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Rhubarb Cream Cheese Danish Twists Bakery Bliss

Bite into Bakery Bliss with Rhubarb Cream Cheese Danish Twists

Enjoy the delightful Rhubarb Cream Cheese Danish Twists, a perfect balance of tart rhubarb and creamy filling, embodying bakery bliss.
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Prep Time 30 minutes
Cook Time 25 minutes
Cooling Time 10 minutes
Total Time 1 hour 5 minutes
Servings: 12 twists
Course: Desserts
Cuisine: Bakery
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Filling
  • 2 cups Rhubarb Fresh, diced
  • 1/2 cup Sugar Adjust to taste or substitute with honey
  • 8 oz Full-Fat Cream Cheese Softened
  • 1 large Egg Can use a flax egg for vegan option
  • 1 teaspoon Vanilla Extract Or almond extract for variation
  • 2 tablespoons All-Purpose Flour Or gluten-free flour
For the Pastry
  • 1 sheet Puff Pastry Store-bought recommended

Equipment

  • mixing bowl
  • Rolling Pin
  • Baking Sheet
  • Parchment paper
  • Wire rack

Method
 

Step-by-Step Instructions
  1. Prepare the Rhubarb: Wash and dice rhubarb, toss with sugar, and let macerate for at least 10 minutes. Drain excess liquid.
  2. Make the Cream Cheese Filling: Beat softened cream cheese until smooth, then mix in egg, vanilla extract, and flour until well combined.
  3. Roll Out the Puff Pastry: Unfold pastry onto a floured surface and roll into a rectangle, about 1/8 inch thick.
  4. Assemble the Twists: Spread cream cheese filling on half of the pastry, sprinkle drained rhubarb, fold over, and cut into strips. Twist and place on a baking sheet.
  5. Bake the Danish Twists: Preheat oven to 375°F (190°C), then bake for 20-25 minutes until golden brown.
  6. Cool and Serve: Let cool on a wire rack before serving warm.

Nutrition

Serving: 1twistCalories: 200kcalCarbohydrates: 25gProtein: 3gFat: 10gSaturated Fat: 5gCholesterol: 30mgSodium: 150mgPotassium: 100mgFiber: 1gSugar: 10gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 0.5mg

Notes

Ensure rhubarb is well-drained to avoid soggy pastries. For best texture, work with chilled puff pastry.

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