Strawberry Danish
A delightful flaky pastry filled with creamy filling and topped with fresh strawberries, perfect for brunch or dessert.
Ingredients
Pastry and Filling
- 1 sheet Frozen sheet puff pastry (thawed slightly)
- 4 oz Cream cheese (room temperature) Use softened for easy mixing.
- 3 tbsp White granulated sugar For the cream cheese mixture.
- 1 tsp Pure vanilla extract
- 1 Large egg For egg wash.
- 2 tsp Water To mix with egg for egg wash.
Strawberry Filling
- 2 cups Strawberries (washed, dried, thinly sliced) Ensure they are well-coated with cornstarch.
- ½ tbsp Cornstarch Used to thicken juices.
- ½ tbsp White granulated sugar For strawberries.
Glaze
- ½ cup Powdered sugar (sifted)
- 2–3 tsp Lemon juice To mix in the glaze.
Instructions
Preparation
- Preheat your oven to 400°F.
- Thaw the frozen puff pastry on a clean counter for about 10-15 minutes.
- In a mixing bowl, combine cream cheese, white sugar, and vanilla extract, whisking until smooth.
- Wash and dry the strawberries thoroughly, then slice them thinly.
- In a small bowl, mix the sliced strawberries with cornstarch and remaining ½ tablespoon of sugar.
- Roll out the pastry into a rectangle, about 1/8 inch thick, and transfer it to a baking sheet lined with parchment paper.
- Spread the cream cheese mixture over the center of the pastry, leaving a 1-inch border.
- Layer the strawberries over the cream cheese filling.
Assembly and Baking
- Fold the edges of the pastry over the filling, crimping well to seal.
- Whisk the egg and water to create an egg wash, and brush it over the pastry edges.
- Bake in the preheated oven for about 25-30 minutes, until golden brown.
Finishing Touch
- Allow the Danish to cool slightly after baking.
- Mix sifted powdered sugar, lemon zest, and lemon juice until smooth and drizzle over the pastry.
Notes
This Danish can be served warm or at room temperature. Store leftovers wrapped loosely at room temperature for one day or in the refrigerator for up to three days.