Description
This delightful Strawberry Danish recipe features flaky puff pastry filled with a creamy vanilla-scented cream cheese mixture and topped with fresh, juicy strawberries. Finished with a tangy lemon glaze, these pastries are perfect for breakfast, brunch, or a sweet snack. The recipe is simple to follow and yields golden, flaky pastries with a burst of fresh fruit and creamy sweetness.
Ingredients
Scale
Puff Pastry and Filling
- 1 Frozen sheet puff pastry (thawed slightly)
- 4 oz Cream cheese (room temperature)
- 3 tablespoons White granulated sugar
- 1 teaspoon Pure vanilla extract
- 2 cups Strawberries (washed, dried, and thinly sliced)
- 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 to 3 teaspoons Lemon juice
Instructions
- Thaw Puff Pastry: Remove the frozen puff pastry sheet from the freezer and let it sit on the counter for about 30 minutes to slightly thaw, making it easier to roll and shape.
- Prepare Cream Cheese Mixture: Use a hand mixer to beat the room-temperature cream cheese on high speed for 1 minute until smooth. Add 3 tablespoons of white granulated sugar and beat again 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. In a bowl, gently toss the strawberry slices with 1/2 tablespoon cornstarch and 1/2 tablespoon white granulated sugar to help thicken the juices during baking.
- Roll Out Puff Pastry: Lightly flour your countertop and place the thawed puff pastry sheet down. Roll it out gently to blend seams and create an even surface for cutting.
- Cut Pastry: Using a pizza cutter, cut the pastry sheet lengthwise in half, then cut each half into thirds to make six rectangles in total. Place the rectangles on a cookie sheet sprayed with non-stick baking spray. Using a sharp knife, score a 1/4 inch border around each rectangle, being careful not to cut all the way through.
- Fill Pastries: Spoon about 1 tablespoon of the cream cheese mixture into the center of each pastry rectangle. Spread it gently toward the scored edges with the back of a spoon without breaking the border. Arrange the sliced strawberries neatly on top, leaving some cream cheese visible around the edges.
- Apply Egg Wash: In a small bowl, whisk together 1 large egg with 2 teaspoons of water. Use a pastry brush to lightly coat the edges of each pastry rectangle with the egg wash to promote a golden, shiny crust.
- Bake: Preheat the oven to 400°F (200°C). Bake the pastries on the prepared cookie sheet for 20 to 25 minutes, or until puff pastry is golden brown and fully cooked.
- 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, pourable but thick enough to stay on the pastry without melting too quickly.
- Finish and Serve: Remove the baked Danish pastries from the oven and let them cool for a few minutes. Drizzle the lemon icing over the warm pastries for a fresh, citrusy finish before serving.
Notes
- Ensure the cream cheese is completely softened to avoid lumps in the filling.
- Do not overfill the pastries to prevent leaking during baking.
- Scoring the edge rather than cutting through helps create a puffed border around the filling.
- Use fresh, ripe strawberries for the best flavor and sweetness.
- The lemon glaze adds a bright contrast — adjust lemon juice quantity to taste.
- These pastries are best served warm but can be stored airtight and reheated gently.
