Ingredients: 

• 1 sheet of frozen puff pastry, slightly thawed
• 4 oz cream cheese, softened
• 3 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 2 cups fresh strawberries, washed, dried, and thinly sliced
• 1/2 tbsp cornstarch
• 1/2 tbsp granulated sugar
• 1 large egg
• 2 tsp water

• 1/2 cup powdered sugar, sifted
• Zest of half a lemon
• 2-3 tsp lemon juice

Instructions:

• Remove the puff pastry sheet from the freezer and let it sit on the counter for 30 minutes to slightly thaw.
• While the pastry thaws, beat the cream cheese with an electric mixer on high for 1 minute. Add sugar and continue beating for another minute. Stir in vanilla extract.
• Slice the strawberries thinly and set aside in a bowl.

• In a separate bowl, toss the sliced strawberries with cornstarch and sugar.
• Preheat the oven to 400°F (200°C).
• Lightly flour your work surface and roll out the puff pastry slightly to blend the seams.
• Use a pizza cutter to cut the pastry into 6 equal pieces.
• Place the pastry rectangles on a baking sheet sprayed with non-stick spray.
• Score each rectangle about 1/4 inch from the edges with a sharp knife to create a border.
• Spoon 1 tbsp of the cream cheese mixture into the center of each rectangle and spread it out to the border with the back of a spoon.
• Gently place the strawberry slices on top of the cream cheese mixture, letting some edges of the cream cheese show.
• In a small bowl, whisk together the egg and water. Brush the egg wash along the edges of each pastry rectangle.

• Bake for 20-25 minutes or until the pastry is golden brown and puffed up.

• While the pastries bake, whisk together the powdered sugar, lemon zest, and lemon juice to form a smooth, pourable icing.

• