Strawberry Danish Puff (Print Version)
# Ingredients:
01 -
2 sheets of puff pastry.
02 -
1 egg mixed with a teaspoon of water.
03 -
4 cups of sliced strawberries.
04 -
1 tablespoon of sugar.
05 -
1 tablespoon of cornstarch.
06 -
8 ounces of softened cream cheese.
07 -
1 teaspoon of vanilla extract.
08 -
1/2 cup of powdered sugar.
09 -
For the glaze: milk, powdered sugar, a touch of vanilla.
10 -
Optional: 1/4 cup of strawberry jam.
# Instructions:
01 -
Let the pastry sheets sit out for 30–45 minutes to thaw. Warm the oven up to 400°F. Toss the strawberries with cornstarch and sugar, then let them rest for 15 minutes.
02 -
Whip the cream cheese until fluffy. Stir in the vanilla and powdered sugar until blended.
03 -
Slice each pastry sheet into 6 squares. Create a border by scoring around the edges (but don't slice through).
04 -
Spread the cream cheese mixture over the middle of each square. Pile the strawberries on top. Brush the edges with the egg mixture, then sprinkle a little sugar on them.
05 -
If the pastry feels too warm, pop it into the fridge for 15 minutes. Bake for 20–25 minutes until you’ve got a nice golden-brown color.
06 -
Once baked, let them sit for 5 minutes to cool down. Add a bit of jam or drizzle with the glaze as a finishing touch.
# Notes:
01 -
Work with chilled pastry.
02 -
Overfilling is a mess, so keep it level.
03 -
Will last in the fridge for 2–3 days.