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Strawberry Rhubarb Danish Pastries are like strawberry rhubarb pie but rolled up in a soft, individual-sized pastry.
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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!
Ingredients in Strawberry Rhubarb Danish Pastries
- Fresh Strawberries
- Fresh Rhubarb
- Pre-made Crescent Roll Dough – you can also use store-bought puff pastry dough or check out or easy recipe for homemade crescent rolls.
Sauce
- Water
- Sugar
- Corn Starch
- Butter
- Vanilla Extract
Cream Cheese Mixture
- Cream Cheese
- Milk
- Powdered Sugar
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! Because they don’t use dough made from scratch, 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. Instead of a glaze or a cream cheese filling, these pastries have a cream cheese drizzle on top.
Frequently Asked Questions
Rhubarb has a very sour, bright flavour that mixes well with the sweetness of strawberries. The two balance each other out quite well.
Rhubarb is in season from late April to July.
Store leftovers in a large storage ziplock bag or airtight container. Keep in the fridge. You can also store them in the freezer.
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How to Make Strawberry Rhubarb Danish Pastries
Strawberry Rhubarb Danish Pastries
Ingredients
- 1 pound strawberries sliced into quarters
- 2 stalks rhubarb chopped into small pieces
- 16 grands crescent rolls (2 packages)
Sauce:
- 1/3 cup water
- 1/3 cup sugar
- 1 tablespoon cornstarch
- 1 tablespoon butter
- 1/2 teaspoon vanilla
Cream Cheese Frosting:
- 4 ounces cream cheese
- 2 tablespoons milk (add more if needed)
- 1 cup 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 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.
Notes
- Use store-bought puff pastry dough or check out or easy recipe for homemade crescent rolls.
- Replace the rhubarb with another tart fruit like raspberries.
- Use fresh strawberries and rhubarb from your local farmers market for the best taste!
Nutrition Information
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SO yummy! I had some rhubarb in the freezer and I am so happy I made this!
Mmm!! I will take this any day! We love strawberries & love a good danish, so together is even better!
Great idea!! My family would love waking up to these! The smell alone is amazing!
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!
Yum – thank you!