Description
This Strawberry Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and topped with sweetened strawberry slices. A light lemon icing adds a refreshing citrus finish to make an elegant and delicious breakfast or dessert treat, perfect for gatherings or a cozy morning at home.
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
Strawberry Topping
- 2 cups strawberries (washed, dried, 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
- 2-3 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 until slightly thawed and easier to handle.
- Prepare Cream Cheese Mixture: Using a hand mixer, beat the cream cheese on high speed for 1 minute until smooth. Add 3 tablespoons sugar and beat again for another minute. Mix in 1 teaspoon vanilla extract until fully combined.
- Prepare Strawberries: Wash, dry, and thinly slice 2 cups of strawberries. In a bowl, gently toss strawberries with 1/2 tablespoon cornstarch and 1/2 tablespoon sugar to thicken juices during baking.
- Roll Out Puff Pastry: Lightly flour the countertop and place the thawed puff pastry sheet down. Roll gently to blend seams and create an even surface.
- Cut Pastry: Using a pizza cutter, cut the pastry sheet lengthwise in half and then cut each half into thirds, making six rectangles. Transfer rectangles to a cookie sheet coated 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 gently toward the scored border, being careful not to break the edges. Arrange strawberry slices on top, leaving cream cheese visible at edges.
- Apply Egg Wash: Whisk the egg and water together in a small bowl. Lightly brush the edges of each pastry rectangle with the egg wash for a golden, shiny crust when baked.
- 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 pastries bake, mix sifted powdered sugar with lemon zest and 2 to 3 teaspoons lemon juice until smooth and pourable but thick.
- Finish and Serve: Remove pastries from oven and cool slightly. Drizzle lemon icing over warm pastries before serving for a bright citrus finish.
Notes
- Ensure the puff pastry is only slightly thawed for easier handling and better texture.
- Scoring the pastry border prevents the filling from overflowing while baking.
- The cornstarch mixed with strawberries helps absorb excess juice to keep pastries from becoming soggy.
- The lemon icing complements the sweetness and adds a refreshing tang.
- Use room temperature cream cheese for smooth, easy mixing.
- Serve the Danish pastries warm for best flavor and texture.
