Speedy Rhubarb Cream Cheese Danish Pastries to Bake in Under 45 Minutes
Rhubarb Cream Cheese Danish Twists are a delightful addition to any springtime gathering. Created by Donna Currie, these twists shine brightest when served warm, offering a flaky, golden exterior and a ruby-red swirl of rhubarb filling.
The recipe is surprisingly easy and forgiving, requiring just a few simple steps. To begin, gather your equipment: a rolling pin, large baking sheet, pastry brush, sharp knife or pizza cutter, mixing bowl, and a chilled mixing bowl.
In a chilled mixing bowl, combine 2 cups of all-purpose flour, 1/4 cup granulated sugar, 1 tsp baking powder, and 1/2 tsp salt. In another chilled bowl, mix 1/2 cup cold unsalted butter, 1/2 cup cold cream cheese, and 1/4 cup cold water until it forms a dough.
Next, prepare the rhubarb filling by mixing 1 cup diced rhubarb, 1/4 cup packed brown sugar, and 1 tsp vanilla extract in a separate bowl. The filling has a sweet-tart flavour that complements the flaky pastry perfectly.
Combine the dough and the rhubarb filling, rolling the dough into a rectangle. Spread the rhubarb filling evenly over the dough, leaving a small border around the edges. Fold the edges inwards, and cut the filled dough into 1-inch strips. Twist each strip into a spiral shape.
Before baking, brush the twists generously with beaten egg for a golden shine. Positioning the baking sheet in the oven's upper third can help achieve a golden colour. The twists are baked at 375°F for 20-25 minutes until puffed and golden brown.
The secret to flaky perfection is keeping everything cold during the baking process. If rhubarb is extra sour, increasing brown sugar to 1/3 cup, or mixing in diced strawberries, can help reduce tartness.
When served as a dessert, the twists can be topped with vanilla ice cream, or dusted with powdered sugar and paired with strong coffee. For longer storage, cooled twists can be frozen in a single layer before bagging them.
Leftover twists can be stored in an airtight container at room temperature for up to 2 days. To reheat leftover twists, place them in a 350°F oven for 5-7 minutes. If you're using frozen rhubarb, no problem! Simply adjust the baking time accordingly.
Using store-bought puff pastry is an option instead of making the dough. Rhubarb provides some vitamin K and fiber in the twists, while cream cheese offers protein and calcium. Honey can replace brown sugar if needed, but full-fat cream cheese is non-negotiable for texture.
Rhubarb Cream Cheese Danish Twists are a Springtime treat that is better than store-bought pastries when freshly baked. Give this recipe a try, and enjoy the sweet-tart flavour of these delicious twists!
