Description
Make flaky, sweet, and tart Rhubarb Danish Twists using homemade or store-bought puff pastry.
Ingredients
Scale
- 1 package (14.1 ounces) all-butter puff pastry, thawed
- 2 cups chopped fresh rhubarb (about 1/2 inch pieces)
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1/4 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- 1/2 cup powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon lemon zest
Instructions
- Prepare the rhubarb filling: Combine the chopped rhubarb, granulated sugar, cornstarch, lemon juice, and vanilla extract in a small saucepan.
- Cook the filling over medium heat, stirring often, until the rhubarb softens and the mixture thickens, about 8 to 10 minutes. Remove from heat and let the filling cool completely.
- If using store-bought puff pastry, unfold the thawed pastry sheets onto a lightly floured surface. If making from scratch, ensure your dough is chilled and laminated.
- Cut each pastry sheet into 6 equal rectangles (approximately 3 inches by 5 inches each).
- Place about 1 tablespoon of the cooled rhubarb filling down the center of each pastry rectangle.
- Fold the long sides of the pastry over the filling so they meet in the middle, slightly overlapping. Gently press the seam to seal.
- Twist the sealed dough gently 2 or 3 times to create the twist shape. Place the twists on a baking sheet lined with parchment paper.
- Brush the tops of the twists lightly with the beaten egg wash.
- Bake in a preheated oven at 400°F (200°C) for 15 to 18 minutes, or until the pastry is golden brown and puffed.
- While the twists cool slightly, prepare the glaze: Whisk together the powdered sugar, milk, and lemon zest until smooth.
- Drizzle the glaze over the warm or cooled twists before serving.
Notes
- For a quicker version, use pre-made puff pastry.
- If you prefer a less tart filling, increase the granulated sugar by 1 tablespoon.
- You can substitute strawberries for half of the rhubarb if desired.
- Prep Time: 20 min
- Cook Time: 18 min
- Category: Breakfast
- Method: Baking
- Cuisine: Danish
Nutrition
- Serving Size: 1 twist
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 45