Ingredients:

  • 1 sheet (245g) frozen puff pastry, thawed but cold
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 1 large egg
  • 1 tbsp water
  • 2 tbsp (24g) coarse sanding sugar
  • 4 oz (115g) cream cheese, softened
  • 2 tbsp (25g) granulated sugar
  • 1 tsp vanilla
  • 1 tsp (2g) fresh lemon zest
  • 1/2 cup (60g) powdered sugar
  • 2 tsp lemon juice

Instructions:

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Roll out the cold puff pastry and cut into 8 equal rectangles. Score a 1/2 inch border inside each rectangle without cutting through. Dock the center with a fork to prevent rising in the middle.
  3. In a small bowl, beat softened cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and aerated.
  4. Spoon 1 tablespoon of the cream cheese mixture into the center of each pastry square. Top with sliced strawberries.
  5. Whisk the egg and water to create an egg wash. Brush the borders of the pastry and sprinkle with coarse sanding sugar.
  6. Bake for 18 minutes or until the pastry is puffed and a deep mahogany gold.
  7. Whisk powdered sugar and lemon juice to create a glaze; drizzle over cooled danishes before serving.