Strawberry and Rhubarb Cheese Danish
6 pastries
Servings 6
Ingredients
Rhubarb curd
- 6 ounces rhubarb chopped
- ¼ cup plus 2 tablespoons granulated sugar divided
- 2 tablespoons water
- 2 large egg yolks
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons butter
Mascarpone filling
- 2 ounces cream cheese softened at room temperature
- 2 ounces mascarpone softened at room temperature
- 1 large egg yolk
- ½ teaspoon vanilla extract
- 2 tablespoons granulated sugar
Remaining ingredients
- 6 ounces strawberries fresh
- 1 tablespoon honey
- 1 sheet puff pastry thawed
- egg wash (1 egg beaten with 1 tablespoon water)
- 2 tablespoons apricot preserves
Instructions
- Preheat oven to 400 degrees F.
- Make the rhubarb curd. Combine the chopped rhubarb with 2 tablespoons sugar and 2 tablespoons water in a small saucepot. Bring to a simmer over medium heat and continue to cook until the rhubarb is soft. Remove from heat and puree the mixture until smooth. Let cool.
- Whisk together the rhubarb puree with ¼ cup sugar, 2 egg yolks, lemon juice, and lemon zest in a small pot. Heat the mixture over low heat and continue to cook until the curd has thickened, stirring frequently. Make sure to constantly stir the curd to prevent the eggs from scrambling. Once the curd is thick enough to coat the back of a spoon, remove from heat and add the butter, stirring until it's melted. Transfer the curd to a bowl and place plastic wrap directly on top, touching the surface of the curd. Let cool completely.
- Meanwhile, make the mascarpone cream filling. Whip together the mascarpone with the cream cheese, egg yolk, vanilla, and sugar until well combined. Set aside.
- Slice the strawberries into ⅛-inch thick slices. Drizzle 1 tablespoon honey on the strawberries and let them sit for 10 minutes.
- Lightly dust a clean work counter with flour. Unwrap the puff pastry and cut it into 6 equal rectangles. Use a knife and score a ¼-inch border on each rectangle, making sure not to actually cut the pastry. Place 1 heaping tablespoon of the cheese filling in the center of each pastry, making sure not spread it outside of the border. Place 1 tablespoon of the curd on top.
- Arrange the strawberries on top of the curd, about 2 strawberries per pastry. Brush the edges of the pastry with the egg wash and bake them for 20-25 minutes or until golden brown.
- Microwave the apricot jam for 10 seconds or until warm. Brush the apricot jam on the strawberries. Let the pastries cool completely and dust with powdered sugar before serving.
Video
Notes
This recipe makes enough rhubarb curd for 12 pastries. If you would like to make 12 pastries, double the amount for the remaining ingredients.
You can make the rhubarb curd up to 3 days in advance.
