Strawberry Danish (Print Version)
Flaky, buttery pastries layered with cream cheese and fresh strawberries, baked until golden and drizzled with glaze.
# What You'll 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 lemon zest
→ Strawberry Filling
06 - 1½ 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 - ¾ cup powdered sugar
13 - 2–3 teaspoons milk
14 - ½ teaspoon vanilla extract
# How to Cook:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - Combine softened cream cheese, granulated sugar, vanilla extract, and lemon zest in a small bowl. Mix until smooth and creamy. Set aside.
03 - In a separate bowl, toss diced strawberries with granulated sugar, lemon juice, and cornstarch. Set aside.
04 - Roll out the thawed puff pastry sheet and cut into 8 equal squares. Score a ½-inch border around each square, being careful not to cut all the way through.
05 - Place 1 tablespoon of cream cheese filling in the center of each pastry square. Gently spread within the scored border. Spoon 1 tablespoon of strawberry filling over the cream cheese layer.
06 - Beat egg with milk. Brush the outer pastry borders with the egg wash using a pastry brush.
07 - Transfer pastries to the prepared baking tray. Bake for 18 to 22 minutes, or until puffed and golden brown.
08 - Remove pastries from the oven and cool slightly on a wire rack.
09 - If desired, whisk powdered sugar, milk, and vanilla extract in a small bowl to form a smooth glaze. Drizzle over cooled pastries.
# Expert Advice:
01 -
- It&aposs one of those treats that seem much fancier than the effort it actually takes, a little secret you&aposll find yourself using again and again.
- Whenever I serve these, guests always ask for seconds—which makes me feel like I&aposve conjured a bit of bakery magic at home.
02 -
- Once I tried baking these straight from frozen pastry and they baked unevenly—let them thaw or you&aposll end up with raw centers and burnt edges.
- Mixing the strawberries with cornstarch keeps the pastries from getting soggy, especially if you use frozen fruit—nothing ruins that first bite faster than a puddle underneath.
03 -
- Puff pastry likes cold; handle it quickly and use cold baking trays for the best lift.
- Use a sharp paring knife to score the edges, not a serrated one—it keeps the rise even and pretty.