Easy Strawberry Danish with Lemon Icing (Print version)
Flaky puff pastry danishes filled with sweet cream cheese and fresh strawberries, finished with a quick lemon icing.
# Ingredients:
For the danishes
01 -
1 sheet frozen puff pastry, about 8.5 oz (240 g), thawed but cold
02 -
4 oz (115 g) cream cheese, softened
03 -
3 tablespoons powdered sugar
04 -
1/2 teaspoon vanilla extract
05 -
1 teaspoon finely grated lemon zest
06 -
1 cup (150 g) fresh strawberries, hulled and thinly sliced
07 -
1 tablespoon granulated sugar
08 -
1 teaspoon cornstarch
09 -
1 teaspoon fresh lemon juice
10 -
1 large egg
11 -
1 teaspoon water
For the lemon icing
12 -
3/4 cup (90 g) powdered sugar, sifted
13 -
1 tablespoon fresh lemon juice
14 -
1-2 teaspoons milk, as needed
15 -
1/2 teaspoon finely grated lemon zest
# Instructions:
01 -
Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
02 -
Beat the cream cheese, powdered sugar, vanilla, and lemon zest until smooth and creamy.
03 -
In a small bowl, toss the sliced strawberries with granulated sugar, cornstarch, and lemon juice until evenly coated.
04 -
Unfold the cold puff pastry on a lightly floured surface. Roll just enough to smooth the seams, then cut into 8 rectangles. Score a smaller rectangle inside each piece, leaving a 1/2-inch border.
05 -
Move the pastry rectangles to the baking sheet. Spoon cream cheese filling into each scored center, then top with strawberries. Whisk the egg with water and brush the bare pastry borders.
06 -
Bake for 17-20 minutes, until the pastry is puffed and deeply golden around the edges. Cool on the pan for 8-10 minutes.
07 -
Whisk powdered sugar, lemon juice, lemon zest, and 1 teaspoon milk until smooth. Add more milk only if needed. Drizzle over the warm danishes and serve.
# Good to know:
01 -
Best served the day they are baked while the pastry is crisp.
02 -
Thaw puff pastry in the refrigerator overnight for the easiest handling.
03 -
Cool slightly before icing so the drizzle stays visible.