Cream Cheese Strawberry Danish Recipes

EASY STRAWBERRY CREAM CHEESE DANISH

Steps:

• Preheat oven to 400 degrees.
• Spray a baking sheet with nonstick spray.
• In a medium bowl mix cream cheese, powdered sugar and vanilla until thoroughly blended. Set aside.
• Lay puff pastry sheet on the baking sheet, use a knife to cut 1" slices into the outer thirds of the dough.
• Spread cream cheese mixture onto intact middle section of the dough. Top with strawberry preserves.
• Starting at the top fold the dough strips across the middle section at a downward angle, alternating sides to form a braid pattern.
• Beat together egg and water and use a pastry brush (affiliate link) to coat the top of the danish.
• Bake for 20 minutes or until golden brown.
• Serve warm or cold. Refrigerate up to three days.

CREAM CHEESE STRAWBERRY DANISH

Steps:

• DAY BEFORE: Make the Danish pastry.
• Preheat the oven to 200C / 395F / 180C fan forced. Line 2 baking trays with baking paper.
• SHAPE THE DANISHES: On a lightly floured surface, roll the dough out to just over 30x40cm (about 12×16 inches). Trim the edges from the rolled dough, then cut into 12 even squares about 10cm / 4in square (4 from the long side, 3 from the wide side). For smaller pastries, cut them into 20 pieces rough 8cm square (so cut the dough 5 squares long x 4 squares wide)
• Place the squares of dough onto the baking sheet / trays (6 on each), dot just a touch of water in the centre, then fold each of the corners into the centre. Press the centres down a little to make a dent. Let them rest for 10-15 minutes
• THE FILLING: Wash, dry and cut the strawberries into small pieces and set aside.
• Add the cream cheese, sugar, milk and lemon zest to a medium bowl and beat together until smooth. You can use an electric mixer or just a spatula.
• FILL THE PASTRIES: The following quantities are written for 12 or 20 pastries respectively.
• Place ½ -1 teaspoon of jam into the dent of each pastries, pressing it in slightly.
• Top the jam with 1 - 2 teaspoons of cream cheese mixture, then use a spoon to gently fan out the edges, so that it covers the jam (this just helps to keep the jam in place when they bake).
• Scatter the tops with the fresh strawberry pieces.
• Brush the exposed pastry areas with the egg wash and sprinkle the demerara sugar around the edges.
• Bake for 18-22 minutes (depending on size) or until golden brown, turning the trays after 10 minutes.
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