Energy has been hard to come by lately. So, life has slowed down a bit to accommodate. The slow-down felt unnatural at first, but it’s become welcomed and needed as we try to correct my hypothyroidism. Official diagnosis, finally. I’m ready to go back to my normal go-go-go ways like when doing dishes didn’t completely wipe me out for the day, but there will still be lapses while we work to get correct dosages.
It’s nice to feel like it’s not my fault — to have an answer, to have clarity. I am not lazy, withdrawn, anxious, and overweight by nature. I have a thyroid issue. Man, it feels good to relax and let go of that! Hope is well on its way! And, while this makes the trek to my front door, I’ve still been marking off some of my Summer Bucket List 2019. I’ve already read two non-fiction books successfully.
We’ve been eating pretty simply. We don’t have a garden or surplus of fruit in our non-existent yard, but we do live next to a farmers’ market and stone fruit is trickling in. The other day at the grocery store I smelled two perfect peaches and selected them to eat as a dessert. The peachy-aroma wafted through the whole produce aisle, and I was smitten to find the best ones to take home with me. Salads, apples, and peanut butter have made for a pretty amazing lunch. Yesterday, I made a big ole’ pot of gumbo for dinner and ate it while finishing the last chapter of Stranger Things 3. When I’m feeling a sweet tooth coming on, I make myself a snack of white toast and marmalade. It’s my combo right now.
Have you been sticky? It’s been sticky. Oregon is having a weird bout of mugginess and overcast skies. I can only hope this means that summer won’t then bleed into fall. It’s taking me two showers a day to wash off the sweat from, you guessed it, doing the dishes. However, I have loved the summer raindrops pounding against our south-facing windows in the afternoon.
I’ve been wanting to re-test and re-shoot these pinwheels for a while now. They’re from the blog a few years back, but it’s been really hard to find good rhubarb this time of year. Oregon Fruit just launched Rhubarb in Strawberry Sauce, and now, my problems are solved. I can now make these little guys anytime now. With a defrost of puff pastry here, a whisk of cream cheese and ricotta cheese, and an opening of a can there — we have this fun little pastry. It’s only slightly sweet so we can totally justify these little pinwheels for breakfast. And, we will.
Strawberry Rhubarb Ricotta Cheese Danish Pinwheels
The perfect, simple, and easy recipe for Strawberry Rhubarb Ricotta Cheese Danish Pinwheels. They are impossibly simple and delicious!
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 45 minutes
Ingredients
1 box of puff pastry dough
1 stalk of rhubarb
1 can of Oregon Fruit Products Rhubarb in Strawberry Sauce
2 tablespoons cream cheese
1/4 cup ricotta cheese, whole milk
1 egg yolk + 1 tablespoon cream for egg wash
Instructions
Preheat the oven to 400 degrees.
Cut each sheet of pastry dough into 9 squares. Cut each corner of the square about 1 inch towards the middle but not cutting completely to the middle.
Mix egg wash. Dip a finger into the egg wash and paint into the middle circle of each pastry square. Take one corner of the dough and fold over towards the center and press into the egg wash. Continue with each of the four sections until it looks like a pinwheel.
Drain the can of rhubarb.
Whip room-temperature cream cheese with ricotta cheese.
Scoop out about 1 to 2 teaspoons of the ricotta cream cheese mixture and place in the middle of each of the dough squares. Scoop a few of the rhubarb sections and place on top of the cream cheese.
Brush the leftover egg wash over the top of the dough.
Bake for 12-15 minutes.
Let cool for about 10 minutes before eating.
Keywords: breakfast, donuts, croissant
I’m speechless these look sooo good! Will definitely be making these to grace my morning table! Have a fab vacation Karlee-You and Daniel sooo deserve this time! Enjoy!
Thanks so much, Mary! It was the BEST!!!!
Do you know if you can freeze these prior to baking? Not sure how well the ricotta freezes.
That’s a great question! I haven’t tried it. I’m assuming it wouldn’t work because the pastry would get soggy. But I’ll try it out the next time I make em’.