Strawberry Danish
A delightful pastry bursting with the sweet, tangy flavor of fresh strawberries and enveloped in flaky puff pastry, perfect for breakfast or dessert.
Ingredients
Pastry Base
- 1 sheet puff pastry A buttery, flaky dough that puffs up beautifully in the oven.
- 1 egg egg (for egg wash) Ensures a golden-brown color on the pastry.
Filling
- 1 cup fresh strawberries, chopped Bright, juicy berries providing refreshing flavor.
- 1/4 cup sugar Enhances the natural flavors of the strawberries.
- 1 tablespoon cornstarch Helps thicken the filling.
- 1 teaspoon vanilla extract Adds a warm, aromatic note.
Finishing Touch
- to taste grams powdered sugar (for dusting) Adds sweetness and visual appeal.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Roll out the puff pastry on a floured surface to about 1/8 inch thick, and cut into 4 inch by 4 inch squares.
- In a mixing bowl, combine chopped strawberries, sugar, cornstarch, and vanilla extract. Mix gently until strawberries are coated.
- Place a spoonful of the strawberry mixture in the center of each pastry square, avoiding overfilling.
- Fold the corners of the pastry over the filling to create a pinwheel shape.
- Brush the tops with an egg wash made by whisking the egg with a splash of water or milk.
Baking
- Bake for 15-20 minutes or until golden brown and puffy.
- Let cool for a few minutes before dusting with powdered sugar.
Notes
Serve warm as a delightful breakfast or brunch item. Consider adding whipped cream or a scoop of vanilla ice cream for a festive touch. Common mistakes include overfilling the pastries and neglecting to chill the puff pastry before using.