Ingredients
- 1 batch homemade Danish pastry
- 125 g full-fat cream cheese, softened (4oz)
- 1 tablespoon granulated white sugar (notes 1)
- 2 teaspoons milk
- Zest of half a small lemon
- ¼ cup good quality strawberry jam
- 12 small fresh strawberries
- 1 egg yolk mixed with a dash of water
- 1 teaspoon demerara (turbinado) sugar
Instructions
- DAY BEFORE: Make the Danish pastry.
- Preheat the oven to 200C / 395F / 180C fan forced. Line 2 baking trays with baking paper.
- SHAPE THE DANISHES: On a lightly floured surface, roll the dough out to just over 30x40cm (about 12×16 inches). Trim the edges from the rolled dough, then cut into 12 even squares about 10cm / 4in square (4 from the long side, 3 from the wide side). For smaller pastries, cut them into 20 pieces rough 8cm square (so cut the dough 5 squares long x 4 squares wide)
- Place the squares of dough onto the baking sheet / trays (6 on each), dot just a touch of water in the centre, then fold each of the corners into the centre. Press the centres down a little to make a dent. Let them rest for 10-15 minutes
- THE FILLING: Wash, dry and cut the strawberries into small pieces and set aside.
- Add the cream cheese, sugar, milk and lemon zest to a medium bowl and beat together until smooth. You can use an electric mixer or just a spatula.
- FILL THE PASTRIES: The following quantities are written for 12 or 20 pastries respectively.
- Place ½ -1 teaspoon of jam into the dent of each pastries, pressing it in slightly.
- Top the jam with 1 – 2 teaspoons of cream cheese mixture, then use a spoon to gently fan out the edges, so that it covers the jam (this just helps to keep the jam in place when they bake).
- Scatter the tops with the fresh strawberry pieces.Brush the exposed pastry areas with the egg wash and sprinkle the demerara sugar around the edges.
- Bake for 18-22 minutes (depending on size) or until golden brown, turning the trays after 10 minutes.