These simple Rhubarb Cream Cheese Danishes get some help from premade puff pastry and are filled with tart rhubarb and a sweet cream cheese filling!
Making danishes can be daunting, but it doesn’t have to be that way! They can be a surprisingly easy pastry that can be enjoyed any day of the week!
Based off of our Pumpkin Cream Cheese Danishes, these Rhubarb Cream Cheese Danishes combine golden, flaky pastry with homemade fillings to create a treat that you’ll want to eat for more than just breakfast!
To make things a bit easier, we started with premade puff pastry. Feel free to go ahead and make your own, but this recipe is all about being simple and uncomplicated. Sometimes the easy way is the way to go!
On top of that convenient puff pastry, we spread a lightly sweetened layer of cream cheese. We added just enough sweetness and a touch of vanilla to give it a cheesecake flavor.
Sliced rhubarb that has been sitting in a bit of sugar is placed on top for a combination of tartness and creamy sweetness.
To top it all off, a simple confectioner’s sugar glaze is drizzled over the top while they’re still warm.
These puff pastry danishes are great warm out of the oven or after they have cooled completely.
Either way you enjoy them, you won’t be disappointed!
How to Make Rhubarb Cream Cheese Danishes
Don’t let the long list of ingredients and instructions scare you! These danishes are really quite simple to make and only require simple ingredients.
Start by making sure that your puff pastry is thawed according to the package instructions. If the puff pastry isn’t thawed or if it’s too warm, you won’t get the same rise and flakiness.
Preheat your oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
In a small bowl, stir together the rhubarb and sugar. Set aside while you make the cream cheese filling. You’ll want it to sit for about 15 minutes.
In another small bowl, if using an electric hand mixer, or in the bowl of a stand mixer, beat together the cream cheese, sugar, and vanilla extract until creamy. Set aside.
Gently roll out puff pastry on a very lightly floured surface until it is 11-12 inches long and about 9-10 inches wide. It doesn’t have to be exact. This recipe is all about being easy!
Divide the pastry equally in half length-wise. You will end up with 4 strips of puff pastry.
Take each strip and divide each width-wise into 3 equal pieces. You will now have 12 rectangles.
Lightly score a border around each rectangle approximately 1/2 inch from the edge. Once again, you don’t have to be precise. Try not to pierce the pastry all the way through.
Take a fork and pierce the inside rectangle multiple times. Don’t skip this step as this will keep the center from puffing and the filling from running out!
Fill each center with a rounded Tablespoon of cream cheese filling. (A cookie scoop works well for this.) Spread the cream cheese mixture so that it covers the inside rectangle.
Try not to allow the mixture to go over the border.
Top with rhubarb pieces. How many pieces you end up using per danish, depends on the thickness of your rhubarb.
Whisk together the egg and water. Brush around the edges of the puff pastry. Sprinkle with coarse sugar, if desired.
Bake for 15-20 minutes, or until the puff pastry is golden brown. Rotate the sheets halfway through the baking time for even baking.
Remove the baking sheets to a wire rack.
Whisk together the confectioner’s sugar and milk until smooth in a small bowl. Add additional milk, as needed, to reach desired consistency.
Drizzle the glaze over the warm danishes. Allow the glaze to harden, and serve.
These are best eaten in 1-2 days.
If you have any left, the danishes will retain optimal freshness if stored in the refrigerator. Allow the danishes to come to room temperature before serving.
Tips for Success
- Make sure your puff pastry is completely thawed. Also, make sure your puff pastry isn’t too warm that it’s sticky. Follow the instructions on the package for optimal results.
- Try to use thinner stalks of rhubarb. They are less tough and stringy. If you can only get thick rhubarb, cut it in half lengthwise before cutting into pieces.
- Don’t skip the step of scoring the puff pastry before putting on the toppings. If you don’t, the center will puff and your filling will run out all over your pan.
- You can easily halve this recipe if you only want 6 danishes. Still use one egg for filling and for the egg wash.
Love baking with rhubarb? More rhubarb recipes to try!
Rhubarb Cream Cheese Danishes
These simple Rhubarb Cream Cheese Danishes get some help from premade puff pastry and are filled with tart rhubarb and a sweet cream cheese filling!
Ingredients
For the Rhubarb Filling
- 3 Cups fresh rhubarb, washed, trimmed, and cut into 2-inch long pieces
- 2 Tablespoons sugar
For the Cream Cheese Filling
- 8 ounces of cream cheese or 1/3 of the fat cream cheese, softened
- 1/4 Cup sugar
- 1 teaspoon vanilla extract
For the Danish
- 2 sheets puff pastry, thawed according to package instructions
- 1 egg
- 1 Tablespoon water
- Coarse sugar, optional
For the Glaze, optional
- 3/4 Cup confectioner's sugar
- 3-4 teaspoons milk
Instructions
- Preheat oven to 400 degrees Fahrenheit. Line two baking sheets with parchment paper or silicone baking mats.
- In a small bowl, stir together the rhubarb and sugar. Set aside. You'll want it to sit for about 15 minutes.
- In a separate small bowl if using an electric hand mixer, or in the bowl of a stand mixer, beat together the cream cheese, sugar, and vanilla extract until creamy.
- On a very lightly floured surface, roll out the thawed puff pastry an approximate 12" x 9" inch rectangle. It's okay if you're off by an inch or so, it doesn't have to be super precise.
- Divide the pastry equally in half length-wise. You will end up with four strips. Take each strip, and divide each width-wise into 3 equal pieces. You will now have 12 rectangles.
- Lightly score a border around each rectangle approximately 1/2 inch from the edge. Try not to pierce the pastry all the way through. Take a fork and pierce the inside rectangle multiple times. This will keep the center from puffing and the filling from running out.
- Fill each center with a rounded Tablespoon of cream cheese filling. Spread the cream cheese mixture so that it covers the inside rectangle. Try not to allow the mixture to go over the border.
- Top with pieces of rhubarb. (How many pieces you end up using per danish, depends on the thickness of your rhubarb.)
- Whisk together the egg and water. Brush around the edges of the puff pastry. Sprinkle with coarse sugar, if desired.
- Bake for 15-20 minutes, or until the puff pastry is golden brown. Rotate the sheets halfway through the baking time for even baking.
- Remove the baking sheets to a wire rack.
- In a small bowl, whisk together the confectioner's sugar and milk until smooth. Add additional milk, as needed, to reach desired consistency.
- Drizzle glaze over the warm danishes. Allow the glaze to harden and serve.
- Best eaten in 1-2 days. Store any leftovers in an airtight container in the refrigerator.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 168Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 37mgSodium: 87mgCarbohydrates: 18gFiber: 1gSugar: 15gProtein: 3g
Nutrition information shown is an estimate provided by an online calculator and may not always be accurate. Nutrition values can vary greatly based on brand used. It should not be considered a substitute for a medical professional’s advice.
