Make the most out of summer with these fresh strawberry and cream cheese danishes! By using store-bought puff pastry, they come together in a snap.
- 2 sheet Puff Pastry dough, thawed
- 8 ounces Cream Cheese, softened
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 4 Tbsp Sugar
- 1 1/2 cup Fresh Strawberries, sliced
- 1 Tbsp Cornstarch
- 1 Egg + 2 Tablespoons water, whisked for egg wash
In a small bowl, mix together the strawberries and corn starch. Set aside.
On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½” strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½” pieces.With a knife, score ½” border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.
In a bowl, stir together softened cream cheese, sugar, and vanilla and almond. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders.
In the middle of the cream cheese, add a couple of spoonfuls of strawberries into the middle.
Bake for 18-20 minutes, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature. Sprinkle with powdered sugar before serving. Shave chocolate over the top as well, if desired.
These fresh danishes are best eaten the day they’re made, but they’ll last up to a day in the fridge.
Keywords: cheese danish, strawberry danish, puff pastry danish