Irresistible Rhubarb Cream Cheese Danish Twists You Can Bake in 45 Minutes

Oh my gosh, let me tell you about my obsession with rhubarb cream cheese danish twists! It all started when I visited this little bakery in Vermont years ago – one bite of their flaky, golden pastry with that perfect sweet-tart rhubarb filling and I was hooked. But here’s the secret: you don’t need a fancy bakery to make them. After dozens of test batches (my neighbors became very willing taste-testers!), I’ve perfected this easy homemade version that’s just as good as anything you’d buy.

The magic happens when cold butter and cream cheese create those irresistible flaky layers, while the rhubarb bakes down into this jammy, vibrant filling that makes your tastebuds dance. It’s that special balance – the slight tang of cream cheese against the bright rhubarb, the crisp pastry giving way to tender fruit – that makes these twists so darn addictive. And trust me, once you smell them baking in your own kitchen (that heavenly buttery aroma mixed with the rhubarb’s fruity scent?), you’ll understand why these became my signature spring treat.

What I love most is how forgiving this recipe is. Unlike fussy pastries that demand perfection, these rustic twists embrace little imperfections – in fact, I think the more crooked and homemade-looking they are, the more charming they become! Just wait until you pull your first batch from the oven – those golden brown spirals bursting with ruby-red rhubarb are pure bakery magic, right in your own kitchen.

Why You’ll Love These Rhubarb Cream Cheese Danish Twists

These danish twists stole my heart (and my breakfast routine) for so many delicious reasons:

• Flaky perfection – That magical combo of cold butter and cream cheese creates layers so good you’ll swear they came from a bakery case
• Sweet-tart magic – The rhubarb’s natural tang plays beautifully against the rich cream cheese – no bland pastries here!
• Shockingly easy – No fancy skills needed (my first attempts looked like abstract art and still tasted amazing)
• Better than store-bought – Warm from your oven beats day-old bakery goods every single time
• Springtime on a plate – Those ruby-red rhubarb swirls make every bite feel like a celebration

Honestly? The hardest part is waiting for them to cool enough to eat!

Ingredients for Rhubarb Cream Cheese Danish Twists

Here’s what you’ll need to create these flaky, fruity wonders:

• 2 cups all-purpose flour – spooned and leveled for accuracy
• 1/4 cup granulated sugar – just enough to balance the tartness
• 1 tsp baking powder – our little rising helper
• 1/2 tsp salt – don’t skip this flavor booster
• 1/2 cup cold unsalted butter, cubed – straight from the fridge!
• 1/2 cup cold cream cheese, cubed – yes, cold like the butter
• 1/4 cup cold water – ice cold for maximum flakiness
• 1 cup diced rhubarb – about 1/4-inch pieces
• 1/4 cup packed brown sugar – packed means firmly pressed in
• 1 tsp vanilla extract – the magic flavor enhancer
• 1 egg – for that gorgeous golden egg wash

Ingredient Notes & Substitutions

No fresh rhubarb? Frozen works (thaw and drain first). For extra tartness, reduce the sugars slightly. Honey can replace brown sugar if needed – just watch for overbrowning. Full-fat cream cheese is non-negotiable for texture though! If you’re out of vanilla, a pinch of cinnamon makes a lovely alternative.

Equipment You’ll Need

Here’s what I always grab when making these twists – nothing fancy, promise!

• Rolling pin – or an empty wine bottle in a pinch (washed, obviously!)
• Large baking sheet – no need for fancy parchment, but I love mine for easy cleanup
• Pastry brush – a folded paper towel works if you’re improvising
• Sharp knife or pizza cutter – for clean cuts through that fruity filling
• Mixing bowl – any decent-sized bowl will do the trick

See? Just basic kitchen tools you probably already have!

How to Make Rhubarb Cream Cheese Danish Twists

Okay, let’s get baking! The secret to flaky perfection is keeping everything cold – I even chill my mixing bowl sometimes. Here’s how I make mine:

Step 1: Whisk together flour, granulated sugar, baking powder and salt in that chilled bowl. Now toss in your cubed cold butter and cream cheese. Use your fingers or a pastry cutter to work them in until you’ve got pea-sized crumbs – this is where the flaky magic begins!

