Bakery Style Rhubarb Cream Cheese Danish Twists Will Steal Your Heart

Oh my gosh, do you remember that magical feeling of biting into a fresh pastry at your favorite bakery? That first crisp, buttery crunch followed by sweet-tangy filling? I’m here to tell you – you can absolutely create those same bakery-style rhubarb cream cheese danish twists right in your own kitchen!

My love affair with rhubarb started when I was eight years old. My grandmother handed me a slice of warm rhubarb pie, and I was hooked on that perfect balance of tart and sweet. Years later, I’ve perfected these gorgeous twisted pastries that combine flaky layers with a dreamy cream cheese filling and that signature rhubarb zing. The best part? They’re way easier to make than they look!

Why You’ll Love These Rhubarb Cream Cheese Danish Twists

Let me count the ways these gorgeous twists will steal your heart (and probably become your new weekend baking obsession):

• That bakery-quality flakiness – Using cold puff pastry gives you those irresistible, shattering layers without any fussy dough-making
• Sweet-tangy magic – The rhubarb’s bright zing cuts through the rich cream cheese filling perfectly
• Foolproof impressive – They look like you spent hours, but the twisting technique is seriously simple
• Customizable sweetness – Adjust the sugar based on your rhubarb’s tartness (I like mine with a little pucker!)
• Better-than-store-bought freshness – Warm from the oven, these beat any bakery case pastry hands down

Trust me, once you smell these baking, you’ll understand why I make a double batch every time!

Ingredients for Rhubarb Cream Cheese Danish Twists

Here’s everything you’ll need to create these flaky wonders (and yes, I’ve made these enough times to know exact quantities matter!):

• 2 sheets puff pastry – cold, not room temp (trust me on this!)
• 1 cup rhubarb – finely chopped, about 2 medium stalks
• 1/2 cup cream cheese – softened but still cool
• 1/4 cup granulated sugar – divided (we’ll use it two ways)
• 1 egg – beaten for that gorgeous golden shine
• 1 tsp vanilla extract – the good stuff, please!
• 1 tbsp cornstarch + 1 tbsp water – our thickening dream team

Ingredient Notes & Substitutions

Okay, let’s talk ingredient secrets! First – frozen rhubarb works in a pinch (thaw and drain it well). No cornstarch? A tablespoon of flour will do the trick for thickening the rhubarb. If your cream cheese gets too soft, pop it in the fridge for 10 minutes – we want it spreadable, not runny!

For sugar alternatives, coconut sugar adds a nice caramel note (use same amount). And if your rhubarb is super tart? Add an extra tablespoon of sugar to the filling. Oh, and that beaten egg? Save a tiny bit – it’s perfect for sealing the twists!

Essential Equipment for Rhubarb Danish Twists

Here’s the short but mighty list of tools you’ll need to create these beauties:

• Rimmed baking sheet – Those rhubarb juices can get lively!
• Parchment paper – Your pastry’s best friend for easy cleanup
• Small saucepan – For cooking that gorgeous ruby-red filling
• Pastry brush – Essential for that golden egg wash finish

That’s it! No fancy gadgets required – just good old-fashioned baking basics.

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

Okay, let’s get to the fun part – transforming simple ingredients into those gorgeous bakery-style rhubarb cream cheese danish twists! Follow these steps carefully, and you’ll have golden, flaky twists that’ll make your kitchen smell like a Parisian patisserie.

Preparing the Rhubarb Filling

First, let’s tackle that vibrant rhubarb filling. Combine your chopped rhubarb, half the sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly until it transforms into a thick, glossy ruby-red jam (about 5 minutes). Remove from heat and let it cool completely – this is crucial! Warm filling makes soggy pastry, and nobody wants that.

Assembling the Danish Twists

Now the magic happens! Roll out your cold puff pastry sheets slightly (just enough to smooth any creases). Cut them into 1-inch wide strips – I use a pizza cutter for clean edges. Spread a thin line of cream cheese mixture down the center of each strip, then top with a teaspoon of cooled rhubarb filling. Here’s the fun part: gently twist each strip like a candy wrapper, pinching the ends to seal. Place them 2 inches apart on your lined baking sheet.

Baking to Perfection

Pop your twists in the middle rack of a 400°F oven. After 8 minutes, rotate the pan for even browning. Bake another 7-10 minutes until they puff up gloriously and turn a deep golden brown – that’s when you know they’re perfect! The smell alone will have everyone crowding your kitchen.

Pro Tips for Rhubarb Cream Cheese Danish Twists

Okay, here are my hard-earned secrets for picture-perfect twists every time! First: chill your assembled twists for 15 minutes before baking – this helps them hold their shape beautifully. Use a pastry brush (not your fingers!) for even egg wash coverage – too much and they’ll brown too fast. Watch that oven temperature like a hawk – if your twists puff up but aren’t golden yet, reduce heat by 25°F.

Avoid these common mistakes: overfilling (a little goes a long way!), twisting too tightly (they need room to puff), and skipping the parchment paper (trust me, you’ll regret it). And if your rhubarb filling seems too runny? Just cook it another minute – it should coat the back of a spoon thickly.

Serving and Storing Rhubarb Danish Twists

Let’s be real – these rhubarb cream cheese danish twists are absolute perfection when served warm, fresh from the oven. I always dust mine with a little powdered sugar right before serving – it adds that magical bakery finish. If you’ve got leftovers (unlikely, but it happens!), store them in an airtight container for up to 2 days.

Want to revive that just-baked crispness? Pop them in a 350°F oven for 3-5 minutes. The microwave works in a pinch, but they’ll lose some flakiness. Pro tip: freeze unbaked twists on a tray before transferring to a bag – bake straight from frozen, adding 2-3 extra minutes!

Rhubarb Cream Cheese Danish Twists Nutrition Information

Each beautiful rhubarb cream cheese danish twist clocks in at about 210 calories – totally worth every bite if you ask me! Keep in mind these estimates can vary based on your exact ingredients (especially if you tweak the sugar). One twist gives you:

• 14g fat (5g saturated)
• 18g carbs (1g fiber, 8g sugar)
• 3g protein

Remember, homemade means you control what goes in – unlike mystery bakery versions!

Frequently Asked Questions

Can I freeze unbaked rhubarb danish twists?
Absolutely! Freeze them flat on a tray first, then transfer to a bag. Bake straight from frozen – just add 2-3 extra minutes. They’ll still puff up beautifully!

What’s the fastest way to prep rhubarb?
I cheat sometimes – pulse it in a food processor until finely chopped (but not pureed!). Frozen rhubarb works too – just thaw and drain well to remove excess liquid.

Any vegan alternatives?
Try coconut cream cheese and an egg replacer for the wash. For puff pastry, many brands make vegan versions – just check the label!

Why did my twists uncurl while baking?
Probably from under-chilling. Pop them in the fridge for 15 minutes before baking – cold pastry holds its shape better!

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