Description
Delicious strawberry cream cheese danishes made with puff pastry and topped with icing. Perfect for breakfast or dessert!
Ingredients
Scale
- 4 oz (113 g) cream cheese, softened
- 3 TBS (38 g) granulated sugar, divided
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) sliced strawberries
- 1 sheet puff pastry, thawed according to package directions
- 1 large egg
- 2 TBS (30 ml) water
- 1/2 cup (60 g) powdered sugar
- 2–3 TBS (30–45 ml) heavy cream
- 1/2 tsp (2.5 ml) vanilla extract
Instructions
- Step 1: Let the cream cheese come to room temperature so it becomes smooth and easy to blend. This helps achieve a creamy filling without lumps. If it is too cold, it will be difficult to mix.
- Step 2: Place the sliced strawberries in a small bowl. Sprinkle 1 tablespoon of the granulated sugar on top to help draw out their natural juices and enhance sweetness. If the strawberries do not release enough juice, gently mash them with a fork and sprinkle an additional tablespoon of sugar. Allow them to rest for 10 minutes.
- Step 3: Unfold the thawed puff pastry on a floured surface. Use a ruler if desired to cut the pastry evenly into six squares or rectangles. Even pieces help ensure uniform baking and classic Danish shape with flaky texture.
- Step 4: In a medium bowl, combine the softened cream cheese, 2 tablespoons of the granulated sugar, and 1 teaspoon of vanilla extract. Stir until completely smooth.
- Step 5: Spread a large tablespoon of the cream cheese mixture into the center of each pastry square. Leave approximately 1/2 inch (1.25 cm) border around the edges to prevent the filling from overflowing during baking.
- Step 6: In a small bowl, whisk together the egg and 2 tablespoons of water. Use a pastry brush to lightly coat the edges of each pastry square with the egg wash. This will give the danishes a golden finish.
- Step 7: Place the assembled pastries on a baking sheet and bake in a preheated oven at 400°F (204°C) for about 15 to 20 minutes. Watch closely after 15 minutes; the danishes should be puffed and golden brown. Avoid over-baking to preserve flaky texture.
- Step 8: In a small bowl, mix together the powdered sugar, heavy cream, and 1/2 teaspoon vanilla extract. Adjust the consistency by adding more cream or powdered sugar if needed to achieve a drizzleable texture.
- Step 9: Once the pastries have cooled slightly, drizzle the icing over the top of each danish for added sweetness.
Notes
- Room Temperature: Store danishes in an airtight container at room temperature for up to 2 days to maintain the texture and freshness of both pastry and filling.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
- Freezing: Wrap individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Ensure the cream cheese is fully softened for smooth mixing without lumps; allow at least 30 minutes at room temperature before preparation.
- Use a ruler to cut the puff pastry for even shapes, promoting uniform baking.
- Avoid spreading the cream cheese mixture too close to the edge—keep a 1/2 inch border to reduce filling spillover and maintain neat appearance.
- If the strawberries do not release enough juice to sweeten properly, gently mash them with a fork and add 1 tablespoon of sugar, letting them rest for 10 minutes to draw out moisture.
- Monitor pastries at around 15 minutes of baking to catch the golden puffed stage and prevent over-baking.
- Adjust icing consistency by adding heavy cream 1 tablespoon at a time if it is too thick for drizzling.
Nutrition
- Serving Size: 1 danish
- Calories: 350
- Sugar: 3 TBS granulated sugar (divided) plus 1/2 cup powdered sugar (for icing)
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified