The unofficial beginning of fall, back to school time, or whatever you call this early September time is perfect for finding ways to be flexible with your food. That's part of what I love about pastries. Equally at home on the brunch buffet or set out for dessert, they also will happily hang out with a cup of tea in the afternoon. So with that in mind, I bring you Strawberry Cheesecake Danishes.
As is often the case with baking recipes, I do not recommend tweaking this one. However, if you aren't finding good strawberries, you can use a different fruit - peaches come to mind - or even use a dollop of your favorite jam or pie filling. I am a big fan of beautiful, fresh strawberries though - give them a try.
One of my favorite ways to enjoy these danishes are as a dessert with a little drizzle of dark chocolate syrup and a cup of decaf spiked with Irish cream. Might as well enjoy it all, right? Of course, they also are equally at home in a breakfast or brunch lineup or alongside a cup of tea in the afternoon. Really, you are going to be hard-pressed to find a time that they are not just a perfect fit. Enjoy!
Strawberry Cheesecake Danishes
- 2 sheets frozen puff pastry - thawed
- 6 ounces cream cheese - softened
- 3 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 egg - beaten
- ¼ cup coarse sugar
- 8-12 large strawberries - cleaned, hulled, and sliced
Preheat the oven to 400° F.
Place the puff pastry sheets on a non stick surface such as a baking mat or pastry board.
Use a 4 inch round cookie cutter or drinking glass rim to cut 4 circles out of each sheet of pastry.
Using a small knife or a smaller cookie cutter, score a circle about ½ inch in from the edges of the pastry rounds. Use a fork to prick all over inside the smaller circle.
Place the cream cheese, sugar, and vanilla extract in the bowl of a mixer. Beat until the filling is smooth and creamy.
Gently spread the cream cheese filling inside the smaller circle of each pastry round.
Brush the edges of the pastries with the beaten egg and sprinkle with the coarse sugar.
Bake the pastries for 17-20 minutes or until the edges are golden brown.
Cool the pastries to safe handling temperatures, then arrange fresh sliced strawberries over the filling and serve.
- Yields: 8 servings
- Preparation Time: 30 minutes