Strawberry Cream Danish
A delightful pastry with a creamy filling and fresh strawberries, capturing the essence of homemade desserts.
Ingredients
For the Pastry
- 1 sheet puff pastry Flaky, tender, can be store-bought or homemade
- 1 egg beaten egg (for egg wash) Provides a glossy finish
For the Cream Filling
- 8 oz cream cheese Softened, for a rich filling
- 1/4 cup powdered sugar Sweetens the cream without graininess
- 1 tsp vanilla extract Elevates the flavor profile
- 1/4 tsp lemon juice Balances the richness of the cream
For the Strawberry Filling
- 1 cup fresh strawberries, sliced Provides sweetness and brightness
- 2 tbsp sugar Enhances the sweetness of the strawberries
- 1 tbsp lemon juice Compliments strawberry flavor
Instructions
Preparation
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Unroll the puff pastry sheet on a lightly floured surface and cut into squares or rectangles measuring about 3x3 inches.
- In a mixing bowl, beat the softened cream cheese until smooth. Gradually add powdered sugar, vanilla extract, and lemon juice, mixing until velvety.
- Place a spoonful of the cream cheese mixture in each pastry square and fold the corners over the filling. Brush edges with the beaten egg.
- In a small bowl, mix sliced strawberries with sugar and lemon juice. Let sit for about 10 minutes.
Baking
- Arrange the pastry pockets on the prepared baking sheet and bake for 15-18 minutes, or until golden and crisp.
- Remove from the oven and top each pastry with the prepared strawberry mixture before serving.
Notes
For a lighter version, consider using low-fat cream cheese or Greek yogurt. You can also use other berries.