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.
Total Time
30min
4.7
3 Ratings
Author: Olive and Artisan
Servings:
6
Ingredients
•
1
box
(17.3 oz)
Pastry Dough
•
1
stalk
Rhubarb
, chopped
•
1
cup
Fresh Strawberries
, sliced
•
2/3
cup
Granulated Sugar
•
1
tsp
Simply Organic Cinnamon, Ground
•
2
Lemons
, freshly squeezed
•
2
Tbsp
Corn Starch
•
1
pinch
Salt
•
1/2
cup
Cream Cheese
, room temperature
•
1/2
cup
Ricotta Cheese
•
1/2
cup
Whole Milk
•
1
Eggland's Best Classic Egg
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
2.
Cut each sheet of Pastry Dough (1 box) into nine squares. Cut each corner of the square about one inch towards the middle.
3.
In a saucepan, combine Rhubarb (1 stalk), Fresh Strawberries (1 cup), Granulated Sugar (1/2 cup), juice from Lemons (2), Simply Organic Cinnamon, Ground (1 tsp), and Corn Starch (2 Tbsp) over medium heat and stir until the juices render and mixture thickens.
4.
Whip Cream Cheese (1/2 cup) with Ricotta Cheese (1/2 cup), Whole Milk (1/2 cup), Salt (1 pinch), and Granulated Sugar (2 Tbsp) until smooth.
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.
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.
7.
Whisk Eggland's Best Classic Egg (1) 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
CALORIES
217
FAT
9.5 g
PROTEIN
3.6 g
CARBS
30.7 g
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