Description
A sophisticated centerpiece for a spring brunch. These elegant danishes combine flaky, buttery layers of puff pastry with a velvety vanilla cream cheese filling and the sharp tartness of fresh rhubarb, all finished with a sweet milk glaze.
Ingredients
For the Pastry & Filling
- 2 sheets frozen puff pastry (thawed but cold)
- 8 oz block cream cheese (softened), 2 tbsp sugar
- 1 large egg (for filling), 1 tsp vanilla extract
- 2 cups fresh rhubarb (1-inch lengths)
For the Assembly & Glaze
- 1 egg + 1 tbsp water (egg wash)
- 2 cups confectioner’s sugar, 2 tbsp milk
Instructions
Prep: Preheat oven to 400°F. Line a sheet with parchment.
Filling: Beat cream cheese, 2 tbsp sugar, 1 egg, and vanilla until smooth.
Pastry: Roll out pastry; cut into rectangles. Spread a dollop of filling in the center of each, leaving a 1cm border.
Assemble: Press rhubarb pieces into the filling. Brush pastry borders with egg wash.
Bake: Bake for 15 mins until puffed and deep golden brown.
Glaze: Whisk confectioner’s sugar and milk; drizzle over warm pastries.
Notes
Pastry Temperature: Cold butter layers are essential for a high ‘puff’; chill the tray for 10 mins if the dough gets too soft.
The Border Rule: Always leave a clear border; filling touching the edges will weigh down layers and prevent rising.
Storage: Best served fresh; store in fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 danish
- Calories: 345
- Sugar: 26
- Sodium: 185
- Fat: 21
- Saturated Fat: 10
- Unsaturated Fat: 11
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 1
- Protein: 5
- Cholesterol: 65
Keywords: rhubarb cream cheese danish, puff pastry breakfast, spring brunch recipes, easy fruit danish, cream cheese pastries