Strawberry Danishes (Printable)
Buttery puff pastry filled with sweetened cream cheese and fresh strawberries, baked until golden and drizzled with vanilla glaze.
# What You'll Need:
→ Pastry Base
01 - 1 sheet (approximately 8.8 oz) puff pastry, thawed
→ Cream Cheese Filling
02 - 4 oz cream cheese, softened to room temperature
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon pure vanilla extract
05 - 1 teaspoon freshly grated lemon zest
→ Strawberry Topping
06 - 1 cup fresh strawberries, hulled and sliced
07 - 1 tablespoon granulated sugar
08 - 1 teaspoon fresh lemon juice
→ Egg Wash
09 - 1 large egg
10 - 1 tablespoon whole milk
→ Optional Glaze
11 - ½ cup powdered sugar
12 - 1-2 teaspoons milk
13 - ¼ teaspoon vanilla extract
# How To Make:
01 - Preheat your oven to 400°F. Line a rimmed baking sheet with parchment paper for easy cleanup.
02 - In a medium mixing bowl, combine softened cream cheese, granulated sugar, vanilla extract, and lemon zest. Beat with a hand mixer or whisk until completely smooth and creamy, about 2 minutes.
03 - In a separate small bowl, gently toss sliced strawberries with 1 tablespoon sugar and lemon juice. Let sit while you prepare the pastry to draw out some of the natural juices.
04 - On a lightly floured work surface, roll out puff pastry sheet to smooth any creases. Using a sharp knife or pizza cutter, cut into 8 equal rectangles, approximately 4×4 inches each.
05 - Transfer pastry squares to the prepared baking sheet. Using a small knife, score a border about ½ inch from each edge, being careful not to cut all the way through the dough. This creates a raised edge when baked.
06 - Spoon approximately 1 tablespoon of cream cheese mixture into the center of each square, staying within the scored border. Arrange strawberry slices attractively over the cream cheese.
07 - In a small bowl, whisk together egg and 1 tablespoon milk until well combined. Lightly brush the pastry edges with egg wash using a pastry brush, avoiding the filling area.
08 - Bake for 18-20 minutes until pastry is puffed, deeply golden brown, and the center is set. Rotate the baking sheet halfway through for even browning.
09 - Let danishes cool on the baking sheet for 10 minutes. For the optional glaze, whisk powdered sugar with 1-2 teaspoons milk and vanilla until smooth. Drizzle over cooled danishes immediately before serving.
# Expert Tips:
01 -
- The puff pastry does all the heavy lifting, making you look like a trained pastry chef with about twenty minutes of actual effort
- That cream cheese filling hits the perfect sweet-tangy note that keeps these from being cloyingly sweet
02 -
- Working quickly with cold puff pastry is non-negotiable. If it gets warm and sticky, pop it back in the fridge for fifteen minutes and regroup.
- That scored border is not just for looks. It keeps the filling from spilling over and creating a sticky mess on your baking sheet.
03 -
- Don't overcrowd your baking sheet. These need room to puff up and spread, and if they're touching, they'll steam instead of bake properly.
- If your strawberries are particularly juicy, give them a quick drain before adding to the danishes to prevent a soggy bottom situation.