Strawberries And Cream Danish Food

STRAWBERRIES AND CREAM DANISH

Steps:

• Preheat oven to 400°F.
• Cover a baking sheet with parchment paper or baking mat.
• Unfold the puff pastry sheets on a lightly floured surface. Using about a 3-inch circular shape, either a biscuit cutter or the rim of a drinking glass, cut 4 circles out of each pastry sheet.
• Using a smaller 2-inch circular shape or a knife, lightly score a circle about ½ inch from the edge of each pastry circle. Use a fork to make pricks throughout the inside circle, piercing through the pastry so it doesn't rise while baking.
• In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar and vanilla until smooth and creamy. Spoon the cream cheese mixture inside the smaller circle of the pastry.
• Whisk the egg, then brush onto the edges of the Danish. Sprinkle with coarse sugar.
• Bake for 15 to 17 minutes or until edges are golden brown and puffed up. Transfer to a serving platter and top with sliced fresh strawberries.
• Make glaze by mixing powdered sugar and milk together until thin glaze forms. Drizzle over Danish. Serve warm or at room temperature. Refrigerate any leftovers.

CREAM CHEESE STRAWBERRY DANISH

Steps:

• DAY BEFORE: Make the Danish pastry.
• Preheat the oven to 200C / 395F / 180C fan forced. Line 2 baking trays with baking paper.
• SHAPE THE DANISHES: On a lightly floured surface, roll the dough out to just over 30x40cm (about 12×16 inches). Trim the edges from the rolled dough, then cut into 12 even squares about 10cm / 4in square (4 from the long side, 3 from the wide side). For smaller pastries, cut them into 20 pieces rough 8cm square (so cut the dough 5 squares long x 4 squares wide)
• Place the squares of dough onto the baking sheet / trays (6 on each), dot just a touch of water in the centre, then fold each of the corners into the centre. Press the centres down a little to make a dent. Let them rest for 10-15 minutes
• THE FILLING: Wash, dry and cut the strawberries into small pieces and set aside.
• Add the cream cheese, sugar, milk and lemon zest to a medium bowl and beat together until smooth. You can use an electric mixer or just a spatula.
• FILL THE PASTRIES: The following quantities are written for 12 or 20 pastries respectively.
• Place ½ -1 teaspoon of jam into the dent of each pastries, pressing it in slightly.
• Top the jam with 1 - 2 teaspoons of cream cheese mixture, then use a spoon to gently fan out the edges, so that it covers the jam (this just helps to keep the jam in place when they bake).
• Scatter the tops with the fresh strawberry pieces.
• Brush the exposed pastry areas with the egg wash and sprinkle the demerara sugar around the edges.
• Bake for 18-22 minutes (depending on size) or until golden brown, turning the trays after 10 minutes.
• Please take a moment to rate this recipe. I really appreciate it and it helps me create more recipes.