Rhubarb Cream Cheese Danish

Course: Brunch, Dessert

Cuisine: North American

Prep Time: 10

Cook Time: 15

Total Time: 25

Servings: servings

Calories: 593kcal

Author: Lord Byron's Kitchen

Puff pastry is rolled out and cut to form the base for these Rhubarb Cream Cheese Danish delights! Spread with a sweet, cream cheese mixture and topped with fresh rhubarb, they're baked until golden brown, crispy and flaky. Once cooled, they are drizzled with an easy to prepare glaze. It's so hard to eat just one of these!

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Ingredients

2 sheets frozen puff pastry, thawed according to the package instructions
8 ounces cream cheese, block style
2 tablespoons sugar
2 large eggs
1 teaspoon vanilla extract
2 cups rhubarb, cut into one inch lengths
1 tablespoon water
2 cups confectioner's sugar
2 tablespoons milk

Instructions

Begin by preheating your oven to 400 degrees F. Line a large baking sheet with a silicone liner or parchment paper. Set aside.
Beat together the cream cheese, sugar, one large egg, and vanilla extract until smooth and creamy. Set aside.
Unroll the puff pastry and gently roll it out with a rolling pin. We are not trying to make the puff pastry flatter or bigger, but simple leveling out the surface.
Next, use a sharp knife to cut the pastry into rectangles. Place the cut puff pastry onto the prepared baking sheet at least 3 inches apart.
Distribute the cream cheese mixture evenly among the prepared puff pastry. Use an offset spatula or a teaspoon to spread the cream cheese out, leaving at least a centimeter of space around the perimeter. Keep the outer crust free of any cream cheese mixture or toppings!
Next, fill in the center of the tart with the rhubarb, pushing the pieces gently into the cream cheese mixture so that they stick.
Next, whisk together the remaining egg and the tablespoon of water. Brush the outer crusts of the prepared puff pasty with the egg mixture. Use a small pastry brush for best coverage.
Bake for 15 minutes or until the outer crusts are puffed and golden brown. Remove from oven and allow the tarts to cool on the baking sheet for 5 minutes. Transfer them to a wire cooling rack to finish cooling.
Once cooled, beat together the confectioner’s sugar and the milk to form the glaze. Drizzle the desired amount over the danishes and serve immediately.

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