1. Preparing the Puff Pastry Base
Begin by preheating your oven to 400°F (204°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
Unfold and roll out the thawed puff pastry slightly to flatten it. Cut it lengthwise to create two long rectangles. These will form the base of your danishes.
Using a sharp knife, score a 1/2-inch border around each rectangle. Be careful not to cut all the way through. This allows the edges to puff up beautifully while keeping the center flat and ready for filling. Then, dock the center with a fork to prevent it from puffing too much.
2. Crafting the Cream Cheese Filling
In a mixing bowl, combine the softened cream cheese, sugar, and lemon juice. Mix until smooth and creamy. This tangy-sweet base offers the perfect contrast to the sugary strawberries and flaky pastry.
Spread this mixture evenly within the scored center of the puff pastry. Use the back of a spoon to get a smooth, consistent layer. Make sure to leave the border untouched to allow for a neat puffed edge.
3. Layering the Strawberry Goodness
Next, dollop generous spoonfuls of strawberry jam over the cream cheese layer. Gently spread it out, leaving a margin so the white cream cheese peeks around the edge—this creates a visually stunning contrast after baking.
Then top it all off with sliced fresh strawberries. Use ripe, red strawberries for the best flavor and color. The combination of jam and fresh fruit adds depth and vibrancy to every bite.
4. Egg Wash and Baking
Whisk together the egg and water to make a glossy egg wash. Brush it along the outer edges of the puff pastry. This helps the borders turn deep golden brown and crisp during baking.
Bake the danishes for about 20 minutes, or until the edges are golden and the centers are set. Let them cool on the baking sheet for at least 10 minutes before icing.
5. Drizzling the Vanilla Glaze
In a small bowl, whisk together powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick enough to drizzle, not pour.
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