Ingredients
Fruit Filling
- 4 cups sliced strawberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
Cream Cheese Filling
- 8 oz. (226 g) cream cheese, room temperature
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Pastry
- 2 puff pastry sheets, thawed
- 1 large egg (lightly beaten with 1 teaspoon water)
- 2 – 3 tablespoons sugar for topping (optional)
Toppings
- ¼ cup (60 ml) strawberry jam (optional for topping)
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 – 3 tablespoons (30 – 45 ml) milk
Instructions
- Prep the Pastry and Oven: Remove puff pastry from freezer and thaw at room temperature for 30 to 45 minutes. Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper to prevent sticking.
- Prepare Strawberries: In a mixing bowl, combine the sliced strawberries with sugar and cornstarch. Stir gently to coat the berries evenly. Let this mixture sit at room temperature for 15 minutes to allow the juices to develop and thicken slightly.
- Make Cream Cheese Filling: In a separate bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until the filling is silky and well combined. Taste and adjust sweetness or vanilla as desired.
- Cut Puff Pastry: Unfold one thawed puff pastry sheet and cut along the pre-folded lines to create rectangles. Then, cut the long rectangles in half to yield six smaller rectangles in total. Using a small paring knife, score a ¼-inch border around the edges of each rectangle without cutting all the way through—this will create a raised edge when baked.
- Assemble Danishes: Spoon about 1 tablespoon of cream cheese filling into the center of each puff pastry rectangle, staying within the scored border. Layer the prepared strawberries decoratively on top of the cream cheese layer. Lightly brush the exposed edges of the pastry with the beaten egg wash to help achieve a golden crust. Optionally, sprinkle each danish with additional sugar for sparkle and sweetness.
- Chill Before Baking: If the puff pastry feels warm or sticky, transfer the assembled baking sheet to the refrigerator and chill for 15 to 20 minutes. This step helps the pastry hold its shape and puff beautifully during baking.
- Bake: Place the chilled danishes on the lined baking sheets in the preheated oven. Bake for 20 to 25 minutes or until the pastry is puffed and a light golden brown color.
- Cool and Add Toppings: Remove the danishes from the oven and let them cool on the baking sheet for 5 minutes before transferring to a cooling rack to reach room temperature. Once cooled, spread warm strawberry jam over the top if desired. For a vanilla glaze, mix powdered sugar, milk, and vanilla extract until smooth and drizzle over the danishes.
- Serve and Enjoy: Serve these delightful strawberry danishes fresh to enjoy the contrast of flaky pastry, creamy filling, and juicy fruit topping.
Notes
- Thawing the puff pastry properly is essential for optimal puff and texture.
- Scoring the edges of the pastry allows the border to rise and contain the filling without spilling.
- Chilling the assembled danishes before baking helps maintain shape and enhances flakiness.
- For a dairy-free version, substitute cream cheese with a plant-based alternative and adjust sweetness accordingly.
- Leftover danishes can be stored in an airtight container at room temperature for up to 2 days or refrigerated for longer freshness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
