Description
This Strawberry Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and fresh sliced strawberries. Topped with a tangy lemon icing, these homemade pastries are a delightful combination of sweet, creamy, and citrus flavors. Perfect as a breakfast treat or elegant dessert, they offer an inviting presentation with minimal effort.
Ingredients
Scale
Puff Pastry
- 1 frozen sheet puff pastry (thawed slightly)
Cream Cheese Filling
- 4 oz cream cheese (room temperature)
- 3 tablespoons white granulated sugar
- 1 teaspoon pure vanilla extract
Strawberry Topping
- 2 cups strawberries (washed, dried, cut into thin slices)
- 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 from the freezer and let it sit at room temperature for about 30 minutes until it is slightly thawed and easier to work with.
- Prepare Cream Cheese Mixture: Using a hand mixer, beat the cream cheese on high speed for 1 minute until smooth. Add 3 tablespoons of white granulated sugar and continue beating for another minute. Mix in 1 teaspoon of pure vanilla extract until fully combined.
- Prepare Strawberries: Wash, dry, and thinly slice 2 cups of strawberries. Place them in a bowl and gently toss with 1/2 tablespoon cornstarch and 1/2 tablespoon white granulated sugar to help thicken the juices during baking.
- Roll Out Puff Pastry: Lightly flour a clean countertop. Place the thawed puff pastry sheet on it and roll slightly to blend seams and create an even surface.
- Cut Pastry: Using a pizza cutter, slice the pastry sheet lengthwise into two equal halves. Then cut each half into thirds to make six rectangles. Transfer these to a cookie sheet sprayed with non-stick baking spray. Score a 1/4 inch border around each rectangle with a sharp knife without cutting through.
- Fill Pastries: Place about 1 tablespoon of the cream cheese mixture into the center of each rectangle. Spread it gently toward the scored border using the back of a spoon. Arrange the sliced strawberries on top, leaving the edges visible.
- Apply Egg Wash: Whisk together 1 large egg and 2 teaspoons water in a small bowl. Using a pastry brush, lightly brush the egg wash onto the edges of each pastry to help them turn golden and shiny 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 golden brown and fully cooked.
- 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 lemon juice. Stir until smooth and pourable but still thick enough so it doesn’t melt immediately on the warm pastries.
- Finish and Serve: Remove the Danish pastries from the oven and let them cool for a few minutes. Drizzle the lemon icing over the warm pastries before serving for a fresh, citrusy finish.
Notes
- Make sure the cream cheese is at room temperature for easy mixing and smooth texture.
- Do not over-thaw the puff pastry; it should be soft enough to handle but still cold.
- Scoring the border helps contain the filling and creates a beautiful puffed edge.
- You can substitute fresh lemon juice with lime juice for a different citrus twist.
- Serve pastries warm for the best flavor and texture.
- Store leftovers in an airtight container and reheat gently in an oven to maintain crispiness.
