Strawberry Rhubarb Danish Pastries

4.80 from 5 votes
5 Comments

This post may contain affiliate links. See our disclosure policy.

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 Danishes

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.

READ NEXT: 33+ Super Easy Breakfast Ideas

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.

Strawberry Rhubarb Danishes

Strawberry Rhubarb Danish Pastries

4.80 from 5 votes
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!
Prep Time 15 mins
Cook Time 12 mins
Total Time 27 mins
Course Dessert
Cuisine Danish
Servings 24

Ingredients

  • 1 carton strawberries sliced into quarters
  • 2 stalks rhubarb chopped into small pieces
  • 16 grands crescent rolls (2 packages)

Sauce:

Cream Cheese Frosting:

Instructions

  • 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.

Nutrition Information

Calories: 143kcalCarbohydrates: 22gProtein: 1gFat: 6gSaturated Fat: 3gCholesterol: 7mgSodium: 170mgPotassium: 25mgFiber: 1gSugar: 15gVitamin A: 91IUVitamin C: 1mgCalcium: 14mgIron: 1mg

Did you try this recipe?

Share It on Instagram!

Mention @favoritefamilyrecipes or tag #favoritefamilyrecipes!

Share This With the World

PinYummly

About the author

Emily Walker

Emily lives in Meridian, Idaho, with her husband, Beau, a physician assistant, and her three incredible children: a son and two daughters. Travel is one of her favorite ways to experience new cultures and cuisines, and she has a love for all things Disney.

More about Emily Walker

Similar Recipes

Leave a comment

Your email address will not be published.

How many stars would you give this recipe?




Comments

  1. 5 stars
    Mmm!! I will take this any day! We love strawberries & love a good danish, so together is even better!

  2. 4 stars
    This 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!