For the Puff Pastries
- 1 sheets of thawed puff pastry
- fresh strawberries
- fresh raspberries
For the Cream Cheese Filling
- 4 ounces cream cheese, softened
- 1 tablespoon sour cream
- 3 tablepoons sugar
- 1/ 8 teaspoon salt
- 1/ 2 egg
- 1/ 2 lemon, zested
For the Fruit Glaze
- 1/ 4 cup apricot jam
- 2 tablepoons water
For the Lemon Icing Drizzle
- 1/ 2 cup powdered sugar
- 1 tablepsoon lemon juice
- 1 1/ 2 tablepoons milk
Thaw puff pastry dough in the refrigerator according to package directions (usually a few hours).
Remove puff pastry from the fridge and work with one sheet of puff pastry at a time. On a pastry mat, begin by rolling the puff pastry lightly to smooth out the seams and to make the dough thinner. The dough should be approximately 11x11 inches.
Cut the dough into 9 even squares/rectangles. Next, score the inside of each pastry with a paring knife to make a 1/4 inch border all the way around. Be careful not to cut all the way through the dough. Lightly scoring it will get the job done.
Pop the pastries into the fridge on a parchment lined baking sheet, and repeat with the second sheet of puff pastry. If the dough seems too warm or soft at any point during the preparation, return it to the refrigerator for 10 minutes. We don't want the butter or fat in the dough to melt before hitting the oven, otherwise the pastries will be heavy and oil instead of light and flaky.
Once the pastries are chilling, cream the cream cheese filling ingredients in a bowl with a hand mixer until smooth and creamy. Slice the strawberries thinly and crush some fresh raspberries in a bowl until juicy with small pieces remaining.
Remove the puff pastry squares from the refrigerator and portion the lemon cream cheese filling into the center of each one. Fill the centers all the way to the borders, but try not to get the filling in the scored lines so that the pastries bake properly.
Next, top with strawberries and raspberry, then place in the fridge for 10 minutes. Meanwhile, preheat oven to 400 degrees.
Right before placing the cheese danishes in the oven, mix an egg and water in a bowl, and brush the pastry borders lightly with the egg wash.
Bake the danish pastries for 13-16 minutes, or until golden brown and puffed. Remove from the oven, transfer to a cooling rack, and let cool.
If adding the shiny fruit glaze, warm the apricot jam and water in a pot until liquid. Brush the cooked fruit with the glaze to add shine and freshness.
Lastly, mix the lemon icing ingredients. Drizzle the icing over the danishes and enjoy warm or at room temperature.
These danishes are best eaten the same day that they are made. You can still eat them 1-2 days after, but they will diminish in quality as the pastries soften.