Make your own delicious Strawberry Lemon Cream Danishes right in your kitchen! Whether you’re hosting brunch with friends, enjoying a cozy family morning, or treating yourself to a delightful breakfast, these pastries are a breeze to whip up. With just a handful of ingredients, you can have this bakery favorite ready at home in just 30 minutes!
Strawberry Lemon Cream Danish
Ingredients
For the strawberries:
- 8-10 strawberries sliced
- 1 tbsp water
- 1 tsp granulated sugar
For the Danish:
- 1 sheet of puff pastry thawed
- 4 oz cream cheese softened
- 2 tsp lemon juice
- 1 tsp lemon zest
- 1 tsp vanilla extract
- ¼ cup powdered sugar
- 1 egg yolk
For the icing:
- ½ cup powdered sugar
- 2 tbsp heavy cream
- ½ tsp vanilla extract
- ¼ tsp salt
Instructions
*For the strawberries:*
- In a small bowl, mix sliced strawberries, water, and sugar. Stir and refrigerate until needed.
*For the Danish:*
- Preheat the oven to 400°F.
- Unfold the thawed puff pastry on parchment paper or a floured surface.
- Use a knife or pizza cutter to slice the puff pastry down the center lengthwise. Cut each side into 3 slices, creating 6 separate pastries.
- Transfer onto a baking sheet, spacing evenly. Gently score a smaller rectangle within each Danish, about ¼ inch from the edge. Brush the edges with an egg wash.
- In a medium bowl, beat together cream cheese, lemon juice, lemon zest, sugar, vanilla, and egg yolk until smooth.
- Scoop the mixture into the center of each pastry and smooth out the inside edge of the border you created. Be cautious not to overflow!
- Add 4-5 strawberry slices on top of the cream. Bake for 20 minutes or until golden brown and baked through. Let cool for 10-15 minutes before drizzling on the icing.
*For the icing:*
- In a small bowl, combine powdered sugar, heavy whipping cream, vanilla, and salt. Stir with a whisk. Drizzle the icing on top and enjoy! These pastries will stay good for 3 days in an airtight container in the refrigerator.