Begin by dicing your rhubarb and placing it in a mixing bowl. Sprinkle sugar over the rhubarb and toss to coat evenly. Let this mixture sit for about 10 to 15 minutes, then drain off any excess liquid.

In a separate bowl, beat together the softened cream cheese, egg, vanilla extract, and flour until smooth and creamy—about 2 to 3 minutes of mixing.

On a floured surface, roll out your thawed puff pastry sheet into a rectangle, roughly 12x16 inches, then spread the prepared cream cheese mixture evenly over one half of the pastry.

Layer the drained rhubarb mixture evenly over the cream cheese filling. Fold the pastry to cover the rhubarb, slice into strips, and twist each strip gently.

Preheat your oven to 375°F (190°C) and line a baking tray with parchment paper. Place the twisted danish on the tray and bake for 20 to 25 minutes until golden brown.

After baking, allow the danish twists to cool slightly on a wire rack for about 5 minutes before serving.