Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly flour a clean surface. Unfold the thawed puff pastry sheet and gently roll it out a little if it’s very thick, aiming for an even thickness. Cut the puff pastry into four equal rectangles. Using a sharp knife, lightly score a border about 1/2 inch from the edge of each rectangle, being careful not to cut all the way through. This border will help create a raised edge for your filling.1 sheet frozen puff pastry, thawed according to package directions
- In a medium bowl, combine the softened cream cheese and 2 tablespoons of granulated sugar. Beat with a whisk or electric mixer until smooth and creamy. Stir in the vanilla extract until well combined.4 ounces cream cheese, softened, 2 tablespoons granulated sugar, plus more for dusting, 1/2 teaspoon vanilla extract
- In a small bowl, gently mix the finely diced fresh strawberries with 1 tablespoon of lemon juice, if using. This helps to keep the strawberries vibrant and adds a lovely tang.1/2 cup fresh strawberries, hulled and finely diced, 1 tablespoon lemon juice (optional, for brighter strawberry flavor)
- Spread the cream cheese mixture evenly within the scored border on each puff pastry rectangle, leaving the border clear. Spoon the prepared strawberry mixture over the cream cheese filling, distributing it evenly.1 sheet frozen puff pastry, thawed according to package directions, 4 ounces cream cheese, softened, 2 tablespoons granulated sugar, plus more for dusting, 1/2 cup fresh strawberries, hulled and finely diced
- In a small dish, whisk together the beaten egg with about 1 teaspoon of water. This egg wash will give your danishes a beautiful golden sheen as they bake.1 egg, beaten (for egg wash)
- Carefully brush the scored borders of each Danish with the egg wash. Place the assembled danishes on a baking sheet lined with parchment paper. Bake for 15-18 minutes, or until the puff pastry is golden brown, puffed up, and the filling is set.1 sheet frozen puff pastry, thawed according to package directions, 1 egg, beaten (for egg wash)
- While the danishes are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar with 1-2 teaspoons of milk or water until you achieve a smooth, pourable consistency. Add more liquid a teaspoon at a time if it’s too thick, or more powdered sugar if it’s too thin.2 tablespoons powdered sugar (for glaze), 1-2 teaspoons milk or water (for glaze)
- Once the danishes are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle the prepared glaze generously over the still-warm danishes. Serve warm or at room temperature.2 tablespoons powdered sugar (for glaze), 1-2 teaspoons milk or water (for glaze)
Notes
Store leftovers in an airtight container at room temperature for up to 1 day, or refrigerate for 2-3 days. Reheat in a toaster oven for 3-5 minutes.
