Strawberry Cream Cheese 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.

EASY CREAM CHEESE DANISH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.
• Line bottom of baking pan with 1 can of crescent rolls. Pinch all seams together to seal.
• In a large bowl, mix together cream cheese, white sugar, lemon juice, vanilla extract and sour cream. Spread filling on top of rolls. Place second can of rolls on top of filling.
• Bake in preheated oven for 20 to 30 minutes.
• In a small bowl, stir together confectioners' sugar, milk and butter. After Danish has cooled, drizzle with icing.

ROASTED STRAWBERRY DANISH

Steps:

• Adjust an oven rack to the middle position and preheat the oven to 350°F. Line a rimmed sheet pan with parchment paper and set it aside.
• Toss the strawberries and 2 tablespoons sugar in a medium-size bowl. Turn the strawberries out onto the prepared sheet pan and turn them all cut side up. Roast until they are soft and juicy, about 20 minutes. Remove from the oven and return the strawberries to the bowl. Discard the parchment paper and set the sheet pan aside.
• Meanwhile, whisk the flour, remaining 3 tablespoons sugar, and the salt in a medium-size bowl. Add the butter pieces and, with your fingers, work the butter into the dry ingredients until the mixture forms a sandy streusel with some chunky pea-size pieces.
• In a separate medium-size bowl, stir together the cream cheese and lemon juice. Place the confectioners' sugar in a sieve and sift it into the cream cheese; stir until smooth. Reduce the oven temperature to 325°F.
• Divide the cream cheese mixture among the toasted English muffin halves, spreading it evenly. Make a well in the center of the cream cheese mixture and add some strawberries to it, then sprinkle the streusel around the edges of the cream cheese-topped muffin halves.
• Return the sheet pan to the oven and bake until the streusel becomes golden, 12 to 15 minutes. Remove from the oven and cool slightly before serving. Dust with more confectioners' sugar, if you like.

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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