Strawberry Puff Pastry
Servings: 6 Servings
Ingredients
For the Danish:
- 1 sheet puff pastry thawed
- 4 ounces block-style cream cheese softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon lemon juice optional
- 4 tablespoons strawberry jam or strawberry preserves
- 1 egg beaten
- 1 tablespoon milk
For the Glaze:
- ½ cup powdered sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
To Make the Danish:
- Preheat the oven to 400°F (200°C), and line a baking sheet with parchment paper.
- Roll the puff pastry into a rectangle, about 10x12 inches (25x30 cm).1 sheet puff pastry
- In a bowl, mix the cream cheese, sugar, vanilla, and lemon juice until well combined. Set aside.4 ounces block-style cream cheese, 2 tablespoons granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon lemon juice
- Place the pastry on the baking sheet (See *parchment paper note below). Cut ¼-½ inch (1.5 cm) wide diagonal strips on both sides of the pastry.
- Spread the cream cheese filling down the center section. Spoon the jam over the top of the cream cheese.4 tablespoons strawberry jam
- Fold the strips over the filling, alternating left and right to form a braid. The strips should overlap as you fold.
- Whisk together the egg and milk. Brush over the top of the pastry.1 egg, 1 tablespoon milk
- Bake for 18–22 minutes, or until puffed and golden brown. Let cool for 10 min before glazing.
To Make the Glaze:
- Whisk together the powdered sugar, milk, and vanilla until smooth.½ cup powdered sugar, 1 tablespoon milk, ½ teaspoon vanilla extract
- Drizzle over the cooled pastry and serve.
Notes
- Servings: The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 slice of danish assuming it's cut into 6 equal pieces. Actual calories will vary.
- Braid: The braid is fairly simple, but you'll likely have extra unused puff pastry pieces at one end. You can see in the photos above that there are triangles of dough that are unable to be braided at the top end. I discarded those, but in theory you could leave them intact and tuck them over the ends.
- Jam: If you don't like strawberry jam, try blueberry, peach, blackberry, cherry, or another flavor.
- Parchment paper: I highly recommend using parchment paper to catch any spills. Usually I start cutting the strips and assembling the puff pastry on parchment that's placed over a large cutting board. After it's braided, I carefully lift the parchment and move it to the baking sheet. You could also work directly on the baking sheet and be really careful not to scratch your pan as you're cutting your strips. This is how I wrote the recipe just to keep things simple.
- Storage: Store leftovers in the fridge for 1–2 days.
Nutrition Facts
Strawberry Puff Pastry
Serving Size
1 slice
Amount per Serving
Calories
353
% Daily Value*
Fat
17
g
26
%
Saturated Fat
4
g
25
%
Trans Fat
0.003
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
9
g
Cholesterol
30
mg
10
%
Sodium
251
mg
11
%
Potassium
108
mg
3
%
Carbohydrates
43
g
14
%
Fiber
1
g
4
%
Sugar
22
g
24
%
Protein
7
g
14
%
Vitamin A
58
IU
1
%
Vitamin C
1
mg
1
%
Calcium
84
mg
8
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
