Name: Strawberry Danish
Prep time: 55 min
Total time: 1 h 45 min
Yield: 12 serving(s)
Ingredients: 1 1/2 c. sliced fresh strawberries (about 8 ounces); 1/3 c. plus 2 tablespoons granulated sugar; 1 tsp. lemon zest and 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon); 1 (8-ounce) package cream cheese, at room temperature; 1 large egg yolk, plus 1 large egg, beaten; 1 tsp. vanilla extract; All-purpose flour, for dusting; 1 (17.3-ounce) package frozen puff pastry, thawed; 1 tsp. cornstarch; 1/2 c. powdered sugar, plus more as needed

Step 1Position an oven rack in the upper third of the oven and a second oven rack in the lower third of the oven. Preheat the oven to 375°F. Line 2 baking sheets with parchment paper.

Step 2In a medium bowl, toss the strawberries with 2 tablespoons of the granulated sugar and 1 tablespoon of the lemon juice. Allow the mixture to sit at room temperature until ready to use.

Step 3Meanwhile, in a stand mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth, about 1 minute. Add the lemon zest and remaining ⅓ cup granulated sugar and beat on medium speed until creamy, 2 to 3 minutes, scraping the bottom and sides of the bowl as needed. Beat in the egg yolk and vanilla until well combined, about 1 minute.

Step 4On a lightly floured surface, unfold 1 sheet of the thawed puff pastry, keeping the other one in the refrigerator. Using a lightly floured rolling pin, roll the sheet into a 12-by-8-inch rectangle, trimming as necessary. Using a sharp knife or pizza cutter, cut the sheet in half lengthwise to create 2 (12-by-4-inch) strips. Cut each strip into thirds crosswise to form 6 (4-inch) squares, trimming to size. Place the squares on one of the prepared baking sheets.

Step 5Brush the edges of each square with the beaten egg. Fold each corner in about 1 ½ inches towards the center and press to adhere. Use a fork to prick the center of the pastry 3 to 4 times. Brush with more egg wash. Cover and refrigerate the squares while you repeat the process with the remaining puff pastry sheet.

Step 6Bake the squares until puffed, dry, and very lightly golden, 10 to 12 minutes.

Step 7Meanwhile, drain the strawberries. Return them to the bowl and toss them with the cornstarch.

Step 8With the back of a spoon, gently press down the centers of the pastry squares that may have puffed up high during baking. Scoop about 2 tablespoons of the cream cheese mixture into the center of each pastry; use a knife to smooth it. Top the cream cheese with a few strawberries.

Step 9Bake until the puff pastry is golden brown, 25 to 30 minutes, rotating the pans and swapping them between the top and bottom racks after 20 minutes. Allow the pastries to cool for 5 minutes on the baking sheets before moving them to a wire rack.

Step 10In a medium bowl, whisk together the powdered sugar and the remaining 1 teaspoon lemon juice until smooth and thick. Add additional powdered sugar, 1 tablespoon at a time, or water, 1 teaspoon at a time, until a thick, pourable consistency is reached.

Step 11Drizzle the danishes with the lemon glaze.

Strawberry Danish

Ingredients

Directions

Breakfast