Side Pannel
Rhubarb Cheese Danish
Rhubarb Cheese Danish
- Recipe Submitted by maryjosh on 02/02/2018
Ingredients List
- 1 sheet frozen puff pastry, thawed
- 4 ounces cream cheese, softened
- 1 egg
- 1/3 cup granulated sugar
- 1/2 teaspoon salt
- 1/2 cup Mom's Rhubarb Sauce Recipe
- 1 egg, whisked well (for brushing top of dough)
Directions
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!)
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!)
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