Description
This Strawberry Danish recipe features flaky puff pastry filled with a creamy sweetened cream cheese layer and fresh strawberry slices, topped with a tangy lemon glaze. It’s a perfect breakfast or dessert treat that’s easy to prepare using store-bought puff pastry and fresh ingredients.
Ingredients
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 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 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: While the pastry is thawing, use a hand mixer to beat the cream cheese on high speed for 1 minute until smooth. Add in 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.
- 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 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 using 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
- Make sure not to thaw the puff pastry completely; it should be slightly soft but still cold to roll and cut easily.
- Use room temperature cream cheese to ensure a smooth filling without lumps.
- Scoring the border without cutting through helps create a raised edge during baking, keeping the filling contained.
- If lemon juice is too thin, add gradually to powdered sugar to achieve the right pourable consistency of the icing.
- Serve the Danish warm for the best texture and flavor experience.
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Category: Breakfast, Dessert, Pastry
- Method: Baking
- Cuisine: American