Ingredients
- 1 sheet puff pastry, thawed
- 1 cup fresh rhubarb, chopped small
- ¼ cup granulated sugar (for rhubarb)
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch
- 8 ounces cream cheese, softened
- ⅓ cup granulated sugar (for filling)
- 1 teaspoon pure vanilla extract
- 1 egg yolk
- 1 whole egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- 2 tablespoons powdered sugar (optional glaze)
- 1–2 teaspoons milk (for glaze)
Step-by-Step Instructions
When I start making Rhubarb Cream Cheese Danish, I always cook the rhubarb first. I combine the chopped rhubarb, sugar, lemon juice, and cornstarch in a small saucepan and let it simmer gently. At first it looks dry and chunky, but within minutes it transforms into a glossy, jammy mixture. I cook it until it thickens enough to hold its shape—too runny and it will spill everywhere during baking. (See the next page below to continue steps…)