Berry Pastry Delights (Printable Version)
Crisp puff pastry layered with smooth cream cheese filling and juicy strawberries, topped with a drizzle or some warmed-up jam.
# Ingredients:
→ For the Strawberries
01 -
1 tablespoon sugar
02 -
1 tablespoon cornstarch
03 -
4 cups strawberries, sliced
→ For the Cream Cheese Filling
04 -
1/2 cup (60 g) powdered sugar
05 -
8 oz. (226 g) cream cheese, softened
06 -
1 teaspoon vanilla extract
→ For the Danish Pastry
07 -
2 sheets puff pastry, thawed
08 -
2-3 tablespoons sugar for sprinkling (optional)
09 -
1 large egg, beaten with 1 teaspoon water
→ For the Toppings
10 -
1/2 teaspoon vanilla extract
11 -
2-3 tablespoons (30-45 ml) milk
12 -
1 cup (120 g) powdered sugar
13 -
1/4 cup (60 ml) strawberry jam (optional)
# Steps:
01 -
Let puff pastry sit at room temperature for 30-45 minutes to soften. Heat oven to 400°F (204°C). Place parchment paper on two large baking sheets.
02 -
Toss the strawberries with cornstarch and sugar in a bowl. Stir until they're evenly coated and leave them on the counter for 15 minutes.
03 -
Beat cream cheese in a bowl until creamy. Mix in powdered sugar and vanilla until smooth. Adjust the flavor as you'd like.
04 -
Take a puff pastry sheet and open it up. Slice along the folds, then cut the strips in half to get six smaller pieces. Lightly score a rectangle close to the edges—be careful not to slice through.
05 -
Spread roughly 1 tablespoon of cream cheese mixture in the middle of the pastry rectangle, keeping it within the border. Stack strawberries on top. Brush the edges with the egg mix and sprinkle some sugar if you like.
06 -
If the pastry feels soft or sticky, pop the assembled danishes in the fridge for 15-20 minutes. This will make them puff up nicely while baking.
07 -
Bake pastries for about 20-25 minutes until they're golden and puffed. Let them rest on the tray for 5 minutes, then move them to a cooling rack.
08 -
Spread warm strawberry jam over the danishes or dust with powdered sugar. To make a glaze, blend powdered sugar with milk and vanilla until smooth, then drizzle after pastries have cooled.
# Notes:
01 -
Save leftover danishes in an airtight container in the fridge for up to 2-3 days.
02 -
They can sit out at room temperature for no more than 2-3 hours after baking.
03 -
To enjoy them at their best, heat refrigerated danishes in a toaster oven.
04 -
You can check out the original blog post for variations like braided danishes or skipping the cream cheese.