Description
This delightful Strawberry Danish recipe features flaky puff pastry filled with a smooth, sweet cream cheese mixture topped with fresh strawberries. Finished with a zesty lemon icing, these pastries are perfect for breakfast, brunch, or an indulgent snack.
Ingredients
Scale
Puff Pastry and Filling
- 1 Frozen sheet puff pastry (thawed slightly)
- 4 oz Cream cheese (room temperature)
- 3 TBSP White granulated sugar
- 1 tsp Pure vanilla extract
- 2 cups Strawberries (washed, dried, cut into thin slices)
- 1/2 TBSP Cornstarch
- 1/2 TBSP White granulated sugar
- 1 Large egg
- 2 tsp Water
Lemon Icing
- 1/2 cup Powdered sugar (sifted)
- Zest half a lemon
- 2-3 tsp Lemon juice
Instructions
- Thaw Puff Pastry: Remove the frozen puff pastry sheet from the freezer and place it on the counter for about 30 minutes to thaw slightly, making it easier to work with.
- 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 beat for another minute. Mix in 1 teaspoon of vanilla extract until fully combined.
- Prepare Strawberries: Wash, dry, and thinly slice 2 cups of strawberries. Gently toss them with 1/2 tablespoon cornstarch and 1/2 tablespoon sugar to thicken the juices during baking.
- Roll Out Puff Pastry: Lightly flour a countertop, place the thawed puff pastry sheet on it, and roll it out slightly to blend seams and create an even surface.
- Cut Pastry: Using a pizza cutter, cut the pastry sheet in half lengthwise, then cut each half into thirds to make six rectangles. Transfer rectangles to a cookie sheet sprayed with non-stick spray. Score a 1/4 inch border around each rectangle without cutting through.
- Fill Pastries: Spoon about 1 tablespoon of cream cheese mixture into the center of each rectangle. Spread it gently towards the border using the back of a spoon without breaking the edge. Arrange sliced strawberries on top, leaving some cream cheese visible around the edges.
- Apply Egg Wash: Whisk together 1 large egg and 2 teaspoons water. Brush this egg wash lightly onto the edges of each pastry to promote a golden, shiny crust.
- Bake: Preheat oven to 400°F (200°C). Bake pastries on the prepared cookie sheet for 20 to 25 minutes until puff pastry is golden brown and cooked through.
- Prepare Lemon Icing: While baking, combine 1/2 cup sifted powdered sugar with lemon zest and 2 to 3 teaspoons lemon juice. Stir until smooth and pourable yet thick enough to hold on warm pastry.
- Finish and Serve: Remove pastries from oven, let cool for a few minutes, then drizzle with lemon icing before serving for a fresh citrus finish.
Notes
- You can substitute fresh strawberries with frozen ones if fresh aren’t available; just thaw and drain excess liquid.
- Make sure the cream cheese is softened to room temperature for easy mixing and smooth filling.
- Scoring the pastry avoids the filling leaking and helps maintain a neat border after baking.
- For extra flavor, add a pinch of cinnamon or nutmeg to the cream cheese mixture if desired.
- Use cold butter puff pastry for best flaky texture.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat briefly before serving.
