Strawberry Lemon Cream Danish

In a small bowl, mix sliced strawberries, water, and sugar. Stir and refrigerate until needed.

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.

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.