Crispy, Creamy, Sweet and Sour that’s how I would describe this delicious raspberry rhubarb breakfast pastry. The recipe starts with store-bought puff pastry, then a large dollop of cream cheese filling, and last but certainly not least a spoonful of homemade raspberry rhubarb jam.

How to Make Raspberry Rhubarb Jam

The rhubarb filling makes 2 cups of jam. Only ½ cup is used for the Danish recipe. Refrigerate the extra jam in a sealed jar up to 3 weeks or freeze up to 1 year.

HOW TO MAKE RASPBERRY RHUBARB JAM INGREDIENTS LIST-full printable recipe below in recipe card

• 4 cups sliced fresh or frozen rhubarb (about 1½ pounds)
• 2 cups fresh or frozen unsweetened raspberries (about 9 ounces)
• 1¾ cups granulated sugar
• 1 tablespoon fresh lemon juice
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon salt
• ½ teaspoon vanilla extract

RASPBERRY RHUBARB JAM INSTRUCTIONS

1. THE NIGHT BEFORE: In a medium nonreactive bowl combine rhubarb, raspberries, sugar, lemon juice, cinnamon, and salt. Cover and chill overnight. This will allow the fruit to soften and macerate.
2. THE NEXT MORNING: In a 4 to 5 quart heavy nonreactive pot bring fruit mixture to boiling over medium, stirring often.
3. Bring mixture to a gentle boil (bubbles all over the surface even the center).
4. Gently boil until thickened (10-12 minutes) TIP: DO NOT START TIMING UNTIL THE TOP SURFACE IS IN FULL BOIL MODE
5. Remove from heat, stir in vanilla.
6. Transfer to a nonreactive boil, cool completely.
7. Pour into a jar. Store sealed jar in the refrigerator up to 3 weeks or freeze up to 1 year.

How to Make Sugar Free Raspberry Rhubarb Jam

If enjoying a full sugar jam is out of the question (due to health issues or calorie control), the solution is simple. Swap out the granulated sugar for sugar substitute and a little water. The remaining ingredients stay the same.

SUGAR SUBSTITUTE: Allulose doesn’t crystallize (Splenda) while Erythritol added in high quantities (over ½ cup) tends to crystallize and leave a crunchy texture. For this recipe I used 1¾ cups of Splenda + ½ cup of water.

Does the Fruit Have to Macerate?

The sugar draws out the moisture from the fruit and breaks down (softens) the fruit creating a wonderful sweet syrup. Leave the fruit in the the sugar mixture overnight for best results.

WHAT DOES NON-REACTIVE MEAN?

Non-reactive means the material the pot, pan, bowl or utensil is made of or coated with will not react with acids

ACIDIC FOODS

• lemon juice
• tomatoes
• vinegar
• most stone fruit and berries (bananas and melons are the most common exception)

WHAT MATERIALS ARE NON-REACTIVE?

• stainless steel
• ceramic
• glass
• enamel
• wood
• plastic

WHAT MATERIALS SHOULD I STAY AWAY FROM?

What happens if I use a reactive pan or bowl? The dish will have a harsh metallic taste.

• aluminum
• copper
• cast-iron

How to Make Rhubarb Cream Cheese Danish

Homemade pastries are one of those things that looks way harder than it is. I’m not going to sugar coat the process there are several steps but they are easy steps and the reward is a delicious reward that will have your family not only impressed but also satisfied. Combining the tartness of the rhubarb with sweet raspberries creates the perfect balance of flavors.

RASPBERRY RHUBARB BREAKFAST PASTRY INGREDIENTS LIST-full printable recipe below in recipe card

THE NIGHT BEFORE RASPBERRY RHUBARB JAM

• 4 cups (about 1½ pounds) sliced fresh or frozen rhubarb, unsweetened
• 2 cups ( about 9 ounces) fresh or frozen raspberries
• 1¾ cups granulated sugar
• 1 tablespoon fresh lemon juice
• ¼ teaspoon ground cinnamon
• 1/8 teaspoon salt
• ½ teaspoon vanilla extract

CREAM CHEESE FILLING INGREDIENTS LIST

• 1 (8 ounce) block cream cheese, softened
• 1 large egg yolk
• 3 tablespoons granulated sugar
• ½ teaspoon vanilla extract

CREAM CHEESE DANISH INGREDIENTS LIST

• 1 (17.3 ounce) package frozen puff pastry sheets (2 sheets) thawed
• 1 large egg
• 3 tablespoons turbinado (raw) sugar

HOW TO MAKE RASPBERRY RHUBARB BREAKFAST PASTRIES INSTRUCTIONS—MAKES 8 DANISH

1. Make the night before jam as instructed above in the HOW TO MAKE RASPBERRY RHUBARB JAM section (full recipe below in printable recipe card)
2. In a medium mixing bowl, whip together the cream cheese, egg yolk, sugar, and vanilla until light, fluffy, and creamy. Set aside and prepare the danish pastry dough.
3. Preheat oven to 400°. Position oven rack in the center of the oven.
4. Line a cookie sheet with parchment paper. —I ONLY BAKED ONE SHEET OF PASTRY AT A TIME—
5. On a lightly floured surface gently unfold one sheet of dough (keep the other sheet refrigerated until ready to use).
6. Cut the dough into 4 equal squares (the dough is not a perfect square) some pieces were 4½ inches and some were 4¾ inches. Perfection is not that important.
7. Place 4 dough squares (evenly spaced out) on the prepared cookie sheet.
8. For each square, fold 1½ inches of all four corners in toward the center of square. Press the corners into the center.
9. Spoon 2 tablespoons of the cream cheese filling onto the center of each pastry. Use the back of a spoon to spread filling slightly and create an indent in each center.
10. Spoon about 1 tablespoon of jam into each indentation.
11. In a small bowl, whisk together the egg, 1 tablespoon water, and a pinch of salt.
12. Brush egg wash over pastries, sprinkle with turbinado sugar.
13. Bake rotating baking sheets once, until puffed and dark golden brown 25-30 minutes. NOTE: I used a convection oven my baking time was 10 minutes, turn, and bake an additional 5 minutes.

HOW TO STORE CREAM CHEESE DANISHES

When you purchase packaged bakery danish at the bakery department of a grocery store they come in a plastic clam shell container. The container keeps germs out but still allows for air to circulate. This is a way of controlling condensation from forming in the container. If serving the baked danish the same day DO NOT put the danish in an airtight container. Simply place a cotton towel over them.

LEFTOVER DANISH STORAGE: For any leftover cheese danish I recommend storing them in an airtight container in the refrigerator. When ready to serve follow the reheat instructions below.

HOW TO REHEAT LEFTOVER DANISH: Place danish on a cookie or baking sheet lined with parchment paper. Turn on broiler and cook until warm and crisp.

MORE EASY TO MAKE DANISH RECIPES

• APPLE TOFFEE CHEESE DANISH
• CHEESE FILLED DANISH ROLLS
• EASY APPLE TURNOVERS

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In conclusion, creating a homemade rhubarb cheese Danish is not only a delicious and satisfying experience, but also a chance to tap into your creativity and impress your taste buds. As discussed, by following a few simple steps and using quality ingredients, you can craft a delectable pastry that will rival any bakery. Trust me, your taste buds will thank you. And if you’re feeling generous, share this recipe with your friends and family so they can join in on the deliciousness. Have fun creating something ridiculously good. 💗Sheryl