Description
A recipe for flaky pastries filled with sweet-tart rhubarb and rich cream cheese, assembled using a distinct chevron folding technique.
Ingredients
Scale
- 1 package (14.1 ounces) all-butter puff pastry, thawed
- 1 cup fresh rhubarb, finely chopped
- 1/4 cup granulated sugar (for rhubarb)
- 1 tablespoon cornstarch
- 1/4 cup water
- 8 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- 2 tablespoons milk (for egg wash)
- 1/2 cup powdered sugar (for glaze)
- 1 tablespoon milk or lemon juice (for glaze)
Instructions
- Prepare the rhubarb filling: Combine chopped rhubarb, 1/4 cup granulated sugar, cornstarch, and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture thickens and the rhubarb softens slightly, about 5 to 7 minutes. Remove from heat and let cool completely.
- Prepare the cream cheese filling: In a bowl, beat the softened cream cheese, 1/4 cup powdered sugar, and vanilla extract until smooth. Set aside.
- Prepare the pastry: Unroll the thawed puff pastry sheet onto a lightly floured surface. Cut the sheet lengthwise into two equal strips.
- Assemble the filling base: Spread half of the cream cheese mixture evenly down the center of one pastry strip, leaving a 1-inch border on all sides. Top the cream cheese with half of the cooled rhubarb filling, spreading it gently over the cream cheese. Repeat this process with the second pastry strip.
- Form the chevron shape: Cut each filled strip crosswise into 2-inch wide rectangles. You now have four rectangles, each filled down the center. Take one rectangle. Using a sharp knife, make diagonal cuts from the edge of the filling toward the edge of the pastry, creating strips about 1/2 inch wide on each side of the filling. Do not cut through the filling.
- Fold the chevron: Starting at one end, fold the cut strips alternately over the filling, creating a zigzag or chevron pattern across the top of the filling. Press the ends gently to seal. Repeat for all four pieces.
- Prepare for baking: Place the formed danishes on a baking sheet lined with parchment paper. Whisk the egg and 2 tablespoons of milk together for the egg wash. Brush the pastry edges lightly with the egg wash.
- Bake: Preheat your oven to 400°F (200°C). Bake for 18 to 22 minutes, or until the pastry is puffed and golden brown.
- Glaze: While the danishes cool slightly, whisk together the 1/2 cup powdered sugar and 1 tablespoon of milk or lemon juice until smooth. Drizzle the glaze over the warm danishes.
Notes
- Ensure the rhubarb filling is completely cool before assembling; warm filling will melt the cream cheese and make the pastry soggy.
- For the sharpest chevron folds, chill the assembled danishes for 15 minutes before brushing with egg wash and baking.
- Use all-butter puff pastry for the best flaky texture.
- Prep Time: 30 min
- Cook Time: 25 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Danish
- Calories: 350
- Sugar: 25
- Sodium: 250
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 38
- Fiber: 2
- Protein: 6
- Cholesterol: 55