Strawberry Danish Pastry (Print Version)
# Ingredients:
01 -
1/4 cup strawberry jam (optional).
02 -
For glaze: powdered sugar, milk, vanilla.
03 -
1 teaspoon vanilla.
04 -
8 oz cream cheese, softened.
05 -
1 egg mixed with 1 tsp water.
06 -
4 cups of sliced strawberries.
07 -
1/2 cup powdered sugar.
08 -
1 tablespoon sugar.
09 -
1 tablespoon cornstarch.
10 -
2 sheets of puff pastry.
# Instructions:
01 -
Defrost the pastry for about 30–45 minutes. Preheat your oven to 400°F. Toss the sliced berries with cornstarch and sugar. Let them rest for 15 minutes.
02 -
Whip the cream cheese until creamy. Then add powdered sugar and vanilla, and mix again.
03 -
Slice each pastry sheet into 6 rectangles. Lightly score the edges, but don’t slice all the way through.
04 -
Use the cream cheese mixture to cover the middle areas. Pile the strawberries on top. Brush the edges with egg wash and sprinkle with sugar.
05 -
If the pastry feels warm, chill it in the fridge for 15 minutes first. Bake for 20–25 minutes until it turns golden brown.
06 -
Let the pastries cool for 5 minutes. Drizzle with vanilla glaze or warm jam before serving.
# Notes:
01 -
Work with cold pastry dough.
02 -
Avoid overloading the filling.
03 -
Store in the fridge for 2–3 days.