This Rhubarb Cream Cheese Danish recipe has the perfect amount of sweetness combined with just enough tart. A flaky buttery breakfast pastry filled with cheese and rhubarb sauce that is perfect for weekend brunch, mother's day, and bridal showers.
The rhubarb sauce in this cheese danish recipe brings breakfast to a whole new level of delicious. It is an excellent way to enjoy this spring fruit in its sweet form.
Why you'll love it
✔️ Rhubarb sauce, canned crescent roll dough, and a homemade cream cheese danish filling makes this a super easy recipe to make.
✔️ It can serve as a breakfast pastry or dessert, and can even be a snack with a cup of coffee or tea.
✔️ It is another great rhubarb recipe to have in your files!
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🥘 Ingredients
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Crescent roll dough
Cream cheese
Sugar
Large eggs
🔪 Instructions
- Preheat the oven to 400° degrees F.
Make the cream cheese filling
- In a large bowl, using an electric mixer, cream together the room temperature cream cheese, 1 egg, granulated sugar, and salt until creamy. Set aside.
Prepare the crescent roll
- Lay the crescent roll dough out on a 9x13 rimless cookie sheet lined with parchment paper. Roll the puff pastry out with a pastry roller until the creases in the dough smooth out.
- Starting from the inner seam where the dough was folded in half, cut 12, ½ inch strips on each side of the pastry dough going out to the end of the dough.
For the danish filling
- Spread the cheese mixture over the center of the dough from top to bottom, leaving about ½ inch space at top and bottom.
- Spread the rhubarb sauce over top of the cream cheese mixture.
How to make the rhubarb danish braid
- Shape the danish by folding the top two strips of dough over top of filling.
- Bring the left side strip over to the right side of the filling and secure the strip by pressing the dough lightly.
- Bring the right side strip over top of the filling to the left and tuck into the danish to seal.
- Continue with the dough braid until the the last two strips at the bottom.
- Bring the bottom of the danish up towards the filling and then criss cross the last two strips over top of the danish pinching slightly to seal.
Apply the egg wash and bake
- Whisk the remaining egg until well combined. Brush the danish evenly with the egg.
- Bake in the oven for 30 minutes, or until the danish is golden brown.
- Remove the danish from oven and let cool at 10 minutes before serving. Store leftovers in a covered container.
🥄 Equipment
Kitchen utility knife or pizza cutter
🥫Storage
Store rhubarb danish in an air tight container in the fridge for up to 5 days and the freezer up to 2 weeks.
📖 Variations
- Use puff pastry for the crescent roll dough.
- Substitute lemon, blueberry, or cherry pie filling for different flavored fruit filled cheese danish.
- Dust the cooled danish with powdered sugar or drizzle with a vanilla flavored icing.
💭 Top Tips
- When starting to fold over the strips, it is always important to bring the first two straight over top of the filling. Then, start the criss cross that makes the braid. The same thing needs to be done at the bottom of the braid also.
- The cream cheese danish filling will be hot, be sure let it cool for 15 minutes before serving.
Serve with...
Serve this Rhubarb Cheese Danish with a hot cup of coffee or a scoop of Rhubarb Ice Cream.
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📖 Recipe
Rhubarb Cream Cheese Danish
Equipment
- Kitchen utility knife , or pizza cutter
As an Amazon Associate I earn from qualifying purchases.
Ingredients
- 8 ounce crescent roll dough
- 4 ounces cream cheese softened
- 2 large eggs divided
- ⅓ cup granulated sugar
- ½ teaspoon salt
- ½ cup rhubarb sauce
Instructions
- Preheat the oven to 400° degrees F.
Make the cream cheese filling
- In a large bowl, using an electric mixer, cream together the room temperature cream cheese, 1 egg, granulated sugar, and salt until creamy. Set aside.
Prepare the crescent roll
- Lay the crescent roll dough out on a 9x13 rimless cookie sheet lined with parchment paper. Roll the puff pastry out with a pastry roller until the creases in the dough smooth out.
- Starting from the inner seam where the dough was folded in half, cut 12, ½ inch strips on each side of the pastry dough going out to the end of the dough.
For the danish filling
- Spread the cheese mixture over the center of the dough from top to bottom, leaving about ½ inch space at top and bottom. Spread the rhubarb sauce over top of the cream cheese mixture.
How to make the danish braid
- Shape the danish by folding the top two strips of dough over top of filling. Bring the left side strip over to the right side of the filling and secure the strip by pressing the dough lightly.
- Bring the right side strip over top of the filling to the left and tuck into the danish to seal.
- Continue with the dough braid until the the last two strips at the bottom. Bring the bottom of the danish up towards the filling and then criss cross the last two strips over top of the danish pinching slightly to seal.
Apply the egg wash and bake
- Whisk the remaining egg until well combined. Brush the danish evenly with the egg. Bake in the oven for 30 minutes, or until the danish is golden brown.
- Remove the danish from oven and let cool at 10 minutes before serving. Store leftovers in a covered container.
Tiana
I know that I have to use a new recipe for my breakfast, I love cheese, this would be what I am looking for. So delicious.
Kara
Delicious! Elegant! Different! I’ve made this recipe numerous times. I freeze my rhubarb so that I have it throughout the year. This recipe never disappoints and always impresses. Agree with previous posts that sometimes you need to add more cream cheese so it’s not to runny. Thank you!!
Dawn @ Words Of Deliciousness
I love danish and rhubarb, this looks delicious. Perfect for a Sunday brunch.
Lauren
First time making something like this. The rhubarb sauce recipe on this website was perfect, so I thought I’d give this recipe a try. The cream cheese mixture was extremely runny. I ended up doubling the amount of cream cheese to the whole 8 oz. block and adding a smidge of vanilla extract. Had way too much filling left because adding more made things very leaky. Also, roll the pastry dough very, very thin or your danish will come out doughy and undercooked. I had to throw out the first effort and bake it again with the modifications mentioned. I cooked mine a little over 30 minutes.
Shelby Law Ruttan
Hi Lauren, I'm not sure why your cheese mixture would have been too runny. The only thing I can think of would have been if you used both eggs in the mixture instead of the one that it calls for. I have had no issues making this and have not experienced a runny filling or unbaked dough. I am happy you were able to make it work on your second try. Thanks for stopping by! Shelby
Raegan
I’m sorry, but this was a complete mess. Way too much filling. Also, you’re not clear on which direction to cut the dough strips. I did it wrong.
Shelby Law Ruttan
Hi Raegan, I'm sorry you had a bad experience. You did not indicate if you read the entire post, but there are images within the post as well showing the clearly direction of cutting the strips. As for the filling, it only consists of 4 ounces of cream cheese (1/2 brick) and 1 egg with sugar that gives it volume and the 1/2 cup of rhubarb, if you had too much filling I am suspecting maybe you put both eggs in the filling instead of brushing the dough with the 2nd egg, or the rhubarb sauce was too thin.