Strawberry Rhubarb Cheese Danish

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Try my Strawberry Rhubarb Cheese Danish recipe with flaky puff pastry, creamy vanilla cream cheese filling, fresh strawberries, and tart rhubarb. These easy homemade cheese danishes are perfect for spring brunch, Mother’s Day, Easter, breakfast pastries, or afternoon coffee. A quick and simple puff pastry dessert recipe that tastes just like a bakery treat.

There are people out there laminating butter blocks at 6 a.m. for brunch. And then there’s me — standing in my Munich kitchen with store-bought puff pastry, a tub of cream cheese, and the first rhubarb of the season, fully convinced I’ve hacked life.

These Strawberry Rhubarb Cheese Danishes look like something you’d buy at a fancy Scandi bakery where everyone wears linen and the coffee costs €6. But they’re secretly absurdly easy. Flaky puff pastry, creamy vanilla custard filling, tart rhubarb, sweet strawberries, and a little jam situation happening underneath? Honestly dangerous.

They’re perfect for Mother’s Day brunches, spring coffee dates, baby showers, Easter, or those weekends where you want to have your girls over for coffee, bubbles and something sweet.

The Best Puff Pastry to Buy

Use an all-butter puff pastry if you can find one. It makes a huge difference in flavor and gets much crispier and flakier than the cheaper shortening-heavy versions.

In Germany, the refrigerated puff pastry sheets work beautifully. In North America, I like:

• Dufour (the luxury option)
• Pepperidge Farm
• Trader Joe’s all-butter puff pastry when available seasonally

Frozen puff pastry is completely fine — just thaw it in the fridge overnight, not on the counter. Warm puff pastry becomes sticky, floppy, and emotionally unstable very quickly.

Tips for Working with Store-Bought Puff Pastry

• Keep the pastry cold at all times. If it gets soft while assembling, pop the tray into the fridge for 10 minutes before baking.
• Don’t skip scoring the border. That little trick gives you those beautiful bakery-style raised edges.
• Egg wash matters. Don’t skip it.

Can I Make These Ahead for Brunch?

Option 1: Prep Ahead

Assemble the danishes the night before, cover tightly, and refrigerate. Bake fresh in the morning.

Option 2: Bake Ahead

Bake them fully a day ahead and store loosely covered at room temperature for up to 24 hours. Reheat briefly in the oven at 300°F / 150°C to crisp them back up.

Storage

These are best the day they’re baked, but leftovers keep in the fridge for 2–3 days. The pastry softens slightly, but they’re still excellent with coffee the next morning.

For more delicious rhubarb recipes, try my Rhubarb Cookies with Pistachios and my Rhubarb and Custard Tart.

For more Strawberry goodness, bake my Fresh Strawberry Cake or try my Strawberry Rhubarb ice Cream

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Strawberry Rhubarb Cheese Danishes Recipe

Strawberry Rhubarb Cheese Danishes made with flaky puff pastry, creamy vanilla cream cheese filling, fresh strawberries, and tart rhubarb. These easy homemade danishes are perfect for spring brunch, Mother’s Day, Easter, breakfast pastries, or afternoon coffee. A quick and simple puff pastry dessert recipe that tastes just like a bakery treat.

Course Breakfast, brunch

Cuisine American, German

Keyword rhubarb custard danish, strawberry custard danish

Prep Time 20 minutes

Cook Time 20 minutes

Total Time 40 minutes

Servings 8

Calories 250 kcal

Ingredients

For the fruit

• 2 stalks rhubarb about 150 g / 1 cup sliced
• 150 g strawberries about 1 cup sliced
• 1/2 lemon
• 100 g strawberry rhubarb jam about 1/3 cup

For the custard filling

• 200 g cream cheese softened (about 3/4 cup)
• 1 egg yolk
• 1 tbsp instant vanilla pudding powder or cornstarch + 2 tsp vanilla paste
• 4 tbsp sugar
• zest of 1/2 lemon
• 1 tbsp lemon juice

For the pastry

• 1 sheet puff pastry about 250 g / 8 oz
• 1 egg yolk for brushing
• 25 g chopped pistachios or sliced almonds about 3 tbsp
• vanilla sugar or coarse sugar for sprinkling
• powdered sugar for dusting

Instructions

1. Peel the rhubarb if needed and cut into small thin slices. Slice the strawberries as well.
2. In a bowl, mix the cream cheese, egg yolk, vanilla pudding powder or cornstarch, sugar, lemon zest, and lemon juice until smooth and creamy.
3. Preheat the oven to 400°F / 200°C conventional bake. Line a baking sheet with parchment paper.
4. Roll out the puff pastry and cut into 8 equal rectangles.
5. Using a knife, lightly score a border about 1/4 inch around each rectangle, making sure not to cut all the way through.
6. Brush the borders with egg yolk.
7. Spread a spoonful of the cream cheese filling inside the border of each pastry. Add a small spoonful of jam on top, then arrange the strawberries and rhubarb over the filling.
8. Sprinkle the pastry edges with pistachios and a little vanilla sugar.
9. Bake for about 20 minutes or until deeply golden, puffed, and crisp.
10. Let cool slightly and dust generously with powdered sugar before serving.
11. Because if you’re making puff pastry danishes at home, subtlety is no longer necessary.