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.
All about it in the sense that I made it and now I’m trying to stop myself from making it again. Because if I make them again, I will most likely eat them all. I’m talking in one sitting. They are that good and my self-control is that bad. These cheese Danish pinwheels are my all time ride or die. I love it! It probably has to do with my obsession with all things creamy and everything salty-sweet.
This past week and weekend were bonkers. No complaints – all love – just busy. And now I’m ready to sit back and relax. Otherwise known as vacation time. When I take a break or go on vacation I make a list of all the “little things” I want to do. Obviously, the big things are planned i.e. reservation at the Blue Bayou (check), knowing the carb count of Butter Beer (check), and major pool time scheduled. But the little things can slip my mind if I don’t make a mental note of them.
My “Little Things” list for our Hogwarts/Disney days include:
- Lugging my DSLR camera around and taking lots of pictures
- Taking pictures of Daniel and me (this never happens)
- Insulin – Butter Beer, Insulin – Butter Beer Ice Cream, Insulin – Burty Bots in every flavor of beans
- Shoving kids out of the way so I can play with my interactive wand in the park
- Actually buying a picture of Daniel and me on the Mummy ride
- Getting these Mickey ears first thing (totally regretted not buying them last time)
- Following the “famous people at Disneyland” twitter account and promptly stalking any “d” list celebrity that might be there
- Correcting people when they are wrong about Harry Potter trivia #noregrets
- Finding a cool little restaurant the day we fly back (by recommendation of my Aunt Rena who is graciously hosting us)
- Find 10 moments to breathe in and out and to be thankful for this time off. We rarely get to do this. In addition, it’s because I’ve been so busy that we can pay for this trip. Gratitude is always the best attitude.
However, for all my peeps still hustling this week, I give you a little slice of heaven: Strawberry Rhubarb Ricotta Cheese Danish Pinwheels. Take some time to prep a nice little breakfast for yourself. Wake up a little earlier one day this week and enjoy coffee out on your porch. We can find little moments throughout our everyday lives to be thankful for. Add some fresh flowers from your garden or from the market to your table. Make this week amazing.
I think these Danish pinwheels would do the trick, but I’m a little biased. I mean they really and truly are the most delicious thing I’ve ever made with pastry dough.
Strawberry Rhubarb Ricotta Cheese Danish PinwheelsPrint Recipe
- 1 box of pastry dough
- 1 stalk of rhubarb
- 1 cup strawberries, sliced
- 1/2 cup sugar
- 1 teaspoon cinnamon
- 1/3 cup lemon juice
- 2 tablespoons cornstarch
- Pinch of salt
- 4 ounces cream cheese
- 2 tablespoons sugar
- 1 cup ricotta cheese, whole milk
- 1 egg for egg wash
Preheat the oven to 400 degrees.
Cut each sheet of pastry dough into 9 squares. Cut each corner of the square about 1 inch towards the middle.
Chop rhubarb and strawberries and place in a small saucepan with the sugar, cinnamon, lemon juice, and corn starch. Place over medium heat and stir until the juices render and mixture thickens.
Whip room temperature cream cheese with ricotta cheese and sugar.
Scoop out about 2 tablespoons of the ricotta cream cheese mixture and place in the middle of each of the dough squares. Scoop about 1 tablespoon of the rhubarb strawberry mixture on top of the cream cheese. 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.
Whisk egg and brush over the top of the dough.
Bake for 12-15 minutes.
Let cool for about 10 minutes before eating.