Strawberry Cream Cheese Danish

Ingredients

• 2 sheets frozen puff pastry, (thawed according to package directions)
• 1 package (8 ounces) cream cheese, (softened)
• 3 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1 pinch kosher salt
• 1/2 teaspoon lemon zest, (optional, but recommended)
• 2 cups (332 g) fresh strawberries, (sliced)
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 large egg, (room temperature)
• 1 tablespoon water
• Confectioners’ sugar, (for dusting)
• Strawberry Jam or Jelly, (for brushing)

Instructions

1. 1

   Preheat the oven to 400°F and line two baking sheets with parchment paper.

2. 2

   On a floured surface, roll out the thawed puff pastry and cut into 12 rectangles, each about 4 ½ × 3 inches.

3. 3

   Arrange the rectangles on the baking sheets with space in between.

4. 4

   Poke holes in the center of each rectangle with a fork, leaving the edges untouched.

5. 5

   Mix cream cheese, granulated sugar, vanilla extract, and salt in a bowl until smooth. Add lemon zest if desired.

6. 6

   In another bowl, combine sliced strawberries with sugar and cornstarch, letting it sit for 5 minutes to drain excess liquid.

7. 7

   Spread 1 tablespoon of the cream cheese mixture on each pastry rectangle and top with strawberries.

8. 8

   In a bowl, whisk egg and water together. Brush the mixture on the edges of each pastry.

9. 9

   Bake for 15 to 18 minutes until golden brown and puffed up.

10. 10

    Allow cooling slightly after baking.

11. 11

    Optionally dust with confectioners’ sugar and brush with warm strawberry jam or jelly for shine.