Strawberry Cream Cheese Danish (Print Version)
# Ingredients:
→ Strawberries
01 -
1 tablespoon sugar
02 -
1 tablespoon cornstarch
03 -
4 cups strawberries, sliced
→ Cream Cheese Filling
04 -
1 teaspoon vanilla extract
05 -
½ cup powdered sugar
06 -
8 oz softened cream cheese
→ Danish Pastry
07 -
1 large egg whisked with 1 teaspoon water
08 -
2 puff pastry sheets, defrosted
09 -
2-3 tablespoons sugar to sprinkle on top
→ Glaze
10 -
2-3 tablespoons milk
11 -
1 cup powdered sugar
12 -
¼ cup strawberry jam
13 -
½ teaspoon vanilla extract
# Instructions:
01 -
Leave the pastry out for 30-45 minutes to defrost. Heat the oven to 400°F. Combine the strawberries with cornstarch and sugar, then let them sit for 15 minutes.
02 -
Blend the cream cheese until smooth. Add powdered sugar and vanilla, and mix until everything’s fully blended.
03 -
Slice the thawed puff pastry into 12 equal rectangles. Make a border by scoring ¼ inch in from the edges. Spread the cream cheese mixture inside the borders and layer the strawberries on top. Brush the edges with the egg mixture.
04 -
Put the pastries in the fridge for about 15-20 minutes if they seem too soft. Bake them for 20-25 minutes, until they’re puffed up and golden.
05 -
Cool the pastries for a few minutes. Drizzle with either the strawberry jam or the glaze made by mixing powdered sugar, milk, and vanilla extract.
# Notes:
01 -
Store in the fridge for around 2-3 days
02 -
Tastes best when warm