Strawberry Danish Pastry (Print Version)
Light, crisp puff pastry loaded with sweet cheese and strawberries—great whenever you want something sweet or a fancy brunch.
# Ingredients:
→ Pastry
01 -
2 puff pastry sheets, defrosted
→ Filling
02 -
225 grams soft cream cheese
03 -
50 grams white sugar
04 -
1 teaspoon of vanilla essence
05 -
1 cup sliced strawberries, fresh
→ Finish
06 -
1 beaten egg (for brushing)
# Steps:
01 -
Pop the tray into the middle of your oven and bake for 20 to 25 minutes until the pastries are puffy and gorgeously golden. Let them hang out on a rack for a bit so they’re not blazing hot when you eat them.
02 -
Give each pastry a nice brush with the egg so the tops turn shiny and golden after baking.
03 -
Bring the corners of each pastry square over the filling, pinching them shut. Move your pastries onto the tray you set up earlier.
04 -
Pile a spoonful of your sweet and creamy filling in the center of each pastry square. Drop a handful of strawberry slices on top of that.
05 -
Mix your soft cream cheese, sugar, and vanilla together in a bowl until you can’t see lumps and it’s creamy.
06 -
Lay out the pastry sheets and roll them to smooth any creases. Slice every sheet into 4 squares, each about 10 centimeters big.
07 -
Heat up the oven to 190°C. Put parchment paper on your baking tray.
# Notes:
01 -
Let the cream cheese sit out until it’s soft so your filling turns out silky and smooth.
02 -
Freshly baked pastries taste awesome—try to eat them while they’re still warm or within a few hours.