Strawberry Danish Pastries (Printable Version)
Buttery puff pastry squares with lemon cream cheese and sweet strawberries; bakes in about 20 minutes.
# What You Need:
→ Pastry
01 - 1 sheet puff pastry (about 8.8 oz), thawed if frozen
→ Cream Cheese Filling
02 - 4 oz cream cheese, softened
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon lemon zest
→ Strawberry Filling
06 - 1 1/2 cups fresh strawberries, hulled and diced
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon lemon juice
09 - 1 teaspoon cornstarch
→ Egg Wash
10 - 1 large egg, beaten
11 - 1 tablespoon milk
→ Optional Glaze
12 - 3/4 cup powdered sugar
13 - 2 to 3 teaspoons milk
14 - 1/2 teaspoon vanilla extract
# How to Make It:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a small bowl, blend cream cheese with granulated sugar, vanilla extract, and lemon zest until the mixture is smooth and creamy. Set aside.
03 - In a separate bowl, toss diced strawberries with granulated sugar, lemon juice, and cornstarch. Set aside.
04 - Roll out the puff pastry sheet and cut into 8 even squares. Using a knife, lightly score a 1/2 inch border around each square, taking care not to slice through the pastry.
05 - Place 1 tablespoon of prepared cream cheese filling in the center of each pastry square and gently spread within the scored border.
06 - Spoon 1 tablespoon of the strawberry mixture on top of the cream cheese in each square.
07 - Combine the beaten egg and milk in a small bowl. Using a pastry brush, lightly brush the borders of each pastry with the egg wash.
08 - Bake for 18 to 22 minutes, or until the pastries are golden brown and puffed. Remove from the oven and cool slightly on a wire rack.
09 - If desired, whisk powdered sugar, milk, and vanilla extract together until a smooth glaze forms. Drizzle over cooled pastries before serving.
# Expert Tips:
01 -
- These Strawberry Danishes taste like a secret you’d share only with someone who deserves a morning surprise.
- Every flaky bite is a reminder that bakery treats truly can come from your own oven.
02 -
- Once, I hurried and filled them while the pastry was still too cold—next time, I let it warm so it was easy to shape and far flakier.
- Letting the berries sit in sugar even just five minutes makes the filling juicier and brighter without making the pastry soggy.
03 -
- Chill the filled pastries for 10 minutes before baking to maximize flakiness; it’s a game-changer.
- Sifting the powdered sugar makes the glaze silky and lump-free, which looks beautiful drizzled on top.