Best Strawberry Danish Pastry
Flaky puff pastry filled with vanilla cream cheese and juicy strawberries, finished with optional glaze or jam.
Ingredients
Ingredients
- 4 cups sliced strawberries
- 1 tablespoon cornstarch
- 1 tablespoon granulated sugar
- 8 oz cream cheese room temperature
- 1/2 cup powdered sugar
- 1 teaspoon vanilla bean paste
- 2 puff pastry sheets thawed
- 1 large egg lightly beaten with 1 teaspoon water
- 2 tablespoons granulated sugar for topping (optional)
- 1/4 cup strawberry jam warmed (optional)
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste
- 3 tablespoons milk
Instructions
- Remove the puff pastry sheets from the freezer and let them thaw at room temperature until pliable but still cool, about 30 minutes. Preheat the oven to 400°F and line 2 large baking sheets with parchment paper.
- In a medium bowl, combine the sliced strawberries, cornstarch, and 1 tablespoon granulated sugar. Toss until the berries are evenly coated, then let sit for 15 minutes to macerate.
- In another bowl, beat the cream cheese with an electric mixer until smooth. Add 1/2 cup powdered sugar and 1 teaspoon vanilla bean paste and mix until creamy and well combined.
- Unfold one puff pastry sheet on a lightly floured surface. Cut along the fold lines to make 3 long rectangles, then cut each rectangle in half to make 6 smaller rectangles. Repeat with the second sheet for a total of 12 rectangles.
- Arrange the pastry rectangles on the prepared baking sheets, spacing them slightly apart. Using a small spoon, spread about 1 tablespoon of the cream cheese filling in the center of each rectangle, leaving a border around the edges.
- Spoon a small mound of the macerated strawberries over the cream cheese on each pastry, still leaving a border so the edges can puff.
- Brush the exposed pastry edges lightly with the egg wash. If desired, sprinkle the edges and berries with the optional 2 tablespoons granulated sugar.
- If the pastry feels soft, chill the assembled pastries on the baking sheets in the refrigerator for 15 to 20 minutes.
- Bake the pastries for 20 minutes, or until the puff pastry is puffed and deep golden and the cream cheese filling is set.
- Let the pastries cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool to room temperature.
- For the glaze, whisk together 1 cup powdered sugar, 1/2 teaspoon vanilla bean paste, and 3 tablespoons milk in a small bowl until smooth and pourable.
- Drizzle the vanilla glaze over the cooled pastries, or brush the tops of the strawberries with warmed strawberry jam, or use both if desired. Serve at room temperature.
Notes
- Keep the puff pastry as cold as possible for the flakiest texture; chill the assembled pastries if they start to feel soft.
- You can reduce the sugar in the cream cheese filling or skip the glaze for a less sweet breakfast style pastry.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat briefly in a 300°F oven to refresh the pastry.
- For cleaner edges, lightly score a smaller rectangle inside each pastry before filling to encourage the border to puff higher.
- You can reduce the sugar in the cream cheese filling or skip the glaze for a less sweet breakfast style pastry.
- Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat briefly in a 300°F oven to refresh the pastry.
- For cleaner edges, lightly score a smaller rectangle inside each pastry before filling to encourage the border to puff higher.