Berry & Cheese Danishes

Jun 30

Makes 12 pastries

4 oz strawberries (about 4), sliced

½ cup jam

2 tsp lemon juice

1 tsp cornstarch

1 block (½ lb) full fat cream cheese, at room temperature

1 egg yolk

¼ tsp kosher salt

½ tsp vanilla bean paste or 1 tsp vanilla extract

1 cup powdered sugar, divided

1 box (2 sheets) store bought, frozen puff pastry, thawed

1 large egg, beaten

½ cup powdered sugar

1 tbsp milk

Preheat oven to 400F.
Combine strawberries, jam, lemon juice, and cornstarch in a small bowl. Set aside.
Using a whisk or electric beaters, combine cream cheese, egg yolk, kosher salt, vanilla, and ½ cup powdered sugar in a medium bowl until smooth.
Roll out creases in puff pastry sheet and cut into 6 rectangles. Transfer to a lined baking sheet.
Score a ¼ border around the edges of each rectangle and fill the inside with a heaping tablespoon of the cream cheese mixture and top with a heaped teaspoon of the jam mixture. Do your best to contain everything within the border. Brush the edges with the beaten egg.
Bake for 20-25 minutes or until puffed and golden.
Repeat with the other sheet of pastry using up the rest of the filling and jam.
Optionally, whisk remaining ½ cup powdered sugar and 1 tbsp milk in a small bowl to create a drizzle-able glaze for the pastries.
Drizzle glaze over the warm pastries and serve.

Chili Oil