Begin by dicing fresh rhubarb into small pieces and placing them in a bowl. Toss the rhubarb with sugar and let it macerate for at least 10 minutes to draw out moisture and enhance sweetness. After the time is up, drain any excess liquid.

In a large mixing bowl, beat softened cream cheese with an egg, vanilla extract, and flour until the mixture is smooth and creamy. This should take about 3-5 minutes.

Lightly flour your work surface and roll out the thawed puff pastry into a rectangle, about 1/8 inch thick. Cut the pastry into smaller rectangles.

Spread a generous layer of cream cheese filling on one half of each rectangle, then top with the prepared rhubarb. Fold the pastry over and press the edges to seal.

Slice each filled pastry rectangle into strips, about 1 inch wide, and gently twist each strip several times. Place on a parchment-lined baking sheet.

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

Allow the Danish twists to cool on the baking sheet for a few minutes before serving.