Description
This delightful Strawberry Danish recipe features flaky puff pastry filled with a smooth and sweetened cream cheese mixture topped with fresh, juicy strawberries. Finished with a tangy lemon glaze, these pastries offer a perfect balance of creamy, fruity, and citrus flavors for a delicious breakfast or dessert treat.
Ingredients
Scale
Pastry & Cream Cheese Filling
- 1 frozen sheet puff pastry (thawed slightly)
- 4 oz cream cheese (room temperature)
- 3 tbsp white granulated sugar
- 1 tsp pure vanilla extract
Strawberry Topping
- 2 cups strawberries (washed, dried, thinly sliced)
- 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
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 it is slightly thawed and pliable enough to handle.
- Prepare Cream Cheese Mixture: Using a hand mixer, beat the cream cheese on high speed for one 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.
- Prepare Strawberries: Wash, dry, and thinly slice 2 cups of strawberries. Gently toss them with 1/2 tablespoon cornstarch and 1/2 tablespoon white granulated sugar to help thicken their juices while baking.
- Roll Out Puff Pastry: Lightly flour your countertop and place the thawed puff pastry on it. Roll slightly to merge any seams and create an even surface for cutting.
- Cut Pastry: With a pizza cutter, cut the sheet lengthwise in half and then each half into thirds to form six rectangles. Transfer the rectangles to a non-stick sprayed baking sheet. Score a 1/4 inch border around each rectangle using a sharp knife without cutting completely through.
- Fill Pastries: Spoon about 1 tablespoon of the cream cheese mixture into the center of each rectangle. Spread gently, leaving the scored border untouched. Top the cream cheese with sliced strawberries, leaving some cream cheese exposed near the edges.
- Apply Egg Wash: Whisk together 1 large egg and 2 teaspoons water. Brush this egg wash lightly on the pastry edges to achieve a golden, glossy finish after baking.
- Bake: Preheat the oven to 400°F (200°C). Bake pastries on the prepared baking sheet for 20 to 25 minutes, until puff pastry is golden brown and cooked through.
- Prepare Lemon Icing: While baking, mix sifted powdered sugar with lemon zest and 2-3 teaspoons lemon juice until smooth, thick, and pourable to avoid melting too quickly on warm pastry.
- Finish and Serve: Remove pastries from the oven and cool for a few minutes. Drizzle the lemon icing over warm Danish pastries for a fresh, citrus-enhanced finish before serving.
Notes
- Ensure the cream cheese is fully softened at room temperature for easier mixing.
- Use fresh, ripe strawberries for the best flavor and texture.
- The cornstarch helps prevent sogginess by absorbing excess strawberry juice during baking.
- Egg wash creates a shiny, golden crust – don’t skip this step.
- The lemon glaze adds a zesty brightness that complements the sweetness of the strawberries and cream cheese.
- These Danish pastries are best enjoyed the same day but can be stored in an airtight container at room temperature for up to 1 day.
