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