The perfect amount of sweetness combined with just enough tart, this Rhubarb Cheese Danish is a delicious addition to your weekend brunch menu!
Don’t you love my Pioneer Woman Bandana Napkins!
Today I am sharing with you a delicious way to use some of Mom’s Rhubarb Sauce Recipe I shared with recently! We love danish and on the weekends, we love to have something a little sweet around when we have our morning coffee. This Rhubarb Cheese Danish is one of those treats I love to have around!
It’s as easy as pulling out a sheet of ready made puff pastry!
Place it on a 9×13 cookie sheet covered with parchment paper. Next cut 1/2 inch strips from the fold of the dough out. Add the cheese and rhubarb filling down the center of the dough then it’s onto the braid!
Don’t worry if when doing the braiding it doesn’t look perfect. I started out great (from the bottom of the dough, but by the time I got to the bottom, it wasn’t as pretty. No worries, nobody will mind because they will devour it anyway!
Once it comes out of the oven, let it cool for at least 10 minutes before serving. It’s great served hot and it’s great served cold. Either way, the danish has an incredible flaky crust and does not get soggy!
Be sure to check out my recipe for Mom’s Rhubarb Sauce. You will need it for the filling in this recipe!
- 1 sheet frozen puff pastry, thawed
- 4 ounces cream cheese, softened
- 1 egg
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup Mom's Rhubarb Sauce Recipe
- 1 egg, whisked well (for brushing top of dough)
- Lie thawed puff pastry dough out on parchment lined 9x13 cookie sheet.
- Roll out with pastry roller until dough creases smooth out..
- Cut 12 1/2 inch strips on each side of pastry dough. Starting from the inner seam where the dough was folded in half and going out to the end (see photo)
- Blend cream cheese, egg, granulated sugar, and salt until creamy. Spread over center of dough (see photo). Top with Rhubarb sauce.
- Fold top two strips of dough over top of filling and start to "braid" the dough by bringing the strip from the left over to the right, and the strip from the right over to the left. Continue until you reach the last two strips at the bottom of the braid. Bring the bottom two strips up and fold them over top of your filling. Then bring the last two strips across each other and pinch slightly to seal.
- Brush evenly with beaten egg and bake in 400 degree oven for 30 minutes, or until braid is golden brown.
- Remove from oven and let cool at least 10 minutes before serving. Store leftovers in a covered container. (if you have any leftovers!)
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