For flaky sweet deliciousness, Strawberry Cream Cheese Danish is an amazing crowd pleaser. This is really a simple dish to make, because I use prepared puff pastry and strawberry preserves. I prefer not to get into fancy braiding, and use a easy “turnover “ form. But make whatever form is your favorite. I have also made this same recipe in a giant pop tart form, using 2 sheets of puff pastry (and a lot more filling!).
Now, just a word about puff pastry. The most readily available puff pastry, at the grocery stores in this area, is in the frozen section. However, my favorite brand of puff pastry is Wewalka (pictured below). If your grocery store carries it, you’ll find it in the refrigerator section, near the pie crust dough.
Ingredients
- 4-5 oz room temperature cream cheese
- 2 TBSP powdered sugar
- 1 egg yolk
- 1/2 tsp vanilla extract or butternut flavoring
- Pinch salt
- 1 sheet puff pastry
- 1 cup strawberry preserves (about)
- 2 TBSP melted butter
- Cinnamon & sugar mixture
Instructions
- Heat oven to 400.
- In a bowl, mix together cream cheese and next 4 ingredients. Set aside.
- On a baking sheet, lay out sheet of puff pastry.
- Spread cream cheese mixture on 1/2 of pastry, leaving about 1/2” around the edges, to seal the pastry together. Dollop the strawberry preserves over the length of the cream cheese.
- Carefully, fold the plain 1/2 of the pastry over the cream cheese strawberry filling. Press the edges together well, and pinch together to seal.
- Make a few slits in the top. Brush with melted butter, and sprinkle generously with cinnamon sugar mixture.
- Bake about 20 minutes or until puffy and golden brown. Cool at least 15 minutes before cutting.
Looks yummy as usual, but I would mess this up for sure. I’m not a good cook! lol Hope you have been doing well! We miss y’all!
Your old neighbors,
Connie & Bob