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!
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!)
Shelby is the author/owner of Grumpy's Honeybunch. Established in 2007, she shares and preserves family recipes as well as recipes for cooking light and keto. She is an experienced, self-taught home cook who loves to share recipes with others. You can see her work on websites such as Veal Made Easy, Parade, Community Table, SoFab Food, Yummly, and FoodGawker.
Welcome! I'm Shelby, author of Grumpy's Honeybunch. I have been sharing family favorite recipes since 2007. I started the Keto Diet in October 2017 and since then I have been creating Keto ... read more
Latest Cookbook Available Now For Preorder
As an Amazon Associate, I earn from qualifying purchases.