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RECIPE
12 INGREDIENTS7 STEPS30MIN

Strawberry Rhubarb Ricotta Cheese Danish Pinwheels

4.7
3 Ratings

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Olive and Artisan

Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
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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.
30MIN
Total Time

Olive and Artisan

Recipe developer, writer, photographer and pun making extraordinaire. I’m passionate about developing mouth watering recipes that are balanced with amazing flavor combos.
GO TO BLOG

Ingredients

US / METRIC
Servings:
6
Serves 6
1 box
Pastry Dough
1 stalk
Rhubarb , chopped
1 cup
1 tsp
Ground Cinnamon
1/3 cup
2 Tbsp
1 pinch
1/2 cup
Cream Cheese , room temperature
1/2 cup
Ricotta Cheese
1/2 cup
Whole Milk
1

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Nutrition Per Serving

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CALORIES
519
FAT
22.5 g
PROTEIN
10.9 g
CARBS
70.9 g

Cooking Instructions

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Step 1
Preheat the oven to 400 degrees F (200 degrees C).
Step 2
Cut each sheet of Pastry Dough (1 box) into nine squares. Cut each corner of the square about one inch towards the middle.
Step 3
In a saucepan, combine Rhubarb (1 stalk), Fresh Strawberry (1 cup), Granulated Sugar (8 tablespoon), Lemon Juice (1/3 cup), Ground Cinnamon (1 teaspoon), and Corn Starch (2 tablespoon) over medium heat and stir until the juices render and mixture thickens.
Step 4
Whip Cream Cheese (4 ounce) with Ricotta Cheese (1/2 cup), Whole Milk (1/2 cup), Salt (1 pinch), and Granulated Sugar (2 tablespoon) until smooth.
Step 5
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.
Step 6
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.
Step 7
Whisk Egg (1) and brush over the top of the dough. Bake for 12 to 15 minutes. Let cool for about 10 minutes before eating.

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Nutrition Per Serving
Calories
519
% Daily Value*
Fat
22.5 g
29%
Saturated Fat
12.1 g
60%
Trans Fat
0.9 g
--
Cholesterol
72.0 mg
24%
Carbohydrates
70.9 g
26%
Fiber
3.1 g
11%
Sugars
27.7 g
--
Protein
10.9 g
22%
Sodium
567.1 mg
25%
Vitamin D
0.2 µg
1%
Calcium
154.1 mg
12%
Iron
0.7 mg
4%
Potassium
211.1 mg
4%
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