Begin by dicing fresh rhubarb into small pieces and placing them in a bowl. Sprinkle sugar over the rhubarb, tossing gently to coat. Let the mixture sit for 10–15 minutes at room temperature and drain the excess liquid.

In a mixing bowl, beat the full-fat cream cheese until smooth and creamy. Add an egg, a splash of vanilla extract, and a tablespoon of all-purpose flour, mixing until fully incorporated.

On a lightly floured surface, roll out the chilled puff pastry into a large rectangle about 1/8 inch thick. Cut the pastry into strips, spread the cream cheese filling along the center, and layer the macerated rhubarb on top.

Carefully fold the sides of each pastry strip over the filling and twist them two or three times to form a charming shape. Place the twisted danishes on a parchment-lined baking sheet.

Preheat the oven to 375°F (190°C). Bake the danish twists for 20–25 minutes, or until golden brown and puffed.

Allow the danishes to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely before serving.