Strawberry Rhubarb Ricotta Cheese Danish Pinwheels, people. I’m making all things strawberry rhubarb right now, and I really don’t plan to stop. I guess once all the rhubarb is gone it will be a natural end, but if I could, I’d make that combo year-round. I made a strawberry rhubarb upside down coffee cake last week and now I’m all about this ricotta cheese Danish pastry.
Author: Olive and Artisan
, room temperature
Preheat the oven to 400 degrees F (200 degrees C).
Cut each sheet of
Pastry Dough (1 box)
into nine squares. Cut each corner of the square about one inch towards the middle.
In a saucepan, combine
Rhubarb (1 stalk)
Fresh Strawberries (1 cup)
Granulated Sugar (1/2 cup)
Lemon Juice (1/3 cup)
Ground Cinnamon (1 tsp)
Corn Starch (2 Tbsp)
over medium heat and stir until the juices render and mixture thickens.
Cream Cheese (1/2 cup)
Ricotta Cheese (1/2 cup)
Whole Milk (1/2 cup)
Salt (1 pinch)
Granulated Sugar (2 Tbsp)
Scoop out about 2 tablespoons of the ricotta cream cheese mixture and place in the middle of each of the dough squares. Scoop about one tablespoon of the rhubarb strawberry mixture on top of the cream cheese.
Take one corner of the dough and fold over towards the center and continue with each of the four sections until it looks like a pinwheel.
and brush over the top of the dough. Bake for 12 to 15 minutes. Let cool for about 10 minutes before eating.
Nutrition Per Serving
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