Flaky Strawberry Danishes (Printer-Friendly Version)
# What You'll Need:
→ For the Strawberries
01 -
4 cups sliced strawberries
02 -
1 tablespoon cornstarch
03 -
1 tablespoon sugar
→ For the Cream Cheese Filling
04 -
8 oz. (226 g) cream cheese, room temperature
05 -
½ cup (60 g) powdered sugar
06 -
1 teaspoon vanilla extract
→ For the Danish Pastry
07 -
2 puff pastry sheets, thawed
08 -
1 large egg, lightly beaten with 1 teaspoon water
09 -
2 - 3 tablespoons sugar (for topping, optional)
→ For the Toppings
10 -
¼ cup (60 ml) strawberry jam (optional for topping)
11 -
1 cup (120 g) powdered sugar
12 -
½ teaspoon vanilla extract
13 -
2 - 3 tablespoons (30 - 45 ml) milk
# Let's Cook!:
01 -
Preheat the oven to 400°F (204°C). Line 2 large baking sheets with parchment paper.
02 -
Add the cleaned and sliced strawberries, sugar, and cornstarch to a mixing bowl. Mix to ensure all the strawberries are well coated. Let sit at room temperature for 15 minutes.
03 -
In another mixing bowl, mix the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until smooth and well combined. Taste and adjust the flavor as needed.
04 -
Unfold one sheet of puff pastry to form a square. Cut along the folded lines, then cut each long rectangle in half to form 6 smaller rectangles. Score a ¼-inch border around the edges of each rectangle without cutting all the way through.
05 -
Spread 1 tablespoon of cream cheese filling into the center of each puff pastry rectangle. Layer strawberries on top. Brush the edges with the beaten egg and sprinkle with sugar if desired.
06 -
If the puff pastry is warm or sticky, chill the baking sheet in the fridge for 15-20 minutes. Bake for 20-25 minutes or until the pastries are light golden brown.
07 -
Cool the danishes on the baking sheet for 5 minutes, then transfer to a cooling rack. Top with warm strawberry jam or a vanilla glaze made by whisking powdered sugar, milk, and vanilla extract until smooth.
# Cook's Notes:
01 -
Store: Transfer any leftover strawberry danishes to an airtight container in the fridge for up to 2-3 days. Enjoy at room temperature within 2-3 hours after baking. Warm in a toaster or oven for the best flavor.