Description
This Strawberry Danish recipe features flaky puff pastry filled with a creamy vanilla-infused cream cheese mixture and fresh, lightly sweetened strawberries. Finished with a zesty lemon icing drizzle, these delightful pastries are perfect for breakfast, brunch, or a sweet snack. The recipe uses simple ingredients and straightforward steps, culminating in golden, beautifully scored pastries with a refreshing citrus glaze.
Ingredients
Scale
Puff Pastry
- 1 Frozen sheet puff pastry (thawed slightly)
Cream Cheese Filling
- 4 oz Cream cheese (room temperature)
- 3 TBSP White granulated sugar
- 1 tsp Pure vanilla extract
Strawberry Filling
- 2 cups Strawberries (washed, dried, cut into thin slices)
- 1/2 TBSP Cornstarch
- 1/2 TBSP White granulated sugar
Egg Wash
- 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: Take the frozen sheet of puff pastry out of the freezer and place it on the counter. Let it sit for about 30 minutes to slightly thaw, making it easier to work with.
- Prepare Cream Cheese Mixture: Using a hand mixer, beat the cream cheese on high speed for 1 minute until smooth. Add 3 tablespoons of white granulated sugar and beat again on high for another minute. Mix in 1 teaspoon of pure vanilla extract until fully incorporated and creamy.
- Prepare Strawberries: Wash, dry, and thinly slice 2 cups of strawberries. Place them in a bowl and gently mix in 1/2 tablespoon of cornstarch and 1/2 tablespoon of white granulated sugar. This mixture will help thicken the strawberry juices during baking.
- Roll Out Puff Pastry: Lightly flour your countertop and place the thawed puff pastry sheet down. Roll it out slightly to blend the seams together, creating an even surface.
- Cut Pastry: Using a pizza cutter, cut the pastry sheet in half lengthwise. Then cut each half into thirds, resulting in six rectangles. Transfer these rectangles to a cookie sheet sprayed with non-stick baking spray. Using a sharp knife, score a 1/4 inch border around each rectangle without cutting all the way through.
- Fill Pastries: Spoon about 1 tablespoon of the cream cheese mixture into the center of each rectangle. Spread the cream cheese gently towards the scored border with the back of a spoon, being careful not to break the edge. Arrange the sliced strawberries delicately on top of 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 onto the edges of each pastry rectangle to ensure a golden, shiny crust when baked.
- Bake: Preheat your 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, combine 1/2 cup sifted powdered sugar with the zest of half a lemon and 2 to 3 teaspoons of lemon juice. Stir until the icing is smooth and pourable but thick enough to avoid melting too quickly on the warm pastry.
- Finish and Serve: Remove the baked Danish pastries from the oven and allow them to cool for a few minutes. Drizzle the lemon icing over the warm pastries before serving for a refreshing citrus finish.
Notes
- Ensure the puff pastry is only slightly thawed so it remains firm and easier to work with without becoming sticky.
- Let the cream cheese come to room temperature before mixing to achieve a smooth filling.
- Scoring the pastry edges without cutting through helps create a raised border that holds the filling in place during baking.
- The cornstarch added to the strawberries prevents the juices from making the pastry soggy.
- The egg wash helps achieve an attractive golden crust with a shiny finish.
- Adjust the lemon juice quantity in the icing to reach desired consistency and balance of tartness.
