Strawberry Danish Pastry (Printable Version)

Buttery puff pastry squares filled with cream cheese and glazed strawberries, ready in 45 minutes.

# What You Need:

→ Pastry

01 - 1 sheet puff pastry (about 9 oz), thawed if frozen

→ Cream Cheese Filling

02 - 4 oz cream cheese, softened
03 - 2 tbsp granulated sugar
04 - 1 tsp vanilla extract
05 - 1 tsp lemon zest

→ Strawberry Filling

06 - 1 1/2 cups fresh strawberries, hulled and diced
07 - 2 tbsp granulated sugar
08 - 1 tsp lemon juice
09 - 1 tsp cornstarch

→ Egg Wash

10 - 1 large egg, beaten
11 - 1 tbsp milk

→ Optional Glaze

12 - 3/4 cup powdered sugar
13 - 2-3 tsp milk
14 - 1/2 tsp vanilla extract

# How To Make It:

01 - Preheat the oven to 400°F and line a baking tray with parchment paper.
02 - In a small bowl, mix cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy. Set aside.
03 - In a separate bowl, toss diced strawberries with granulated sugar, lemon juice, and cornstarch until evenly coated. Set aside.
04 - Unfold the puff pastry and cut into 8 equal squares. Score a 1/2-inch border around each square without cutting all the way through.
05 - Place 1 tablespoon of cream cheese filling in the center of each square and gently spread within the border.
06 - Spoon 1 tablespoon of strawberry mixture over the cream cheese layer on each square.
07 - Brush the pastry borders with egg wash made from the beaten egg mixed with milk.
08 - Bake in the preheated oven for 18 to 22 minutes, or until pastries are puffed and golden brown.
09 - Remove pastries from the oven and let cool slightly on a wire rack.
10 - For the optional glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled pastries as desired.

# Helpful Hints:

01 -
  • The cream cheese filling feels like a secret cheesecake nestled in each pastry.
  • This recipe rescued many a lazy brunch with its effortless elegance.
02 -
  • One rushed morning, I didn't let the pastry thaw long enough—instant breakage, and my filling went everywhere.
  • Letting the Danishes cool a bit before glazing keeps the drizzle from vanishing into the crust.
03 -
  • Score the dough lightly: too deep and the filling escapes.
  • Macerate strawberries 5 minutes longer so their flavor intensifies and the juices thicken.

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