Flaky Strawberry Danish (Print Version)
# Ingredients:
→ Base
01 -
1 sheet of frozen puff pastry, partially defrosted
02 -
3 tablespoons granulated sugar
03 -
4 oz cream cheese, softened to room temp
04 -
1 tsp vanilla extract
→ Filling
05 -
2 cups sliced strawberries, cleaned beforehand
06 -
½ tablespoon granulated sugar
07 -
½ tablespoon cornstarch
→ Egg Wash
08 -
1 egg, large
09 -
2 tsp water
→ Lemon Icing
10 -
½ cup sifted powdered sugar
11 -
Lemon zest, half a lemon's worth
12 -
2 to 3 tsp fresh lemon juice
# Instructions:
01 -
Set the puff pastry on the counter and let it sit for half an hour to thaw slightly.
02 -
Whip cream cheese for a minute, then beat in sugar for another minute. Stir in vanilla extract. Wash strawberries, slice them thin, and toss with sugar and cornstarch.
03 -
Unroll the pastry, cut it into six pieces. Create a border by scoring about ¼ inch along the edge of each piece. Place them on a greased sheet pan.
04 -
Spread 1 tablespoon of the cream cheese mix onto each piece of pastry, keeping the edges clean. Pile the prepared strawberries over the cheese.
05 -
Brush the edges of each pastry with the egg wash. Bake for 20-25 minutes in a 400°F oven until the edges are golden.
06 -
Combine all icing ingredients until it’s smooth and pourable. Drizzle the icing on top of the pastries while they’re still warm.
# Notes:
01 -
Tastes best when fresh and warm.
02 -
Icing consistency should be thick but easy to pour.