Recipe details
Prep time
8
min
Cooking time
12
min
Total time
20
min
Ingredients
- 1 roll of puff pastry
- 165g tub of cream cheese
- 6 strawberries35g icing sugar
- 1 tsp vanilla bean paste
- 1 beaten egg to glaze
- Flaked almonds for sprinkling
- Optional: sugar to dust over the crust
Instructions
- Pre heat your oven to 180ºc and line a large oven tray or two small trays with greaseproof paper.
- Roll out the pastry and cut out six large circles and spread out on the baking tray. Using a smaller cutter, gently score the inside of the circles with a smaller circle to create a border.
- In a small bowl whisk together the cream cheese, icing sugar and vanilla until smooth.
- Spread the cream cheese mix on to the middle of each circle and top with sliced strawberries and flaked almonds.
- Brush the outside borders with a little beaten egg, and I like to sprinkle with a little sugar too.
- Bake for 12 minutes and allow to cool slightly.
- Best eaten the same day you bake them. If eating on the second day I would recommend warming through in the oven first as pastry loses it's freshness fast.
What other flavour variations could I use for home made Danish Pastries?
Swap the fruits: You could swap the strawberries for blueberries, raspberries, or any other berries and sprinkle with chopped pistachios or hazelnuts too. Fresh or canned apricots work well with almonds, if using canned press between kitchen towel to remove any excess moisture and avoid a soggy tart. Most fruits will work with exception of high water volume fruits like melon etc, as there probably wouldn't work as well.
You could also drizzle with icing: Make a simple icing by putting 3-4 tablespoons of icing sugar in a bowl, and adding a little milk, water or citrus juice half a teaspoon at a time until you have a drizzling consistency. Alternatively, melt a little white or milk chocolate in a heatproof bowl above a simmering pan of water, or in a microwave and drizzle this over the pastries for a more indulgent Danish.
About the author
