Strawberry Danish Recipe (Printer-Friendly Version)

# What You'll Need:

→ Strawberries

01 - 4 cups of fresh, ripe strawberries, cleaned and sliced
02 - 1 tablespoon of cornstarch to thicken the juices
03 - 1 tablespoon of granulated sugar to sweeten the berries

→ Cream Cheese Filling

04 - 8 ounces of cream cheese, softened to room temperature for easy mixing
05 - 1/2 cup of powdered sugar to sweeten the filling
06 - 1 teaspoon of pure vanilla extract for flavor

→ Danish Pastry

07 - 2 sheets of frozen puff pastry, thawed according to package directions
08 - 1 large egg, lightly beaten with 1 teaspoon of water for an egg wash
09 - 2-3 tablespoons of granulated sugar for sprinkling on top (optional)

→ Toppings

10 - 1/4 cup of strawberry jam, warmed for easy spreading (optional)
11 - 1 cup of powdered sugar for making a vanilla glaze (optional)
12 - 1/2 teaspoon of pure vanilla extract for the glaze (optional)
13 - 2-3 tablespoons of milk for thinning the glaze to desired consistency (optional)

# Let's Cook!:

01 - Pull the puff pastry from the freezer and let it thaw at room temp for 30-45 minutes. Preheat your oven to 400°F (204°C) and line a couple large baking sheets with parchment paper. Rinse the strawberries, then slice them up and toss them in a bowl with the cornstarch and sugar until they're nicely coated. Let them hang out and get juicy while you do the other prep.
02 - In a medium bowl, beat the cream cheese until it's smooth and creamy. Mix in the powdered sugar and vanilla extract until it's well combined. Give it a taste and add more sugar if you like it sweeter.
03 - Unfold a thawed puff pastry sheet into a big square. Cut it into 6 smaller rectangles by first cutting along the folded lines, then cutting each of those pieces in half crosswise. Use a paring knife to gently score a 1/4-inch border around the edges of each piece, being careful not to cut all the way through. This will help the edges puff up. Smooth a generous tablespoon of the cream cheese mixture into the center of each piece, spreading it out but staying inside the scored border. Arrange the sugared strawberry slices on top in a pretty pattern. Brush the edges of the pastry with the beaten egg and sprinkle the whole thing with sugar if you want some extra sweetness and sparkle. If the pastry has gotten soft or sticky, pop the sheet pan in the fridge for 15-20 minutes before baking so the pastry will puff better.
04 - Slide the danishes into the hot oven and let them bake for 20-25 minutes, until they're puffed and golden brown. Let them cool on the pan for about 5 minutes, then transfer to a cooling rack to cool completely.
05 - If you want to guild the lily, warm up some strawberry jam and brush it over the danishes for a glossy finish. Or whisk together the powdered sugar, vanilla and milk to make a sweet glaze to drizzle on top. Enjoy your beautiful homemade strawberry cream cheese danishes!

# Recipe Notes:

01 - Leftover danishes can be stored in an airtight container in the fridge for 2-3 days. They're fine to eat at room temp within a few hours of baking, but warm them up in the toaster oven for the best flavor and texture after storing.
02 - See the blog post for variations on how to make these without cream cheese or as a braided danish instead of individual pastries.

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