Ingredients
Scale
- 2 sheets frozen puff pastry, thawed
- 8 ounces cream cheese, block style
- 2 tablespoons granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups fresh rhubarb, cut into one-inch lengths
- 1 tablespoon water
- 2 cups confectioner's sugar
- 2 tablespoons milk
Instructions
- Preheat the oven to 400°F (200°C) and prepare a baking sheet.
- Beat cream cheese, granulated sugar, one egg, and vanilla until smooth.
- Roll out puff pastry and cut into rectangles.
- Spread the cream cheese mixture on each rectangle, leaving a border.
- Press rhubarb pieces into the filling.
- Whisk remaining egg with water, brush around the pastry edges.
- Bake for about 15 minutes until golden brown.
- Cool danishes before glazing with a mixture of confectioner's sugar and milk.
Notes
Ensure cream cheese is at room temperature for easy mixing.
Avoid overfilling to prevent spills during baking.
Fresh rhubarb enhances flavor and texture.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 4
- Trans Fat: 0
- Carbohydrates: 31
- Fiber: 1
- Protein: 3
- Cholesterol: 45