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Rhubarb Cream Cheese Danish

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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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the puff pastry into 6 rectangles and score a 1/2-inch border around each without cutting through. Place on baking sheet.
  3. 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.
  4. In a small bowl, toss rhubarb with 2 tbsp sugar and lemon juice. Layer several pieces on top of the cream cheese filling.
  5. Whisk the egg with 1 tbsp water and brush over pastry edges.
  6. Bake for 18–22 minutes, or until golden brown and puffed.
  7. While cooling, whisk powdered sugar, milk, and vanilla until smooth to make glaze.
  8. 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

Find it online: https://yumfoodusa.com/rhubarb-cream-cheese-danish/