Strawberry Danish (Printable)
Buttery puff pastry squares topped with cream cheese and strawberries, baked until golden with an optional glaze.
# What You Need:
→ Pastry
01 - 1 sheet puff pastry (approximately 9 ounces), thawed if frozen
→ Cream Cheese Filling
02 - 4 ounces cream cheese, softened
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon grated lemon zest
→ Strawberry Filling
06 - 1 1/2 cups fresh strawberries, hulled and diced
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon lemon juice
09 - 1 teaspoon cornstarch
→ Egg Wash
10 - 1 large egg, beaten
11 - 1 tablespoon milk
→ Optional Glaze
12 - 3/4 cup powdered sugar
13 - 2 to 3 teaspoons milk
14 - 1/2 teaspoon vanilla extract
# How To Make It:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a small mixing bowl, blend cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy. Set aside.
03 - In a separate bowl, gently toss diced strawberries with granulated sugar, lemon juice, and cornstarch until evenly coated. Set aside.
04 - Unroll the puff pastry and cut into 8 equal squares. Using a sharp knife, lightly score a 1/2-inch border around each square without cutting through the dough.
05 - Place 1 tablespoon of the cream cheese mixture in the center of each square and gently spread, keeping inside the border. Spoon 1 tablespoon of the strawberry mixture over the cream cheese layer.
06 - Brush the edges of the pastry squares with egg wash (beaten egg mixed with milk) to enhance browning.
07 - Bake for 18 to 22 minutes until the pastry is puffed and golden brown. Remove from oven and place on a wire rack to cool slightly.
08 - In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled pastries as desired.
# Expert Advice:
01 -
- You get that bakery-level flakiness and sweetness with hardly any fuss thanks to frozen puff pastry.
- The creamy cheese filling makes each bite taste like a secret indulgence you earned before noon.
02 -
- I once overloaded the pastry – trust me, a restrained hand with the filling prevents a runny disaster.
- Letting the pastries cool before glazing keeps the drizzle from just melting away.
03 -
- Cubing the strawberries smaller results in less soggy centers and prettier finishes.
- If using frozen berries, always thaw fully and dab away moisture for best results.