Ingredients

For the Danish:

• 1 sheet frozen puff pastry, slightly thawed
• 4 oz cream cheese, at room temperature
• 3 tablespoons white granulated sugar
• 1 teaspoon pure vanilla extract
• 2 cups fresh strawberries, washed, dried, and thinly sliced
• ½ tablespoon cornstarch
• ½ tablespoon additional white granulated sugar
• 1 large egg
• 2 teaspoons water

For the Lemon Icing:

• ½ cup powdered sugar, sifted
• Zest from half a lemon
• 2-3 teaspoons lemon juice

Instructions

1. Prepare the Puff Pastry:
   • Remove the puff pastry from the freezer and allow it to thaw on the counter for about 30 minutes.
   • Preheat your oven to 400°F (200°C). Lightly flour your work surface and roll out the pastry gently to blend the seams.
   • With a pizza cutter, divide the sheet in half and then cut each half into three rectangles. Place these on a baking sheet lined with non-stick spray. Score each rectangle with a ¼-inch border using a sharp knife.
2. Filling:
   • While the pastry thaws, use a hand mixer to beat the cream cheese and sugar together on high speed for 1 minute. Mix in the vanilla extract.
   • Toss the sliced strawberries with cornstarch and additional sugar. Spoon 1 tablespoon of the cream cheese mixture into the center of each pastry rectangle, spreading it to the edges of the scored border. Arrange strawberry slices on top of the cream cheese.
3. Baking:
   • Whisk the egg and water together to make an egg wash. Brush this mixture over the edges of the pastries.
   • Bake in the preheated oven for 20-25 minutes, or until the pastry is golden brown.
4. Prepare the Lemon Icing:
   • Combine the powdered sugar, lemon zest, and lemon juice in a bowl. Stir until smooth and pourable.
   • Drizzle the icing over the warm pastries.

Nutrition