Strawberry Lemon Cream Danish
These Strawberry Lemon Cream Danishes are so easy to make at home! Perfect for brunch with friends, fun family weekend mornings or breakfast for one. Have this bakery staple at home in 30 minutes with only a few ingredients!
Servings: 6 servings
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.