tightly into a log. Seal the edges with a little water if needed. Cut each log into 6 equal pieces (about 1 inch thick). Place them cut-side up on the prepared baking sheets.
- Bake: Whisk the egg with milk/water to create an egg wash. Brush the tops of the twists lightly with the egg wash and sprinkle generously with the remaining 2 tablespoons of sugar. Bake for 18-20 minutes, or until golden brown and puffed.
- Cool and Serve: Allow the Danish twists to cool slightly on the baking sheet before transferring them to a wire rack. Serve warm or at room temperature. A light glaze (powdered sugar and milk) can be drizzled on top if desired.