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Rhubarb Cream Cheese Danish Twists

Rhubarb Cream Cheese Danish Twists to Wow Your Taste Buds

Discover how to make Rhubarb Cream Cheese Danish Twists, a delightful pastry combining tart rhubarb and creamy cheese.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 8 twists
Course: Desserts
Cuisine: European
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Rhubarb Fresh or frozen, well-drained
  • 1/2 cup Sugar Brown sugar for deeper flavor
  • 8 ounces Full-Fat Cream Cheese Softened
  • 1 large Egg Room temperature
  • 1 teaspoon Vanilla Extract Almond extract can be substituted
  • 2 tablespoons All-Purpose Flour Gluten-free blend if needed
For the Pastry
  • 1 sheet Puff Pastry Store-bought is quickest, homemade if chilled properly

Equipment

  • Mixing Bowl
  • Baking sheet
  • Sharp Knife or Pizza Cutter
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Wash and dice rhubarb into small pieces. Toss with sugar and let macerate for at least 10 minutes, then drain excess liquid.
  2. In a mixing bowl, beat cream cheese with egg, vanilla extract, and flour until smooth.
  3. Roll out chilled puff pastry to a rectangle, spread cream cheese filling, and scatter drained rhubarb on top.
  4. Slice pastry into 1-inch wide strips, twist each strip and place on a parchment-lined baking sheet.
  5. Preheat oven to 375°F (190°C) and bake for 20-25 minutes until golden brown.

Nutrition

Serving: 1twistCalories: 250kcalCarbohydrates: 30gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 45mgSodium: 180mgPotassium: 150mgFiber: 1gSugar: 8gVitamin A: 10IUVitamin C: 4mgCalcium: 6mgIron: 8mg

Notes

Enjoy warm with coffee or alongside vanilla ice cream. Store at room temperature for up to 2 days, in the fridge for up to 4 days, or freeze for up to 3 months.

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