Danish Rhubarb Pastries

Here in Denmark, summer is all about rhubarb and strawberries! We have plenty of them growing in our garden, and I absolutely love to use them in sweet pastries. Check out my recipe for our favorite rhubarb pie or my gorgeous strawberry-rhubarb tarts.

This year, I moved my rhubarb plants to an even better spot in the garden, and they are absolutely thriving! The warm, sunny weather has given me some wonderfully crispy rhubarb throughout May and June, and I’ve been stocking up my freezer. The other day, I baked these insanely delicious Danish pastry rolls filled with rhubarb, and I’m so excited to share the recipe with you!

What’s a Pastry Roll?

There’s not really a good English word for this Danish pastry treat – but sweet crescent rolls or pastry rolls comes closest! They are made with a wonderfully crispy pastry dough and filled with a mix of tart rhubarb and sweet marzipan filling. The dough is easy and quick to make and so easy to work with.

I top my rhubarb pastry rolls with sugar and almond slices, which turn delightfully crispy and crunchy during baking. But feel free to get creative – you could also decorate your rolls with icing or freeze-dried strawberries for an extra special touch.

How to Shape Rhubarb Pastry Rolls

To shape the rhubarb pastry rolls into relatively uniform sized rolls, it’s easiest to divide the dough into three equal portions, rolling each portion into a large circle. Then, cut each circle into six wedges (or eight if you want smaller rolls). On the wide end of each triangle, first spread the marzipan filling, then add the rhubarb filling.

Tip! If your rhubarb is very watery (can happen if it’s been frozen), squeeze out some of the juice before adding it to the rolls. Otherwise, you risk the rolls getting soggy.

Next, roll each triangle tightly from the wide end towards the tip. Place the rolls with the tip facing down on a baking tray lined with parchment paper. You should be able to fit 6-8 rolls on one baking tray. Let the rolls rise, then brush them with egg wash and sprinkle with sugar and almond slices before baking.

How to Bake Golden Pastry Rolls

To get beautifully golden pastry rolls, bake them at a high temperature. This results in a perfect balance of a crisp exterior and a soft, airy interior. Keep in mind that all ovens are different, and the higher the temperature, the more variation you can expect. If you’re unsure about your oven’s temperature, try test baking one roll first to test the timing, so your rolls don’t end up too dark.

Ideally, the rolls should achieve a dark golden color with toasted crispy almonds, while still being fully baked inside. For perfect results, bake them between 10-15 minutes at a temperature of 225-250°C (437-482°F) in a conventional oven. Keep a close eye while baking – the color can change quickly!

Recipe

Sweet Rhubarb Pastry Rolls

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The most delicious rhubarb crescent rolls with marzipan filling and crispy almonds. Golden rolls ready in just over an hour that taste absolutely amazing.

Time: 1 hour hr 30 minutes mins

Difficulty: Moderate

Yield: 18 pastry rolls

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Ingredients

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Rhubarb filling:

• 250 g rhubarb (chopped into small pieces)
• 50 g sugar

Dough:

• 2 ¼ tsp active dry yeast*
• 2 ½ dl milk (lukewarm)
• 500 g flour
• 1 tbsp sugar
• 1 tsp salt
• 250 g soft butter

Pastry filling:

• 100 g soft butter
• 125 g sugar
• 125 g marzipan (coarsely grated)

Topping:

• 1 egg (for brushing)
• Sugar for sprinkling
• Almond flakes

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Instructions

• Prepare the rhubarb by placing it in a small bowl. Sprinkle the sugar over the rhubarb and set aside.
  250 g rhubarb, 50 g sugar
• Dissolve the dry yeast in the lukewarm milk. Add the flour, sugar, salt, and soft butter, and knead the dough with your hands.** Divide the dough into three equal portions. Roll out one portion into a circle about 5mm thick. Cut the circle into 6 equal-sized triangles.
  2 ¼ tsp active dry yeast*, 2 ½ dl milk, 500 g flour, 1 tbsp sugar, 1 tsp salt, 250 g soft butter
• Mix the soft butter, sugar, and marzipan with your fingers to create the filling. Place a strip of filling on the wide end of each triangle. Top with 1-2 tablespoons of rhubarb (be careful not to add too much juice).
  100 g soft butter, 125 g sugar, 125 g marzipan
• Roll each triangle into a crescent and place them on a baking sheet lined with parchment paper. You should be able to fit 6-8 rolls per baking sheet. Repeat with the remaining dough, filling, and marzipan.
• Preheat your oven to 225 °C (437 °F)°-250 °C (482 °F). Let the rolls rise for 15 minutes. Brush with the egg wash and sprinkle with sugar and almond flakes.
  1 egg, Sugar for sprinkling, Almond flakes
• Bake for 10-15 minutes (depending on your oven). The rolls should be golden brown with crispy almonds when taken out. Transfer the rolls to a wire rack to cool completely.

Notes

*1 batch of the recipe you could also use 50 g fresh yeast instead of active dry yeast.

**If your dough is very sticky after kneading, place it in the freezer for 10-15 minutes. This could be because your butter was too soft. Avoid adding more flour if possible.

***Oven temperature may vary depending on your oven. If your oven tends to run hot, bake at 225°C (437°F). Otherwise, feel free to bake closer to 250°C (482°F). If you’re unsure, test one roll first. You can read more about baking time and temperature in the post text above the recipe.

Storage: Store the rolls in an airtight freezer bag for up to 3 days. They are best freshly baked.

Freezing: The rolls are freezer-friendly for up to 3 months, either unbaked or fully baked.

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