Strawberry Danishes

• First, set your oven to 400°F so it is properly heated before the pastries go in. Line a baking sheet with parchment paper and set it aside.
• In a medium bowl, combine the cream cheese, 2 tablespoons of the granulated sugar, and the vanilla extract. Beat with an electric hand mixer for 2 to 3 minutes, until the mixture is smooth, light, and creamy. It should spread easily without any lumps.
• In a separate small bowl, place the sliced strawberries. Sprinkle the remaining sugar over them and gently stir to coat. This draws out their juices and deepens their sweetness.
• Unfold the puff pastry carefully on a clean surface. Cut it in half, then divide each half into three equal sections along the fold lines, giving you six rectangles. Arrange them on your prepared baking sheet, leaving a little space between each one.
• With a sharp knife, lightly score a border about ½ inch from the edge of each piece. Do not cut all the way through, just mark the surface. This creates a raised frame as the pastry bakes.
• Spoon a generous tablespoon of the cream cheese mixture into the center of each pastry and spread it gently within the scored border. Lay a few slices of strawberry over the top of the cream cheese.

Egg Wash

• In a small bowl, whisk together the egg and water until well blended. Using a silicone brush, lightly coat the exposed edges of each pastry with the egg wash. This step gives the Danishes their beautiful golden shine.
• Bake for 15 to 20 minutes, until the pastry is well puffed and the tops are richly golden. Remove the tray from the oven and allow the Danishes to rest on the baking sheet for 5 minutes. Then transfer them to a wire rack to cool for another 10 to 15 minutes before glazing.

Icing

• In a small bowl, whisk together the powdered sugar, heavy cream, and vanilla extract until smooth. Adjust the texture as needed by adding a little extra sugar to thicken or a splash more cream to loosen it. The icing should be smooth and easy to drizzle.
• Spoon the glaze over the slightly cooled pastries and let it settle naturally over the tops.
• Serve and enjoy while still gently warm or at room temperature.

Notes

Egg Wash

• Do not skip this step. The egg wash is what gives the pastry its golden color and delicate sheen.

Doubling the Batch

• This recipe yields 6 Danishes. If you are preparing them for a brunch or gathering, simply double every ingredient. One full box of puff pastry and one standard package of cream cheese will make a perfect double batch.