Heart-Shaped Strawberry Danishes (Printer-Friendly Version)
# What You'll Need:
→ For the Dough
01 -
1/4 cup warm water
02 -
2 1/4 teaspoons (1 packet) active dry yeast
03 -
1/2 cup milk, at room temperature
04 -
1 large egg, at room temperature
05 -
1/4 cup sugar
06 -
1 teaspoon salt
07 -
2 1/2 cups all-purpose flour, plus more for dusting
08 -
1 cup (2 sticks) unsalted butter, cold
→ For the Strawberry Cream Filling
09 -
8 ounces cream cheese, softened
10 -
1/4 cup sugar
11 -
1/2 teaspoon vanilla extract
12 -
Fresh strawberries, sliced for topping
→ For the Glaze (Optional)
13 -
1 cup powdered sugar
14 -
2 tablespoons milk or water
15 -
1/2 teaspoon vanilla extract
# Let's Cook!:
01 -
Dissolve yeast in warm water and let sit until frothy. In a large bowl, mix the frothy yeast with milk, egg, sugar, salt, and half the flour until smooth. Gradually add the remaining flour and mix until a dough forms.
02 -
Work the cold butter into the dough, then fold and turn the dough several times. Chill the dough for at least 1 hour.
03 -
On a floured surface, roll out the dough to about 1/4 inch thickness. Cut into heart shapes with a cookie cutter or by hand.
04 -
Place the dough hearts on a baking sheet lined with parchment paper. Let them rise in a warm place until they puff up slightly, about 30 minutes.
05 -
Preheat the oven to 375°F (190°C).
06 -
Mix softened cream cheese, sugar, and vanilla extract until well combined. Add chopped strawberries into the filling and stir until evenly mixed (or garnish with strawberries after filling the danishes).
07 -
Spoon a small amount of the strawberry cream filling into the center of each heart-shaped dough.
08 -
Bake in the preheated oven for 15-20 minutes, or until the danishes are golden brown.
09 -
Whisk together powdered sugar, milk (or water), and vanilla extract until smooth. Drizzle over cooled danishes.
# Cook's Notes:
01 -
Ensure the butter is well-chilled before incorporating it into the dough for flakier layers.
02 -
Allow the danishes to cool slightly before applying the glaze to prevent it from melting.
03 -
Experiment with the thickness of the dough to find your preferred balance of filling to pastry.