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My kitchen went through a total makeover when I started making these strawberry danishes. After lots of messy attempts and flat little disasters I finally got it right. Now my house smells like a cozy bakery every weekend and my friends always show up right when these beauties come out of the oven. Once you try making these you'll wonder why you ever bought them from the store.
Why Homemade is Better
Taking these golden flaky treats out of your oven feels like pure magic. You won't believe how simple they are to make with regular grocery store stuff. I love making them the night before then baking them fresh for Sunday brunch. My favorite part is watching my family's eyes light up at that first bite.
What You Need
- Main Stuff:
- 1 sheet puff pastry let it thaw in the fridge overnight
- 4 oz cream cheese nice and soft
- 2 cups fresh strawberries cut thin and patted dry
- 1 teaspoon vanilla extract
- 1/2 cup powdered sugar
- 1/4 cup strawberry jam
- 1 egg beaten up for brushing
- Kitchen Tools:
- Sharp knife
- Pastry brush
- Baking sheet
- Parchment paper
Lets Get Baking
- Getting Ready
- Take that puff pastry out the night before and put your cream cheese on the counter an hour before you start. Slice up those strawberries nice and thin then pat them dry. Line your baking sheet with parchment.
- Making the Pastries
- Cut your pastry into squares and make a little border around each one. Spread cream cheese in the middle but not on those edges. Layer your strawberries on top then brush the edges with egg.
- Quick Chill
- Pop them in the fridge for 15 minutes keeps them extra flaky.
- In the Oven
- Heat your oven to 375°F and bake about 20 minutes until they look golden and puffy. Let them cool a bit before digging in.
- Final Touch
- Warm up your jam and brush it over top makes them look shiny and pretty. Sprinkle some powdered sugar if you want or drizzle with glaze.
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My Favorite Tips
Cold is your friend here. Warm dough gets sticky and wont puff up nice. Make sure those strawberries are really dry or your pastries might get soggy. Beat that cream cheese till its super smooth and dont skip the fridge time before baking.
Mix It Up
Once you get the hang of these try them with peaches or raspberries. Sometimes I put a tiny bit of almond extract in the cream cheese its so good. When its Christmas I mix some sparkly sugar in with the powdered sugar makes them look extra special.
Keeping Them Fresh
These taste amazing right out of the oven when theyre super crispy. Store them in a paper bag to keep the crunch. Want to warm them up? Pop them in the oven at 325°F for 5 minutes. Save the sugar or glaze for after you heat them up.
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Frequently Asked Questions
- → Why keep the pastry cold?
- Cold pastry puffs up better in the oven. If it gets too warm, the butter layers melt together and you lose that flaky texture.
- → Can I use frozen strawberries?
- Fresh work better since frozen ones release too much liquid. If using frozen, thaw and drain them really well first.
- → Can I make these ahead?
- Assemble and refrigerate up to a day ahead, then bake fresh. Already baked danish are best within 2 days, kept in the fridge.
- → Why score the borders?
- Scoring creates a rim that puffs up around the filling. This keeps the filling from spilling out while baking.
- → What if my cream cheese is too firm?
- Let it sit at room temperature for about an hour to soften. Cold cream cheese will be lumpy and hard to spread.