Irresistible Rhubarb Cream Cheese Danish Twists in Just 45 Minutes

Oh my goodness, let me tell you about my absolute favorite springtime baking project – rhubarb cream cheese Danish twists that taste like they came straight from your favorite bakery! I’ve been making these flaky little beauties for years ever since I discovered how magical rhubarb and cream cheese are together. That perfect balance of tart and sweet wrapped in buttery pastry? Yes please!

What I love most is how these homemade Danish twists look impressively fancy but are actually super approachable – especially if you use store-bought puff pastry (no judgement here!). The way the golden layers spiral around the creamy filling with little bursts of pink rhubarb peeking through? Pure bakery magic right in your own kitchen.

Every time I make them, my family goes wild – they disappear faster than I can say “rhubarb cream cheese Danish twists!” And the best part? That heavenly scent of baking pastry and caramelizing sugar that fills your whole house. Trust me, once you try these, you’ll never look at rhubarb the same way again.

Why You’ll Love These Rhubarb Cream Cheese Danish Twists

These aren’t just any pastry – they’re little bundles of joy that’ll make you feel like a professional baker! Here’s why they’re absolutely worth making:

• That perfect flaky texture – crisp golden layers that shatter beautifully with every bite
• The dreamy sweet-tangy filling – creamy cheese meets tart rhubarb in the best possible way
• Shockingly easy for how fancy they look – store-bought puff pastry is our secret weapon
• Guaranteed to impress – these twisted beauties look straight from a Parisian bakery window

Seriously, one bite and you’ll be hooked – just like I was!

Ingredients for Rhubarb Cream Cheese Danish Twists

Gather these simple ingredients for bakery-quality Danish twists right at home:

• 2 sheets puff pastry, thawed but still cool (I like Pepperidge Farm or Dufour)
• 8 oz cream cheese, softened but still holds its shape when scooped
• 1/4 cup granulated sugar – just enough to sweeten the filling
• 1 tsp pure vanilla extract – the good stuff makes all the difference
• 1 cup chopped rhubarb (aim for 1/4-inch pieces – not too big, not too small)
• 2 tbsp packed brown sugar – helps tame the rhubarb’s tartness
• 1 egg, beaten (for that gorgeous golden shine)
• 2 tbsp coarse sugar – I’m partial to Swedish pearl sugar for extra crunch

Ingredient Notes & Substitutions

No fresh rhubarb? Frozen works too – just thaw completely and pat very dry. Light cream cheese is fine if that’s what you have, though full-fat gives the richest flavor. For the coarse sugar topping, turbinado or demerara make pretty substitutes. Whatever you do, don’t let that puff pastry get too warm – cold dough means flakier layers! If it starts feeling sticky, pop it back in the fridge for 10 minutes.

How to Make Rhubarb Cream Cheese Danish Twists Bakery Style at Home

Okay, let’s get baking! The secret to perfect Danish twists is working quickly but carefully – don’t worry, I’ll walk you through each step just like I do with my baking students. First, preheat that oven to 375°F (190°C) and line your baking sheet with parchment. Trust me, you’ll thank me later when those golden beauties slide right off!

Now, let’s tackle that dreamy filling: beat the softened cream cheese with granulated sugar and vanilla until smooth and creamy – no lumps allowed! In another bowl, toss your chopped rhubarb with brown sugar. Here’s my trick: after mixing, spread the rhubarb on paper towels to soak up excess juice. We want flavor without sogginess!

Roll out one puff pastry sheet on a lightly floured surface into about a 10×12 inch rectangle. Spread half the cream cheese mixture evenly, leaving a 1-inch border. Sprinkle with half the rhubarb mixture. Now the fun part – using a pizza cutter, slice the pastry lengthwise into 6 strips. Twist each strip 3-4 times (not too tight!) and transfer to your baking sheet, pressing the ends down so they don’t uncurl. Repeat with the second pastry sheet.

Brush each twist with beaten egg – this is what gives them that gorgeous bakery shine. Sprinkle generously with coarse sugar before popping them in the oven. Bake 20-25 minutes until puffed and deep golden brown. Let them cool just 5 minutes before serving – I know it’s hard to wait, but that cream cheese filling is lava-hot!

Pro Tips for Perfect Twists

If your pastry gets sticky while working, don’t panic! Just chill the whole baking sheet for 10 minutes – cold pastry twists better. When twisting, think “gentle but firm” – you want defined spirals that hold their shape. For even browning, rotate your pan halfway through baking. They’re done when the pastry looks crisp and the filling is bubbling slightly at the edges. And here’s my baker’s secret: underbaked is better than overbaked when it comes to Danish!

Baking and Storing Rhubarb Cream Cheese Danish Twists

Here’s how to get those perfect bakery-style results every time! Space your twists about 2 inches apart on that parchment-lined baking sheet – they’ll puff up beautifully as they bake. Let them cool for at least 5 minutes before diving in (the filling stays crazy hot!). Leftovers? They’ll keep in an airtight container for 2 days – just crisp them up in a 350°F oven for 5 minutes.

Want to get ahead? You’ve got options! Freeze unbaked twists on the baking sheet until firm, then transfer to a freezer bag for up to 3 months. Bake straight from frozen, adding 3-5 extra minutes. Already baked? They freeze great too – just thaw at room temperature and warm slightly before serving. Either way, you’ll have homemade Danish magic whenever the craving strikes!

Serving Suggestions for Rhubarb Cream Cheese Danish Twists

Oh, let me tell you how I love to serve these beauties! A warm twist with my morning coffee is absolute heaven – the tangy rhubarb cuts through the rich cream cheese perfectly. For special occasions, I’ll dust them with powdered sugar or drizzle with vanilla glaze (just powdered sugar whisked with a splash of milk and vanilla). Keep it simple though – these Danish twists shine all on their own!

Rhubarb Cream Cheese Danish Twists Nutritional Information

Each gorgeous twist packs about 210 calories – totally worth it for that bakery-quality indulgence! You’re looking at 14g fat (6g saturated), 18g carbs, and 3g protein per serving. Remember, these numbers can change based on your specific ingredients. My philosophy? Life’s too short to skip the good butter and full-fat cream cheese!

FAQs About Rhubarb Cream Cheese Danish Twists

I get asked all sorts of questions about these beauties – here are the answers I’ve learned through plenty of trial and error!

Can I use canned rhubarb instead of fresh?
Oh honey, don’t do it! Canned rhubarb turns to absolute mush and makes your pastry soggy. Fresh or frozen (thawed and patted very dry) are your only options for that perfect texture.

How do I prevent soggy bottoms?
My trick? After tossing the rhubarb with sugar, spread it on paper towels for 5 minutes to absorb excess juice. Also, don’t skip the parchment paper – it helps regulate the heat underneath those flaky layers.

Can I prepare these ahead of time?
Absolutely! Freeze the unbaked twists on the baking sheet until solid, then transfer to bags. They’ll keep for months! When ready, bake straight from frozen, adding a few extra minutes. Best kitchen hack ever!

Share Your Rhubarb Cream Cheese Danish Twists

I’d love to see your beautiful twists! Tag me on Instagram @bakingwithjoy or leave a comment below – nothing makes me happier than seeing your creations. Happy baking, friends!

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