Rhubarb Cream Cheese Danish Braided Pastry

Rhubarb Cream Cheese Danish Braided Pastry

Rhubarb Cream Cheese Danish Braided Pastry is a delightful treat that combines the tangy flavor of rhubarb with creamy cheese and flaky pastry. This delicious pastry is perfect for breakfast, brunch, or as a sweet snack. With its beautiful braided design, it also makes an attractive centerpiece for any gathering.

Why Make This Recipe

Making Rhubarb Cream Cheese Danish Braided Pastry is a great way to enjoy the unique taste of rhubarb. The sweet and tangy filling pairs perfectly with the rich cream cheese and buttery puff pastry. Plus, it is a fun recipe to make! You can impress your friends and family with this stylish pastry while enjoying the satisfying process of braiding the dough.

How to Make Rhubarb Cream Cheese Danish Braided Pastry

Ingredients:

• 1 1/2 cups fresh rhubarb, chopped
• 1/2 cup sugar
• 1 tsp lemon juice
• 1 tsp cornstarch mixed with 2 tsp water
• 8 oz (225g) cream cheese, softened
• 1/4 cup sugar
• 1 tsp vanilla extract
• 1 sheet puff pastry (thawed if frozen)
• 1 egg, beaten (for egg wash)
• 1 tbsp coarse sugar (optional, for sprinkling)
• 1/2 cup powdered sugar
• 1–2 tbsp milk
• 1/2 tsp vanilla extract

Directions:

1. In a small saucepan, combine rhubarb, 1/2 cup sugar, and lemon juice. Cook over medium heat for 5–7 minutes until the rhubarb softens and releases its juices.
2. Stir in the cornstarch slurry and cook for 1 more minute until thickened. Cool completely.
3. In a bowl, beat the cream cheese, 1/4 cup sugar, and vanilla until smooth.
4. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
5. Roll out the puff pastry slightly on a clean surface.
6. Spread the cream cheese mixture down the center third of the pastry. Top it with the cooled rhubarb filling.
7. Cut 1-inch diagonal strips along both long sides of the pastry.
8. Fold the strips over the filling, alternating sides to form a braid.
9. Brush the pastry with the egg wash and sprinkle with coarse sugar if desired.
10. Bake for 20–25 minutes, until golden brown and puffed.
11. Mix powdered sugar, milk, and vanilla into a smooth glaze. Drizzle over the cooled pastry.
12. Slice and serve warm or at room temperature.

How to Serve Rhubarb Cream Cheese Danish Braided Pastry

Enjoy this delicious pastry warm or at room temperature. It can be served as a sweet treat for breakfast or as a delightful dessert. Pair it with a cup of coffee or tea for a perfect afternoon snack!

How to Store Rhubarb Cream Cheese Danish Braided Pastry

To store leftovers, place the pastry in an airtight container and keep it in the refrigerator for up to 3 days. You can also freeze the pastry for later. Just make sure to wrap it tightly in plastic wrap and then aluminum foil. It can be frozen for up to 2 months. To reheat, simply bake in a 350°F (175°C) oven until warmed through.

Tips to Make Rhubarb Cream Cheese Danish Braided Pastry

• Ensure that your cream cheese is well softened for a smooth filling without lumps.
• If using frozen rhubarb, thaw it first and drain any excess moisture to avoid a soggy filling.
• Be careful while braiding the pastry; make sure the strips are of even size for a uniform look.
• Experiment with other fruits such as strawberries or blueberries combined with rhubarb for a different flavor.

Variation

Feel free to swap the rhubarb for other fruits like strawberries or cherries. You can also add nuts or spices like cinnamon to the cream cheese filling for an extra flavor boost.

FAQs

1. Can I use canned rhubarb?
Yes, you can use canned rhubarb, but be sure to drain it well and pat it dry to remove excess moisture.

2. Can I make the pastry ahead of time?
Yes, you can prepare the filling a day ahead and store it in the fridge. Assemble the pastry just before baking for the best texture.

3. Is this recipe suitable for freezing?
Yes, this Danish can be frozen. Just make sure it is tightly wrapped, and reheat it in the oven when you’re ready to enjoy it.