Make the most out of summer with these fresh strawberry and cream cheese danish! Use store bought puff pastry to make these in a hurry!
I might have gone overboard this weekend. It’s like a compulsion. Once I start, my competitive streak hits, and nothing can stop me.
And that is how we ended up with nearly 13 pounds of strawberries this weekend. *Face palm*
It’s been a while since we had a moderately relaxing family weekend, and berry picking was the perfect way to spend it. We hymed and hawed about whether or not to go, but once we were there it was the best decision ever. We needed to get out, brush off the cobwebs from a crazy week, and get our hands in the dirt. Emmett has never been a fan of strawberries, until this weekend. The super sweet, summer ripened berries were devoured by the handful. Emmett was eager to help, search for berries, and eat one for every one that he picked. Our strawberry boy came away covered in the lipstick of summer, with berries dotting his mouth and a giant grin to boot.
As we were picking, I was game planning what I was going to make with them all. Jam, obviously. Then there was ice cream, and danishes, and pie, and just freezing them for later. Luckily I got three of the items off my list checked, freezing five pounds for jam, some strawberry ice cream (with chocolate magic shell swirl, no less!), and these fresh strawberry and cream cheese danish. I went back to my tried and true recipe for simple puff pastry danish. It has never failed, and shows how versatile they really are. The baby loved the fresh berries, and flipped when he had his first bite of danish. But again, who wouldn’t?!
Fresh Strawberry and Cream Cheese Danish
- 2 sheet Puff Pastry dough, thawed
- 8 ounces Cream Cheese, softened
- 1 tsp Vanilla Extract
- 1/2 tsp Almond Extract
- 4 Tbsp Sugar
- 1 1/2 cup Fresh Strawberries, sliced
- 1 Tbsp Cornstarch
- 1 Egg + 2 Tablespoons water, whisked for egg wash
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.