Easy Strawberry Danish Pastries (Print Version)

# Ingredients:

→ Strawberries

01 - 4 cups sliced strawberries
02 - 1 tablespoon cornstarch
03 - 1 tablespoon sugar

→ Cream Cheese Filling

04 - 8 oz. (226 g) cream cheese, room temperature
05 - ½ cup (60 g) powdered sugar
06 - 1 teaspoon vanilla extract

→ Danish Pastry

07 - 2 puff pastry sheets, thawed
08 - 1 large egg lightly beaten with 1 teaspoon water
09 - 2 - 3 tablespoons sugar for topping (optional)

→ Toppings

10 - ¼ cup (60 ml) strawberry jam (optional)
11 - 1 cup (120 g) powdered sugar
12 - ½ teaspoon vanilla extract
13 - 2 - 3 tablespoons (30 - 45 ml) milk

# Instructions:

01 - Thaw puff pastry at room temperature for 30-45 minutes. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper.
02 - Mix sliced strawberries with sugar and cornstarch in a bowl. Let sit for 15 minutes.
03 - Beat cream cheese until smooth. Mix in powdered sugar and vanilla extract until well combined.
04 - Cut each puff pastry sheet into 6 rectangles. Score a border ¼ inch from edges.
05 - Spread cream cheese filling in center, top with strawberries. Brush edges with egg wash and sprinkle with sugar if desired.
06 - Bake for 20-25 minutes until golden brown. Cool for 5 minutes, then top with warm jam or vanilla glaze.

# Notes:

01 - Can be stored in an airtight container in the fridge for 2-3 days
02 - Best served warm or at room temperature within 2-3 hours of baking
03 - Can be made without cream cheese or as a braided danish

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