Rhubarb and busy hands are in abundance around here come June every year. With our subsistence net in the water and a good haul of fish under our belts we have been nonstop smoking, canning, and freezing a bounty of salmon.
The F/V Sea Breeze launched back on the 20th of June and the guys have been fishing every tide since. The catches have been incredible and I have loved following along through KDLG’s Bristol Bay Fisheries Report. It is always bittersweet this time of year, bustling and buzzing with excitement, hanging nets, making bread and other goodies to send out on the water, listening to the guys crank away on the engines, and scrub the decks only to be left onshore when the season actually kicks off. Someone has to stay behind to parent our kiddos while Bronson captains the boat… I miss it but know I’ll be back out there one day with our passel of kid deckhands and be hauling in the catch once again.
Until then I’ll bake, be shore support, and take pride in getting a few desserts disguised as breakfast on the table including these incredibly easy and delicious Danishes!
Rhubarb Raspberry Cream Cheese Danishes (makes 18 – 5×3 inch Danishes)
- Two sheets of puff pastry (10x15inches, the typical standard size for store purchased dough
For the cream cheese filling:
- 1 – 8 ounces package of cream cheese
- 1/4 cup confectioners sugar + more for sprinkling
- 1 large egg yolk
- 1 small pinch of salt
- ‘1 teaspoon vanilla
For the rhubarb raspberry compote topping:
- 1 cup raspberries
- 1 cup roughly chopped rhubarb (approximately 1-2 stalks)
- 1/4 cup sugar
In the bowl of a stand mixer with a paddle attachment or in a large bowl with a wooden spoon, cream together until smooth the cream cheese, 1/4 cup of confectioners sugar, egg yolk, salt, and vanilla. Scoop into either a piping bag or ziplock and set aside.
Roll out or unfold your puff pastry sheets onto a lightly floured surface. Cut each sheet into 9 equal pieces. I’ve found most pre-made dough sheets come folded in thirds, it is easy to cut along these folds and then simply cut each long strip into thirds creating 9 rectangles. Repeat with the second sheet to make 18 pieces.
Transfer the rectangles to two baking sheets lined with parchment paper. Using a sharp knife score a small square inside of each dough piece and poke a few holes with a fork inside the small square. This small rectangle is where the cream cheese filling will be piped and the holes help prevent the center from rising allowing just the edges to puff up.
Pipe the cream cheese filling into the perforated squares equally dividing the filling between all 18 pastries. Loosely cover each tray with plastic wrap and allow to rise at room temperature for 1 hour and 15 minutes.
Meanwhile in a medium saucepan over medium/high heat cook the rhubarb until the chopped stalks emit their juices and become soft. Mix in the raspberries and sugar cook until thicken, this will take approximately 30 minutes. Allow to cool.
Preheat the oven to 425 degrees Fahrenheit. Just prior to baking the pastries,., beat the remaining egg and brush over the edges. In the center of each pastries, over the cream cheese filling scoop a dollop of the rhubarb raspberry compote and bake for 10 minutes, rotate pans and reduce heat to 375 degrees. Bake for another 6-8 minutes until the edges are a dark golden brown.
Cool on wire racks and sprinkle just before serving with a bit of powdered sugar if desired.
Recipe adapted from this Cheese Danish recipe from the Samantha Seneviratne at the New York Times.