Looking for a breakfast stunner that is seriously easy? These Strawberry Lemon Cream Danishes are exactly what you need! They use store bought puff pastry + only a handful of other ingredients making these easier than whipping up pancakes. They’re perfect for brunch with friends, family weekend mornings, or breakfast for one 🙂
My parents raised us to eat super healthy. Growing up we rarely had sweets so anytime we stayed at a friends house I always went for the pantry to see what treat I could have for breakfast. Maybe that’s why this blog features 15 coffee cakes + other breakfast pastries! Making up for lost time maybe??? Well recently I was craving something sweet but alas, had no pop tarts or toaster strudel’s in the house. I did however have puff pastry and strawberries, and so these Danishes came to be!
These danishes take maybe 15 minutes to whip up and are little to no mess! When baking you want to make sure you’re using quality pans and parchment paper to make for an easy cleanup. This isn’t required, but first of all, it makes cleaning SO much easier, especially when you’re baking these danishes and some of that gooey yumminess can run over the edge. It also makes transferring off the baking sheet easier. As far as baking pans go, quality pans don’t have to be expensive! My favorite are USA Pan Bakeware because they’re heavy and give a really even bake.
These Strawberry Lemon Cream Danishes as essentially an elevated toaster strudel, and are just about as easy to make. The lemon cream is light and fresh while the puff pastry adds that amazing buttery crunch that pairs perfectly with a morning latte. I hope you take the time to try these, and let me know in the comments how you like them!
Strawberry Lemon Cream Danish
Ingredients
For the strawberries:
- 8-10 strawberries, sliced
- 1 tbsp water
- 1 tsp granulated sugar
For the Danish:
- 1 sheet of puff pastry thawed
- 4 oz cream cheese room temperature
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- 1 egg yolk
For the icing:
- ½ cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
For the strawberries
- In a small bowl combine sliced strawberries, water and sugar. Stir and set into the refrigerator until needed.
For the Danish:
- Preheat the oven to 400°. Unfold the thawed puff pastry onto parchment paper or a floured surface. Use a knife or pizza cutter to slice the puff pastry down the center length wise. Cut each side into 3 slices, creating 6 separate pastries. Transfer onto a baking sheet and space evenly. Use the knife to gently score a smaller rectangle within each danish, about ¼ inch from the edge. Brush the edges with an egg wash.
- In a medium bowl beat together the cream cheese, lemon juice, lemon zest, sugar, vanilla and egg yolk until smooth. Scoop mixture into the center of each pastry and smooth out the the inside edge of the border you created. Stay within that smaller rectangle or all of your filling will ooze out!
- Add 4-5 strawberry slices on top of the cream but try not to add to much of the liquid in the bowl. Bake for 20 minutes or until gold brown and baked through. Let cool for 10-15 minutes before drizzling on the icing.
For the icing:
- In a small bowl combine the powdered sugar, heavy whipping cream, vanilla and salt. Stir with a whisk. Drizzle the icing on top and enjoy! These will stay good for 3 days in an airtight container in the refrigerator.
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