Rhubarb Cream Cheese Danish Twists (Bakery-Style at Home!)

Here is a detailed recipe for making Rhubarb Cream Cheese Danish Twists, combining tart rhubarb, rich cream cheese, and flaky pastry into beautiful twisted pastries:

🌸 Rhubarb Cream Cheese Danish Twists Recipe

✅ Makes: 8–10 twists

⏰ Prep Time: 30 minutes

⏰ Chill/Proof Time: 60 minutes

⏰ Bake Time: 18–22 minutes

🧾 Ingredients

For the Dough (shortcut with puff pastry or crescent dough optional):

• 2 ¼ tsp active dry yeast (1 packet)

• ¾ cup warm milk (110°F / 45°C)

• ¼ cup granulated sugar

• 1 large egg

• 1 tsp vanilla extract

• ½ tsp salt

• 2 ½ cups all-purpose flour

• ½ cup unsalted butter, softened

Or: Use 1 package (about 14 oz) puff pastry, thawed

For the Rhubarb Filling:

• 1 ½ cups chopped fresh rhubarb

• ¼ cup granulated sugar

• 1 tbsp water

• ½ tsp lemon zest

• ½ tsp vanilla extract

• Optional: 1 tsp cornstarch (for thicker filling)

For the Cream Cheese Filling:

• 8 oz cream cheese, softened

• ¼ cup powdered sugar

• 1 tsp vanilla extract

• 1 egg yolk

For the Egg Wash:

• 1 egg + 1 tbsp milk, beaten

Optional Glaze:

• ½ cup powdered sugar

• 1–2 tbsp milk or lemon juice

• ¼ tsp vanilla extract

🥣 Instructions

Step 1: Prepare the Dough (Skip if using pre-made dough)

1. In a large bowl, dissolve yeast in warm milk with a pinch of sugar. Let sit for 5–10 minutes until foamy.

2. Stir in sugar, egg, vanilla, and salt.

3. Add flour gradually and mix into a soft dough.

4. Knead for 5–6 minutes until smooth.

5. Add softened butter a little at a time, kneading until incorporated.

6. Cover and let rise until doubled (about 1 hour).

Step 2: Make Rhubarb Filling

1. In a small saucepan, combine rhubarb, sugar, water, and lemon zest.

2. Simmer over medium heat until rhubarb softens (about 8–10 minutes).

3. Add vanilla and optional cornstarch to thicken. Cool completely.

Step 3: Make Cream Cheese Filling

1. Beat cream cheese, powdered sugar, vanilla, and egg yolk until smooth. Set aside.

Step 4: Assemble the Twists

1. Roll dough (or thawed puff pastry) into a large rectangle (~10×14 inches).

2. Spread cream cheese mixture down the center third (lengthwise).

3. Spoon rhubarb filling evenly over cream cheese.

4. On the left and right thirds, cut diagonal slits about 1 inch apart.

5. Fold strips over the filling, alternating sides, to form a braided twist.

Step 5: Final Proof & Bake

1. Transfer to a parchment-lined baking sheet.

2. Brush with egg wash.

3. Let rise for 15–20 minutes if using yeast dough.

4. Bake at 375°F (190°C) for 18–22 minutes or until golden brown.

Step 6: Glaze (Optional)

1. Mix powdered sugar, vanilla, and milk/lemon juice to a drizzle consistency.

2. Drizzle over cooled pastries.

🍽️ Serve

Best served slightly warm or at room temperature. Pairs beautifully with coffee or tea.