Step 2: Drizzle in that ice-cold water and mix just until the dough comes together. Don’t overwork it! Turn it out onto a floured surface and pat into a rectangle – no need to be perfect, we’re going rustic here.

Step 3: Mix your diced rhubarb with brown sugar and vanilla – it’ll look like a ruby-red gem mixture. Spread this over one half of your dough rectangle, leaving about a half-inch border. Fold the bare half over the filling like you’re closing a book.

Shaping and Twisting the Danish

Now the fun part! Cut the filled dough into 1-inch strips with a sharp knife. Gently twist each strip until you’ve got a cute spiral – imagine turning a corkscrew. Don’t worry if some filling peeks out; those caramelized bits are delicious! Place them on your baking sheet about 2 inches apart. Pro tip: If any filling leaks while twisting, just tuck it back in with your fingers – no one will know!

Baking Tips for Perfect Rhubarb Danish Twists

Always preheat your oven first – 375°F is our magic number. Brush each twist with beaten egg for that gorgeous golden shine. Bake for 20-25 minutes until puffed and golden brown. Watch closely after 15 minutes – rhubarb sugars can caramelize quickly! Let them cool just enough so you don’t burn your tongue, but warm is absolutely heavenly.

Serving Suggestions for Rhubarb Cream Cheese Danish Twists

These twists shine brightest when served warm – that’s when the rhubarb filling turns gloriously jammy! I love dusting them with powdered sugar (through a sieve for that bakery-perfect look) and pairing with strong coffee. For dessert? Top with vanilla ice cream and watch how the warm pastry melts it just slightly. Absolute heaven!

Storing and Reheating Leftover Danish Twists

Here’s the scoop on keeping those twists tasting fresh: store them in an airtight container at room temperature for up to 2 days (if they last that long!). To bring back that just-baked magic, pop them in a 350°F oven for 5-7 minutes – the heat works wonders on reviving the flaky layers. For longer storage, freeze the cooled twists in a single layer before bagging them; they’ll keep for a month. Just reheat frozen twists straight in the oven – no thawing needed!

Nutritional Information

Here’s the scoop on what’s in these delicious rhubarb cream cheese danish twists (because yes, I actually calculated this while eating my third “test” twist!). Remember, nutrition can vary based on your exact ingredients and brands – these are estimates per twist:

• Serving Size: 1 twist (about 2.5 oz)
• Calories: 210
• Total Fat: 12g (7g saturated, 4g unsaturated)
• Cholesterol: 45mg
• Sodium: 120mg
• Total Carbohydrates: 22g
• Dietary Fiber: 1g
• Sugars: 10g
• Protein: 3g

Now, let’s be real – we’re not eating danish twists for their nutritional benefits! But if you’re curious, the rhubarb does provide some vitamin K and fiber, while the cream cheese offers protein and calcium. Mostly though? They’re just pure, flaky, fruity happiness in pastry form.

FAQs About Rhubarb Cream Cheese Danish Twists

Can I use store-bought puff pastry instead of making the dough?
Absolutely! While homemade dough gives the best flaky texture, frozen puff pastry works in a pinch. Just thaw it overnight in the fridge and roll slightly thinner before adding your rhubarb filling. You’ll lose some of that cream cheese richness but still get delicious results!

How do I reduce the tartness if my rhubarb is extra sour?
Easy fix! Increase your brown sugar to 1/3 cup, or mix in a handful of diced strawberries with the rhubarb – their natural sweetness balances beautifully. You can also add an extra teaspoon of vanilla or a pinch of cinnamon to round out the flavors.

Why are my twists leaking filling everywhere?
Oh honey, been there! First, make sure your rhubarb pieces are small (about 1/4-inch). Second, don’t overfill – that half-inch border is crucial. And here’s my secret: if any leaks during twisting, just pinch the ends closed like a candy wrapper before baking.

Can I make these ahead and bake later?
Yes! Shape your twists, place them on the baking sheet, then freeze for 30 minutes before transferring to a freezer bag. When ready, bake frozen – just add 5 extra minutes. Perfect for surprise guests (or surprise cravings)!

My twists aren’t as golden as yours – what gives?
Make sure your egg wash is thoroughly beaten (no streaks!) and brush generously. If they’re still pale, try brushing again halfway through baking. And position your baking sheet in the oven’s upper third – that extra heat helps achieve that gorgeous bakery-style color.

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