Rhubarb Cream Cheese Danish

I’ve got all the tips and tricks to making Rhubarb Cream Cheese Danish and you will LOVE them.  These adorable Pinwheel Danish treats are filled with sweetened Strawberries, Rhubarb, and a creamy cream cheese filling.  The WOW factor is big with this dessert recipe and for good reason. 

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Strawberry Rhubarb Pinwheel Danish

Have you used Puff Pastry?  Well, I’m here to tell you it will be your new Best Friend.  Light and flakey and so easy to use in recipes you will adore the text a Puff Pasty Sheet gives to this recipe.  Don’t worry, I’m going to show you how to make these adorable desserts so you can WOW your family too!

Making Pinwheel Danish treats are super simple, so simple in fact that you will wish you have purchased extra Puff Pastry sheets to make more.  You can easily substitute fruit but I do recommend the Strawberry Rhubarb combination.  I love it.

Strawberry Rhubarb Pinwheel Danish Dessert Ingredients

• Puff Pastry
• Rhubarb
• Strawberries
• Cornstarch
• Lemon Juice
• Cinnamon
• Salt
• Cream Cheese
• Sugar
• Egg
• Vanilla

How to make a Pinwheel Danish

I’ve tested this recipe so many times, I can repeat it in my sleep.  I’m not always patient and wanted to hurry this recipe along, but good things come to those who wait.  So learn from me! 

Puff Pastry needs to be thawed, on the counter.  Trying to work with a sheet of puff pastry while it’s still partially frozen causes problems.  So let it fully thaw before you try to unfold it and work with it. 

• Preheat Oven to 400 Degrees
• In a bowl using a hand mixer mix cream cheese, egg, sugar, and vanilla until smooth.  Set aside.
• Slice 1 ½ Cups Strawberries and 1 long stalk of Rhubarb.  I personally like to dice both strawberries and Rhubarb.
• In a saucepan over medium/high heat add Strawberries & Rhubarb.  Toss Corn Starch, Cinnamon, and a pinch of salt.  Toss to combine.

• Add Lemon Juice and Sugar.  Stir ingredients together.  The fruit will begin to break down as it heats up.  A delicious sauce will begin to form. 
• Allow mixture to come to a boil over medium heat and stir gently.  Remove from heat when the sauce has thickened.  The sauce will continue to thicken as it cools.  Set aside
• Place thawed Puff Pastry Sheet on cutting board.  With a rolling pin gently roll dough to reach a 12x12 square. 

• With a knife cut dough into 9 equal squares.  3 Columns by 3 Columns.
• Place Parchment paper on Cookie Sheet.  Place 6 squares of Puff Pastry per cookie sheet equally spaced.
• With a knife cut slits from each corner of Puff Pastry Square about 2inches leaving the center uncut.

• Add 1+ Tablespoon of Cream Cheese Mixture to the center of each Puff Pastry.
• Add 1+ Tablespoon Strawberry Rhubarb mixture on top.
• Gently take one point from each corner and pull to the center.  Four points total.  Gently push into the fruit mixture to hold it into place.

• Whisk Egg and using a pastry brush, gently brush on Puff Pastry.  Sprinkle with Coarse Sugar
• Bake at 400 Degrees for 12-13 Minutes
• Remove from oven and allow to cool slightly.  Enjoy!
• Makes 18 Pinwheel Danish Desserts

Dixie Crystals Sugar

I grew up being taught that Store Brands were less expensive and the same.  As I’ve spent more and more time in the kitchen I’ve found that quality products make big differences and using Dixie Crystals Sugar is a new favorite find.  This sugar is very fine and gives my recipes a burst of texture that I love.

Melissa’s Produce sent me a huge box of fresh produce including fruits and vegetables.  I live in a rural area that enjoys winter for many months.  With short growing seasons finding quality fresh produce is difficult. I loved my box of produce and can’t wait to order more. 

Supplies Needed

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• Cookie Sheets
• Parchment Paper Sheets
• Pastry Brush
• Hand Mixer
• Mixing Bowl Pyrex Glass Bowls
• Cutting Board

These fun and adorable Pinwheel Danish Desserts are really delicious.  The cream cheese filling with the sweetened fruit filling is a nice balance of flavors tucked into a light and fluffy puff pastry.  If you wish you can drizzle in a Powdered Sugar Almond Glaze, however it really isn’t necessary.

I do like to sprinkle coarse sugar on top before baking.  It not only gives a gorgeous visual appeal but adds just a hint of sweet. 

Friday #SpringSweetsWeek Recipes

• Candied Kumquats by Karen's Kitchen Stories
• Carrot Cake Cupcakes with Orange Cream Cheese Frosting by Hezzi-D's Books and Cooks
• Citrus Biscotti by Pook's Pantry
• Citrus Rhubarb Custard Bars by Cheese Curd In Paradise
• Coconut Macaroons by Books n' Cooks
• Easy Key Lime Mousse Tarts by Blogghetti
• Eclairs by House of Nash Eats
• Grapefruit Mint Julep by The Spiffy Cookie
• Key Lime Soufflé by Art of Natural Living
• Lemon Lime Macaron by A Kitchen Hoor's Adventures
• Lemon Raspberry Parfait by The Carefree Kitchen
• No-Cook Candied Kumquats by Shockingly Delicious
• Pineapple Cheesecake Shooters by Jen Around the World
• Rhubarb Cream Cheese Danish by Devour Dinner
• Rhubarb Lavender Crisp by Sweet Beginnings
• Walking Banana Pudding Dessert Bags by For the Love of Food

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.