Begin by dicing fresh rhubarb into small pieces and place them in a mixing bowl. Toss with sugar and let it sit for at least 10 minutes to draw out its natural juices.

In a separate bowl, beat full-fat cream cheese with an egg, vanilla extract, and all-purpose flour until the mixture is smooth and thick.

On a lightly floured surface, roll out your puff pastry until it’s about 1/8-inch thick. Spread the cream cheese mixture evenly over one half of the pastry.

Spoon the drained rhubarb over the cream cheese filling, then fold the unfilled half of the pastry over the filling, pressing the edges to seal.

Cut the pastry into 1-inch strips and twist each one several times to create a spiral shape. Place twisted strips onto a parchment-lined baking sheet.

Preheat your oven to 375°F (190°C). Bake for 20-25 minutes, or until the twists are golden brown.

Allow the Danish Twists to cool slightly on the baking sheet before transferring them to a wire rack.