Strawberry Cream Danish (Print Version)
# Ingredients:
→ Dough
01 -
1/4 cup warm water
02 -
2 1/4 teaspoons (1 packet) active dry yeast
03 -
1/2 cup milk, at room temperature
04 -
1 large egg, at room temperature
05 -
1/4 cup sugar
06 -
1 teaspoon salt
07 -
2 1/2 cups all-purpose flour, plus more for dusting
08 -
1 cup (225g) unsalted butter, cold
→ Strawberry Cream Filling
09 -
225g cream cheese, softened
10 -
1/4 cup sugar
11 -
1/2 teaspoon vanilla extract
12 -
Fresh strawberries, sliced for topping
→ Glaze
13 -
1 cup powdered sugar
14 -
2 tablespoons milk or water
15 -
1/2 teaspoon vanilla extract
# Instructions:
01 -
Dissolve yeast in warm water and let sit until frothy, about 5-10 minutes.
02 -
In a large bowl, combine the frothy yeast mixture with milk, egg, sugar, salt, and half the flour. Mix until smooth. Gradually add remaining flour and mix until a cohesive dough forms.
03 -
Work the cold butter into the dough using the lamination technique, folding and turning the dough several times to create layers. Chill the dough for at least 1 hour.
04 -
On a lightly floured surface, roll out the dough to about 6mm thickness. Cut into heart shapes using a cookie cutter or by hand.
05 -
Transfer the dough hearts to a baking sheet lined with parchment paper. Allow them to rise in a warm place until slightly puffy, approximately 30 minutes.
06 -
Preheat the oven to 190°C (375°F).
07 -
Combine softened cream cheese, sugar, and vanilla extract in a bowl, mixing until well incorporated and smooth.
08 -
Spoon a small amount of the cream cheese filling into the center of each heart-shaped dough piece. Either fold chopped strawberries into the filling or reserve them for garnishing after baking.
09 -
Bake in the preheated oven for 15-20 minutes, or until the danishes are golden brown and fully set.
10 -
While the danishes cool, prepare the glaze by whisking together powdered sugar, milk (or water), and vanilla extract until smooth. Drizzle over the cooled pastries and top with fresh strawberry slices.
# Notes:
01 -
For the best laminated texture, keep the butter cold throughout the folding process.
02 -
The danishes can be stored in an airtight container for up to 2 days.