Strawberry Puff Pastry Danish
This recipe results in a pastry featuring flaky puff pastry and juicy strawberries. It is a favorite pastry to present.
Equipment
- Baking Sheet
- Parchment paper
- small saucepan
Ingredients
For the Danish
- 1 sheet Frozen puff pastry, thawed about 10 ounces
- 1 large Egg beaten, for egg wash
- 1 cup Fresh strawberries sliced
For the Glaze
- 1/2 cup Powdered sugar
- 2 tbsp Milk or water
- 1 tsp Lemon juice
Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Unfold the thawed puff pastry sheet onto a lightly floured surface. Cut the sheet into 6 equal rectangles.
- Score a border about 1/2 inch from the edge of each rectangle using a knife, being careful not to cut all the way through the pastry.
- Brush the scored edges with the beaten egg wash. This helps the edges puff up nicely.
- Arrange the sliced strawberries in the center of each pastry rectangle, staying inside the scored border.
- Bake for 18 to 20 minutes, or until the pastry is golden brown and fully puffed.
- While the danishes cool slightly, whisk together the powdered sugar, milk or water, and lemon juice in a small bowl to make the glaze.
- Drizzle the glaze over the warm danishes before serving.
Notes
For a sweeter filling, you can mix the strawberries with 1 tablespoon of sugar before placing them on the pastry. This recipe works well with other fresh berries too.
By Clara Bennett, Lead Plate Designer at Recipes by Betty.