Ingredients
Equipment
Method
- Remove puff pastry from freezer and let thaw at room temperature for 30-45 minutes. Preheat oven to 400°F (204°C). Line two large baking sheets with parchment paper.
- In a medium bowl, combine sliced strawberries, sugar, and cornstarch. Toss until berries are evenly coated. Let mixture sit at room temperature for 15 minutes to macerate.
- In a separate bowl, beat cream cheese until completely smooth with no lumps. Add powdered sugar and vanilla extract, mixing just until combined. Filling should be thick and spreadable.
- Unfold one puff pastry sheet on a lightly floured surface. Cut along the two natural fold lines to create three long rectangles. Cut each rectangle in half crosswise to make six equal pieces.
- Using a paring knife, score a border ¼ inch from the edge of each rectangle, cutting halfway through the dough but not all the way. This creates the raised frame.
- Spread 1 tablespoon of cream cheese filling inside the scored border of each pastry. Arrange 5-6 strawberry slices on top of the filling, overlapping slightly if desired.
- Brush the borders of each pastry with beaten egg. Sprinkle with coarse sugar if using. If pastries feel warm or soft, refrigerate the entire baking sheet for 15 minutes before baking.
- Bake for 20-25 minutes, rotating pans halfway through, until pastries are puffed and deep golden brown on the edges. Cool on baking sheet for 5 minutes, then transfer to a wire rack.
- Once cooled to room temperature, brush with warmed strawberry jam or drizzle with vanilla glaze (whisk together powdered sugar, milk, and vanilla until smooth). Serve immediately or within 4 hours for best texture.
Notes
Storage: Keep leftovers in an airtight container at room temperature for up to 8 hours, or refrigerate for 2-3 days. Reheat in a 350°F oven for 5-7 minutes to restore crispness.
Make-Ahead: Assemble danishes completely, cover tightly, and refrigerate overnight. Bake from cold, adding 2-3 extra minutes to the cooking time.
Freezing: Freeze assembled unbaked pastries on a baking sheet until solid, then transfer to freezer bags for up to 2 months. Bake from frozen, adding 5 minutes to the original baking time.