Cream Cheese Strawberry Danish

By Sugar Salt Magic · 180 min

Ingredients

Instructions

1. The day before, make the Danish pastry dough. Preheat the oven to 200°C (395°F, 180°C fan). Line 2 baking trays with baking paper.
2. On a lightly floured surface, roll the dough to just over 30 x 40 cm (about 12 x 16 inches). Trim the edges, then cut 12 even squares about 10 cm (4 in) each. For smaller pastries, cut about 20 squares of roughly 8 cm each (5 squares long by 4 wide).
3. Place the squares on the trays (6 per tray). Dot a little water in the centre of each, fold each corner into the centre, press the centres down slightly to make a dent, and rest for 10-15 minutes.
4. Wash, dry and chop the strawberries into small pieces and set aside.
5. In a medium bowl, beat the cream cheese, sugar, milk and lemon zest until smooth, using an electric mixer or a spatula.
6. Put 1/2 to 1 teaspoon of strawberry jam into each dent, pressing it in slightly. Top with 1 to 2 teaspoons of the cream cheese mixture, then gently fan out the edges with a spoon so it covers the jam.
7. Scatter the chopped strawberries over the tops. Brush the exposed pastry with the egg yolk mixed with a dash of water and sprinkle the demerara sugar around the edges.
8. Bake for 18-22 minutes (depending on size), turning the trays after 10 minutes, until golden brown.

Summarized from Sugar Salt Magic's video. Watch it for the details.