Spring strawberries and cream cheese bring a rich flavor to this puff pastry Danish. Just a few simple ingredients create this no muss no fuss recipe. Fresh out of the oven this easy to make tasty treat will satisfy your overnight guests, or enjoy it with a cup of fresh brewed coffee on a lazy weekend morning.
Strawberry Cream Cheese Danish
Prep Time
20 mins
Cook Time
25 mins
Total Time
45 mins
Fresh spring strawberries and cream cheese bring a rich flavor to this puff pastry Danish. Fresh out of the oven this easy to make tasty treat will satisfy your overnight guests, or enjoy with a cup of fresh brewed coffee on a lazy weekend morning.
Course:
Breakfast, Brunch
Cuisine:
American, French
Servings: 8
Ingredients
Strawberries
- 1 pint fresh strawberries hulled and sliced, or frozen berries thawed
- ¼ cup sugar
- 2 tablespoons lemon juice
Cream Cheese Filling
- 8 ounces cream cheese softened
- ½ cup powdered sugar
- 1 teaspoon vanilla
- 1 egg yolk
Pastry
- 1 sheet puff pastry thawed and slightly rolled
- 1 egg
Icing
- ½ cup powdered sugar
- 1 teaspoon vanilla
- Milk
- Slivered almonds toasted
Method
Strawberries
-
Slice strawberries and toss with sugar in mixing bowl. Allow to stand for 5 minutes.
-
Add berries and juice to a small sauce pan over medium heat. Add sugar and lemon juice.
-
Cook until thickened, stirring often.
-
Allow to cool
Cream Cheese Filling
-
Mix cream cheese with powdered sugar, vanilla, and egg until creamy.
Pastry
-
Roll pastry on a lightly floured board.
-
Spread cream cheese filling down the center third of the pastry, followed by the strawberries.
-
Make cuts about 1” apart on both sides of the filling.
-
Braid the pastry by alternately stretching the pastry strips from side to side over the filling.
-
In a small bowl lightly beat the egg. Brush the pastry with egg wash before placing in the oven.
Bake
-
Bake on the center rack in a 375 degree F oven for 25 – 30 minutes or until the top is golden browned.
-
Place on a wire rack to cool. Use caution, filling will be extremely hot!
-
Drizzle with icing and top with slivered almonds.
Cooks Notes
Form pastry directly on a piece of lightly floured parchment paper for easy transfer to baking pan.
Caution - Fruit and cream cheese fillings are extremely hot. Allow to cool before serving.