Flaky puff pastry layered with a smooth cream cheese filling and vibrant strips of tangy rhubarb, finished with a light vanilla glaze. This seasonal Danish is an elegant and easy way to celebrate springtime flavors.
Why You’ll Love This Recipe
Rhubarb Cream Cheese Danish is a delightful blend of sweet, tangy, and creamy. The flaky puff pastry creates a light, crisp base for a rich cream cheese layer, while the rhubarb provides just the right tartness. Finished with a drizzle of glaze, this treat is as beautiful as it is delicious. Whether served at brunch, with afternoon tea, or as a spring dessert, these danishes offer both freshness and indulgence in every bite.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Danish Base:
- 1 sheet puff pastry, thawed
- 1 egg (for egg wash)
- 1 tbsp water
For the Cream Cheese Filling:
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
For the Rhubarb Topping:
- 1 1/2 cups fresh rhubarb, cut into 2-inch strips
- 2 tbsp sugar
- 1 tsp lemon juice
For the Glaze:
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Directions
- Prep the Puff Pastry: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper. Cut the puff pastry into 6 rectangles and score a 1/2-inch border inside each piece without cutting all the way through.
- Make the Cream Cheese Filling: In a medium bowl, beat together the cream cheese, sugar, and vanilla extract until smooth. Spread a spoonful of this mixture within the scored center of each puff pastry rectangle.
- Add the Rhubarb: In a small bowl, toss the rhubarb strips with sugar and lemon juice. Arrange a few pieces over the cream cheese on each pastry.
- Apply Egg Wash and Bake: In a separate bowl, whisk together the egg and water. Brush the edges of the pastry with the egg wash. Bake for 18–22 minutes until puffed and golden.
- Make the Glaze: While the danishes are cooling, mix powdered sugar, milk, and vanilla extract in a small bowl until smooth.
- Finish and Serve: Drizzle the glaze over the cooled danishes. Serve warm or at room temperature.
Servings and timing
Servings: 6 danishes
Prep Time: 15 minutes
Bake Time: 20 minutes
Total Time: 35 minutes
Calories per serving: Approximately 280 kcal
Variations
- Berry-Rhubarb: Add a few blueberries or raspberries alongside the rhubarb for a mixed fruit twist.
- Cinnamon Glaze: Add a pinch of cinnamon to the glaze for a spiced finish.
- Nut Crumble Topping: Sprinkle crushed almonds or pecans over the cream cheese layer before baking.
- Lemon Cream Cheese: Use lemon zest in the filling for a citrusy lift.
- Mini Danishes: Cut into smaller portions for a bite-sized dessert platter.
Storage/Reheating
Store any leftover danishes in an airtight container in the refrigerator for up to 3 days.
Reheat in the oven at 300°F (150°C) for about 5 minutes to crisp up the pastry again.
Avoid microwaving, as it may make the pastry soggy. For best taste and texture, enjoy freshly baked or gently reheated.
FAQs
Can I use frozen rhubarb?
Yes, but thaw it first and pat dry to remove excess moisture.
How do I keep the pastry from getting soggy?
Scoring the border and keeping the cream cheese and rhubarb within it helps the edges rise and stay crisp.
Can I make these danishes ahead of time?
You can prepare and assemble them a few hours ahead, then bake just before serving.
Can I use store-bought glaze instead?
Yes, a ready-made icing or glaze works fine as a quick topping.
What if I don’t have lemon juice?
You can use a bit of orange juice or apple cider vinegar as a substitute.
Is this recipe suitable for freezing?
The assembled, unbaked danishes can be frozen. Bake from frozen, adding a few extra minutes to the bake time.
Do I have to use puff pastry?
Puff pastry is preferred for its flakiness, but crescent dough or phyllo can be used in a pinch.
Can I make these without the glaze?
Yes, they are still delicious with just a dusting of powdered sugar.
What drink pairs well with rhubarb danish?
They go wonderfully with black tea, coffee, or a lightly sweetened herbal infusion.
How do I prevent the rhubarb from burning?
Cut rhubarb evenly and avoid overbaking. A slight overlap of rhubarb on the cream cheese helps keep it moist.
Conclusion
Rhubarb Cream Cheese Danish is the ultimate spring pastry—light, colorful, and bursting with fresh flavor. The contrast of tangy rhubarb and sweet cream cheese, nestled in a flaky crust and topped with glaze, creates a refined yet approachable treat. Whether you’re serving brunch guests or indulging in a quiet morning at home, this danish will brighten any occasion.
Rhubarb Cream Cheese Danish
A flaky puff pastry danish filled with sweet cream cheese and tangy rhubarb strips, finished with a vanilla glaze. A perfect springtime pastry for brunch, dessert, or an elegant snack.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 6 danishes 1x
- Category: Pastry
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 sheet puff pastry, thawed
- 1 egg
- 1 tbsp water
- 8 oz cream cheese, softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh rhubarb, cut into 2-inch strips
- 2 tbsp sugar
- 1 tsp lemon juice
- 1/2 cup powdered sugar
- 1–2 tbsp milk
- 1/4 tsp vanilla extract
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Cut the puff pastry into 6 rectangles and score a 1/2-inch border around each without cutting through. Place on baking sheet.
- In a bowl, beat the cream cheese, granulated sugar, and vanilla until smooth. Spread a spoonful in the center of each pastry, keeping it inside the scored border.
- In a small bowl, toss rhubarb with 2 tbsp sugar and lemon juice. Layer several pieces on top of the cream cheese filling.
- Whisk the egg with 1 tbsp water and brush over pastry edges.
- Bake for 18–22 minutes, or until golden brown and puffed.
- While cooling, whisk powdered sugar, milk, and vanilla until smooth to make glaze.
- Drizzle glaze over cooled danishes and serve warm or at room temperature.
Notes
- Use fresh rhubarb for best flavor and texture.
- Allow danishes to cool slightly before glazing to prevent the glaze from melting too much.
- Can be made a few hours ahead and stored at room temperature.
- Optional: Add a pinch of cinnamon to the rhubarb mixture for extra warmth.
Nutrition
- Serving Size: 1 danish
- Calories: 290 kcal
- Sugar: 17g
- Sodium: 210mg
- Fat: 17g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 35mg