Description
This Strawberry Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and topped with fresh strawberries. Finished with a tangy lemon icing drizzle, these pastries provide a perfect balance of sweet and tart flavors alongside a buttery, golden crust. Ideal for breakfast, brunch, or a delightful dessert treat.
Ingredients
Scale
Puff Pastry
- 1 Frozen sheet puff pastry (thawed slightly)
Cream Cheese Filling
- 4 oz Cream cheese (room temperature)
- 3 tablespoons White granulated sugar
- 1 teaspoon Pure vanilla extract
Strawberry Topping
- 2 cups Strawberries (washed, dried, cut into thin slices)
- 1/2 tablespoon Cornstarch
- 1/2 tablespoon White granulated sugar
Egg Wash
- 1 Large egg
- 2 teaspoons Water
Lemon Icing
- 1/2 cup Powdered sugar (sifted)
- Zest of half a lemon
- 2-3 teaspoons Lemon juice
Instructions
- Thaw Puff Pastry: Remove the frozen puff pastry sheet from the freezer and let it sit at room temperature for about 30 minutes until it is slightly thawed and easier to handle.
- Prepare Cream Cheese Mixture: Using a hand mixer, beat the room temperature cream cheese on high speed for 1 minute until smooth. Add 3 tablespoons of white granulated sugar and continue beating on high speed for another minute. Mix in 1 teaspoon of pure vanilla extract until fully incorporated.
- Prepare Strawberries: Wash, dry, and thinly slice 2 cups of strawberries. In a bowl, gently toss the strawberry slices with 1/2 tablespoon of cornstarch and 1/2 tablespoon of white granulated sugar to help thicken the juices during baking.
- Roll Out Puff Pastry: Lightly flour a clean countertop and place the thawed puff pastry sheet on it. Roll gently to blend the seams and create an even surface.
- Cut Pastry: Use a pizza cutter to cut the puff pastry sheet in half lengthwise, then cut each half into thirds to make six rectangles. Transfer these rectangles to a cookie sheet sprayed with non-stick baking spray. Score a 1/4 inch border around each rectangle with a sharp knife without cutting all the way through the dough.
- Fill Pastries: Spoon about 1 tablespoon of the cream cheese mixture into the center of each rectangle. Spread it gently towards the scored edge with the back of a spoon, being careful not to break the border. Arrange the sliced strawberries over the cream cheese, leaving some cream cheese visible around the edges.
- Apply Egg Wash: In a small bowl, whisk together 1 large egg and 2 teaspoons of water. Using a pastry brush, lightly brush the egg wash over the edges of each pastry to achieve a golden and shiny crust when baked.
- Bake: Preheat the oven to 400°F (200°C). Bake the pastries on the prepared cookie sheet for 20 to 25 minutes, or until the puff pastry is fully cooked and golden brown.
- Prepare Lemon Icing: While the pastries bake, whisk together 1/2 cup sifted powdered sugar with the zest of half a lemon and 2 to 3 teaspoons of lemon juice until the icing is smooth and thick but still pourable.
- Finish and Serve: Remove the baked pastries from the oven and let them cool for a few minutes. Drizzle the lemon icing over the warm Danish pastries before serving for a refreshing citrus finish.
Notes
- Ensure the cream cheese is at room temperature before mixing to achieve a smooth filling.
- Do not cut all the way through the pastry when scoring the border to keep the edges puffed up during baking.
- You can substitute fresh strawberries with other berries like blueberries or raspberries if preferred.
- For a more decorative egg wash, brush the entire pastry surface lightly instead of just the edges.
- If puff pastry starts to melt during preparation, place it back in the refrigerator to firm up before proceeding.
