Rhubarb Danish

Rhubarb Danish 

Laminated pastry (croissant dough 

Danish cheese: 

4 # cream cheese 

14 oz sugar 

2 oz butter 

4 oz flour 

4 eggs 

1/8 cup vanilla 

2 scraped vanilla beans 

Poached rhubarb: 

@ 6 pounds of rhubarb

32 oz orange mango juice 

32 oz water 

6 tea bags chamomile honey vanilla 

1/3 cup honey 

Salt 

Cream the cream cheese with everything but eggs & vanilla until lumpless! Then add eggs and vanilla & don't mix too long. 

Slice rhubarb to desired length. I did 2.5 inch diagonal slices. Combine all together in a metal bowl and put into oven. 

I did 300 for like 20-30 minutes.. Until soft but still crispy. 

Take out of oven and let sit for a couple hours before draining. 

Then cut out desired croissant shapes. 

Fill with some rhubarb and Danish cheese. (Both are easier to work with chilled for a few hours!) 

Bake and eat and enjoy!