Description

This delightful Strawberry Danish recipe features flaky puff pastry filled with a creamy sweetened cream cheese mixture topped with fresh sliced strawberries. Finished with a zesty lemon glaze, these pastries are perfect for breakfast, brunch, or a special treat. The puff pastry creates a light and crisp base, while the cream cheese and strawberries provide a luscious, fruity center bursting with flavor.

Ingredients

Scale

Puff Pastry Base

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 Topping

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 of half a lemon
2-3 tsp Lemon juice

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Instructions

Thaw Puff Pastry: Remove the frozen sheet of puff pastry from the freezer and let it sit on the counter for about 30 minutes until it slightly softens, making it easier to roll and shape.
Prepare Cream Cheese Mixture: While the pastry is thawing, beat the cream cheese on high speed with a hand mixer for 1 minute until smooth. Add 3 tablespoons of white sugar and beat again for another minute. Mix in 1 teaspoon of pure vanilla extract until fully combined.
Prepare Strawberries: Wash, dry, and slice the strawberries thinly. Gently toss them with cornstarch and 1/2 tablespoon of sugar to help thicken their juices during baking.
Roll Out Puff Pastry: Lightly flour your countertop and lay the thawed puff pastry on it. Roll the sheet slightly to blend any seams and create an even surface.
Cut Pastry: Cut the sheet lengthwise in half, then cut each half into thirds to make six rectangles. Place these on a non-stick sprayed cookie sheet. Using a sharp knife, score a 1/4 inch border around each rectangle carefully without cutting all the way through to allow for raised edges while baking.
Fill Pastries: Spoon about 1 tablespoon of the cream cheese mixture into the center of each rectangle. Spread it gently towards the scored border with the back of a spoon, being careful not to break the edges. Arrange sliced strawberries atop the cream cheese, leaving the edges visible.
Apply Egg Wash: Whisk together the egg and water. Brush this egg wash on the pastry edges to give a golden, glossy finish when baked.
Bake: Preheat the oven to 400°F (200°C). Bake the pastries for 20 to 25 minutes until puffed and golden brown.
Prepare Lemon Icing: While baking, whisk together powdered sugar, lemon zest, and lemon juice to create a smooth but thick icing.
Finish and Serve: Remove the pastries from the oven and let cool slightly. Drizzle the lemon icing over the warm Danish pastries just before serving for a fresh, tangy finish.

Notes

Allow the puff pastry to thaw just enough to be workable but still cold for best flakiness.
Use room temperature cream cheese to ensure a smooth filling without lumps.
Scoring the pastry edges helps create a raised border to contain the filling and strawberries during baking.
The cornstarch in the strawberries prevents the juices from making the pastry soggy.
The egg wash promotes a beautiful golden and shiny crust.
The lemon glaze adds a bright citrus contrast that complements the sweet strawberries and creamy filling perfectly.