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!
These Strawberry Rhubarb Danish Pastries are heavenly. My good friend brought me some rhubarb the other day so I figured 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!
Rhubarb wasn’t so bad to cook with either, 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.
How to Make Strawberry Rhubarb Danish Pastries
Strawberry Rhubarb Danish Pastries
INGREDIENTS
- 1 small carton strawberries sliced into quarters
- 1 to 2 stalks rhubarb depending on size-chopped into small pieces
- 2 packages grands crescent rolls
Sauce:
- 1/3 c. water
- 1/3 c. sugar
- 1 Tbsp cornstarch
- 1 Tbsp butter
- 1/2 tsp. vanilla
Cream Cheese Creamy Frosting:
- 1/2 pkg. cream cheese
- 1/2 c. milk
- 1 c. powdered sugar
INSTRUCTIONS
- Preheat oven to 350. In a sauce pan over medium-high heat combine water and butter until butter begins to melt. Mix together the sugar and cornstarch and add to the water in the sauce pan while stirring. 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. Do a large spoon full 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 tops with a little sugar (optional), then bake for 12 to 15 minutes, until nice and golden.
- While baking, whip together the frosting ingredients with an electric mixer. When danishes are done baking and have cooled for 10 minutes, top with frosting. I like to pipe it out using a sandwich bag with a small hole cut in one corner.
Liz says
August 7, 2013 at 9:02 amYum – thank you!
kristol says
September 19, 2013 at 6:39 amThis is a great recipe! But two things. I think the cornstarch and water need to dissolve, and then add to melted butter. Then the frosting recipe is way runny. I think maybe it is 1/2 T milk, instead of 1/2 cup?? Thanks for the recipe!