Rhubarb Pastries

Here we are at that time of year when rhubarb makes an appearance once again. As always, if you read my blog, you know I can’t resist featuring numerous rhubarb recipes during its growing season. The question is … do you love it or hate it? It demands an opinion. Is it fruit or a vegetable? Is it red or is it green? Doesn’t matter …. rhubarb is rhubarb. It is what it is and doesn’t care if we love it or leave it.

Today, I have made some rhubarb pastries. The tartness is there, as it should be, but is mellowed a bit by the velvety cream cheese so the sharpness is balanced. The night before just put the frozen puff pastry in the fridge to defrost. Make up the rhubarb compote and cream cheese mixture so they can chill overnight. The next morning its nothing more than a quick assembly job before you are ready to bake them.

Great little ‘upscale’ breakfast pastry!

Print Recipe
Rhubarb Pastries
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Brunch, dessert
Cuisine American, European
Keyword rhubarb danish
Servings
Ingredients
Course Brunch, dessert
Cuisine American, European
Keyword rhubarb danish
Servings
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Rhubarb Compote
  1. In a small pot, place rhubarb, orange juice, sugar, cinnamon, anise, vanilla & ginger. Bring to a boil then reduce heat to low; simmering for about 10 minutes. Rhubarb should be tender but still hold its shape. Set aside to cool completely.
Cream Cheese Filling
  1. In a bowl, beat cream cheese, powdered sugar, egg yolk, salt & vanilla together until well combined. Store in fridge until chilled. As with the compote, the cream cheese bakes better in these when it is chilled.
Assembly
  1. Preheat oven to 400 F. Line a baking sheet with parchment paper.
  2. Lay puff pastry sheet on a lightly floured surface & use a pizza cutter to create 16 small triangles (first cutting eight rectangles & then splitting them into 2 triangles each). Spread each triangle with a thin layer of cream cheese mixture & top with some rhubarb compote. Starting at the long end, roll each triangle into a crescent shape. Transfer pastries to a parchment lined baking sheet with space in between each one.
  3. Refrigerate pastries for 10 minutes then beat together egg white & water. Brush the surface of pastry with egg wash & bake 12-15 minutes or until golden. Allow to rest on baking tray for 5 minutes, then move to a cooling rack.
Topping
  1. In a bowl, whisk together powdered sugar, extract & milk. Drizzle over danish & garnish with toasted almond slices. Serve warm.
Recipe Notes
  • Usually puff pastry is packaged containing 2 sheets. I only wanted to make one but you will definitely have enough of the cream cheese & rhubarb fillings to make both sheets if you wish.

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