Strawberry Rhubarb Danish Pastries are like strawberry rhubarb pie but rolled up in a soft, individual-sized pastry. You will love their flaky sweet flavor!
Strawberry Rhubarb Danish Pastries
These Strawberry Rhubarb Danish Pastries are heavenly. My good friend brought me some rhubarb the other day so I decided it was about time I figured out how to make something with it! These Strawberry Rhubarb Danish Pastries were the yummy result of my experimenting. The best part about these is they were super easy to make!
Try Something New
If you’re like me and have been putting off cooking with rhubarb, take it from me, it wasn’t bad. I don’t know why I was intimidated by it. Probably just because I have never tried. Rhubarb is tart, yummy, and tastes so good with strawberries! I should really call these cheater danishes, but you can just tell your friends and neighbors that you made them from scratch and they will never know the difference. The frosting isn’t as sweet as most frostings, but the cream cheese flavor compliments the sweet danishes perfectly.
More Fruity Desserts
There are so many great options for dessert when you consider the wide array of fruit-featured options. Check out some of these great recipes and let us know what you think.
- Easy Fruit Pizza is a must-try recipe this summer. Sugar cookie crust, cream cheese and fresh fruit — what could possibly be better?
- Raspberry Peach Cobbler is a tasty treat and a delicious way to use fresh summer peaches and raspberries. So simple to make with only five ingredients!
- Easy Phyllo Cups with Fruit are a light dessert that are simple enough for kids but fancy enough for party guests.
- Fresh Strawberry Cake is perfect year round. Loaded with fresh strawberries in both the cake itself and the frosting, it’s perfect for anytime you find yourself with extra strawberries.
How to Make Strawberry Rhubarb Danish Pastries
- 1 carton strawberries sliced into quarters
- 2 stalks rhubarb chopped into small pieces
- 16 grands crescent rolls (2 packages)
- Preheat oven to 350.
- In a sauce pan over medium-high heat combine water and butter until butter begins to melt. Mix the sugar and cornstarch together, then stir into the water until dissolved. Add the rhubarb and bring to a boil, then let boil while stirring for 2 minutes. Remove from heat and add the vanilla and strawberries.
- Unroll the crescent rolls and pinch together two triangles to make a rectangle. Scoop a large spoonful of the strawberry mix into the center of the rectangle. Fold all the corners into the center and pinch them together. Some of the strawberry mix should still be peaking out.
- Place each danish on a cookie sheet that has been sprayed with cooking spray. I like to sprinkle the top of each danish with a little sugar (optional).
- Bake for 12 to 15 minutes, until nice and golden.
- Cool 10 minutes before frosting.
Cream Cheese Frosting:
- Whip the frosting ingredients with an electric mixer.
- I like to pipe the frosting on with a decorating bag or a plastic sandwich bag with a small hole cut in one corner.