Fresh Strawberry Cheese Danish Pastries 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.

FRESH STRAWBERRY & CHEESE DANISH PASTRIES

Steps:

• 1. Heat oven to 400. Line a large baking sheet w/ parchment paper. In medium bowl, combine sliced strawberries, cornstarch & sugar. Set aside after gently mixing.
• 2. Unfold 1 sheet of puff pastry and smooth out the creases w/ your clean, slightly damp finger. Cut each sheet into 4 squares, fold over all 4 corners and slightly roll up the the edges not folded to make a octagon shape. Place on parchment paper.
• 3. In medium bowl, cream the cream cheese and sugar, then beat in egg yolk and vanilla extract until smooth. Using a small ice cream scoop, scoop up the cream cheese mix, place 1 scoop into the middle of each pastry " square." In small bowl, whisk egg & water, brush eggwash all around pastry edges only, avoiding filling. Spoon a good spoonful of strawberry mix over cream cheese mix into every pastry. Bake 15-20 mins, depending on your oven, but check @ 15 min mark since you don't want them to burn. Let cool. Place pastry squares on a plate, sprinkle generously w/ powdered sugar. Then do it all over again w/ the last pastry sheet.

STRAWBERRY CREAM CHEESE DANISH PASTRIES

Steps:

• In a glass measuring cup, heat cream in microwave until just hot but not boiling (microwave times vary).
• Add the white chocolate and let set for a few minutes.
• Stir to combine and set aside.
• In a small sauce pan, add strawberries, sugar, vanilla beans and their pod, and lemon juice.
• In a separate small bowl, whisk together the cornstarch and the water. Set aside momentarily.
• Bring the strawberries to a gentle boil over medium heat and drizzle in the cornstarch slurry.
• Cook gently while stirring until the mixture is clear again.
• Remove vanilla bean pods and set aside to cool.
• In a small bowl, beat together the cream cheese, lemon juice, grated lemon zest, and sugar. Set aside.
• Place folded frozen Puff Pastry Sheets on lightly floured work surface for 10 minutes to thaw. Once they have thawed but are still cold, unfold one of the Puff Pastry Sheets and cut it into 4 even squares. Cut each of those squares into 4 pieces. You should now have 16 small squares. Place the small squares on a lined baking tray and set in refrigerator. Repeat with the other sheet of Puff Pastry.
• Score each of the small squares with a knife to create a border, be careful not to cut all the way through. Dock the middle of each square with the tines of a fork.
• Fill each of the squares with a scant teaspoon of cream cheese. Add a drop or two of the strawberry filling and swirl with a toothpick (if you'd like). Finish by brushing beaten egg around each of the borders.
• Bake for 15 minutes or so, until golden brown. Cool completely before drizzling with white chocolate ganache.

STRAWBERRY DANISH RECIPE

Steps:

