To begin, grab a large mixing bowl and add 8 ounces of cream cheese, 3 tablespoons of granulated sugar, the zest of one lemon, and 1 teaspoon of vanilla extract. Using a hand mixer or a whisk, beat the mixture until it’s completely combined and smooth. This creamy filling serves as the heart of the pastry, so ensure it’s well mixed. Set it aside for later.
Next, take your thawed puff pastry and lay out a sheet on a clean surface. Gently roll it out with a rolling pin to remove any creases, ensuring it’s nice and smooth. Cut the sheet lengthways into strips about one inch thick. Repeat this process with the second sheet until you have ample strips ready for twisting.
Now, pick up a strip of pastry with one end in each hand. Twist the ends in opposite directions to form a loose ribbon. Once you’ve twisted each strip, place one end of the strip down on your work surface to act as the center point of your pastry. Lightly coil the twisted strip around this center point to create a round shape. Repeat this process with the remaining strips of pastry, forming delightful twirls.
Transfer the coiled pastry rounds onto two baking sheets, making sure to leave a small amount of space between each one. These will puff up while baking, so allow for expansion. Once placed, cover the pastries with a clean cloth and put them in the refrigerator for about fifteen minutes. This step helps retain their shape during baking.
While the pastries chill, preheat your oven to 400°F. This temperature is crucial for ensuring a perfectly golden and flaky pastry. After the fifteen minutes are up, remove the chilled pastry from the refrigerator.
Using your thumb, gently press a groove into the center of each pastry, then use a fork to prick it lightly all around. This technique prevents the pastry from puffing up too much in the center while allowing the edges to rise beautifully.
Prepare an egg wash by beating 1 large egg. Brush the outside of the pastry with the egg wash, but avoid applying it to the very center where the filling will go. This will create a nice golden-brown finish on the edges.
Add 16 teaspoons of strawberry jam to the center of each pastry. Just half a teaspoon will do, ensuring you don’t overfill it. This jam will serve as the sweet surprise that you will taste with every bite.
Next, take a scant tablespoon of the cream cheese mixture you prepared earlier and dollop it on top of the jam in each pastry. Then, add another half teaspoon of jam on top for extra sweetness and flavor.
It’s time to bake! Place the baking sheets in the preheated oven and let them bake for about eighteen minutes. Keep an eye on them; you want them to puff up and turn a beautiful golden brown. When they are ready, remove them from the oven and allow them to cool slightly on the baking sheets.
While the pastries are cooling, prepare the glaze. In a large mixing bowl, combine 1 cup of powdered sugar, 2 tablespoons of milk or heavy cream, and ½ teaspoon of vanilla extract. Beat until completely smooth. The glaze should be runny enough to pour, so adjust with more milk or powdered sugar as necessary.
Finally, top each danish with the remaining 16 strawberries sliced to add freshness. Drizzle the sweet glaze generously over the top, and your Strawberry Danish is ready to be enjoyed!
