Begin by dicing about two cups of fresh rhubarb into small pieces. Toss the diced rhubarb with half a cup of sugar in a bowl and let it macerate for 10-15 minutes.

In a mixing bowl, beat together 8 ounces of softened full-fat cream cheese, one egg, one teaspoon of vanilla extract, and two tablespoons of all-purpose flour.

On a lightly floured surface, unfold two sheets of store-bought puff pastry and spread the cream cheese mixture evenly across one half of each pastry sheet.

Spoon the drained rhubarb evenly over the cream cheese filling, then fold the other half of the pastry over the filling and seal the edges tightly.

Preheat your oven to 375°F (190°C). Place the twisted danish on a parchment-lined baking sheet and bake for 20-25 minutes.

Once baked, remove the danish twists from the oven and let them cool on the baking sheet for about 5 minutes.