• In the bowl of a stand mixer, combine the dry ingredients for the détrempe in the bowl of a stand mixer.
• Pour in the milk, water, and melted butter.
• Mix with the paddle on low for one minute, then adjust the flour and water if necessary (I did not have to). Mix on low another 30 seconds.
• Mix on medium for 10 to 15 seconds. The dough will be sticky.
• Place the dough into an oiled bowl that is twice the volume of the dough, and cover with plastic wrap. Refrigerate overnight or up to 2 days.
• On baking day, make the butter block. Cut the butter into 16 pieces and place them into the bowl of a stand mixer. Add the flour.
• Mix on low with the paddle for one minute. Increase the speed to medium high until all the lumps are gone.
• Mist a Silpat or plastic wrap with spray oil. Pile the butter onto the Silpat and spray the top with spray oil. Cover with plastic wrap.
• Shape the butter into a 6 inch square (about 1/2 inch thick). Square off the edges. Refrigerate while rolling out the détrempe.
• Generously flour a large work surface, set the dough on top of the surface, flour the top of it, and roll the dough out to a 12 1/2 inch by 6 1/2 inch rectangle.
• Place the butter block on top of one side of the dough and fold the other half of the dough over the butter. Seal the edges. If the dough begins to stick to the counter, dust more underneath.
• Dust the top of the dough with flour and roll the dough out to a 16 inch by 9 inch rectangle. Be sure to square off the corners.
• Fold the dough into thirds, like a letter. Transfer the dough to a quarter sheet pan or a large plate, cover with plastic wrap, and refrigerate for 15 to 20 minutes. Repeat two more times.
• After the final rest in the refrigerator, transfer the dough back to the floured surface and roll into a 24 inch by 9 inch rectangle.
• Cut the dough into 1 inch by 9 inch strips, twist, and coil, tucking the ends under.
• Place the rolls on two parchment lined baking sheets, cover with plastic wrap, and let rise for 2 to 2 1/2 hours.
• To make the strawberry filling, whisk the water, sugar, salt, and cornstarch in a sauce pan. Bring to a boil, stirring constantly until it comes to a boil. Remove from the heat and add the strawberries. Continue to stir until it cools a bit.
• Preheat the oven to 450 degrees F
• When ready to bake, press the center of each Danish with your thumb and add about a teaspoon of filling.
• While the oven is preheating, prepare the fondant glaze. Whisk the milk into the rest of the ingredients until it is about as thick as pancake batter, so you can drizzle it easily but it holds together.
• To prepare the hot glaze, combine the ingredients in a saucepan and bring it to a boil. Then simmer. While it is simmering, place the Danish in the oven and lower the temperature to 400 degrees F. Bake the Danish for about 12 minutes, rotating the pans halfway through.
• After removing the Danish from the oven, brush with the hot glaze.
• Once the Danish has cooled for about 5 minutes, drizzle with the fondant glaze.

STRAWBERRY DANISH RECIPE

Steps:

• Preheat your oven to 400F and line two large baking sheets with parchment paper or silpat mats.
• Unroll the puff pastry onto a lightly floured surface and slice in half, lengthwise.
• Then, cut each strip in quarters so you have eight large rectangles.
• Repeat with the second sheet of pastry.
• Using a small paring knife, create a ½" border around the edge of the each piece of puff pastry, but make sure not to cut all the way through!
• Poke the center square of the puff pastry a few times with a fork-- this will ensure the edges rise, but not the center. This will help hold the filling in the Danish.
• In a small bowl, stir together the softened cream cheese, ¼ cup sugar, and vanilla.
• In another bowl, stir together the remaining 1 tablespoon sugar, chopped strawberries, and lemon juice.
• Divide the cream cheese mixture between the pieces of puff pastry, making sure to only fill within the border.
• Then, spoon the strawberry mixture over the cream cheese.
• Bake for 15-18 minutes, or until the edges are golden brown.
• Enjoy warm or at room temperature.

FRESH STRAWBERRY AND CREAM CHEESE DANISH

Steps:

• Preheat oven to 400 degrees. Line a baking sheet with parchment paper or a silicone baking sheet.
• In a small bowl, mix together the strawberries and corn starch. Set aside.
• On a lightly floured surface roll out thawed puff pastry into a 12×9″ rectangle. Cut in half lengthwise, yielding 2 4-½" strips. Cut those two strips crosswise into thirds, to yield six 4×4 ½" pieces.With a knife, score ½" border around the edge of each piece of puff pastry. Use a fork to make five or six pricks into the dough within the border of each piece. This will help keep the middle of each piece from rising.
• In a bowl, stir together softened cream cheese, sugar, and vanilla and almond. Spoon about 2-3 tablespoons of mixture into the middle of each piece of dough and spread around evenly, ensuring the mix stays within the borders.
• In the middle of the cream cheese, add a couple of spoonfuls of strawberries into the middle.
• Bake for 18-20 minutes, on the middle rack and rotate the baking sheet half way through baking. Remove from baking sheet and cool on a wire rack. Serve warm or room temperature. Sprinkle with powdered sugar before serving. Shave chocolate over the top as well, if desired.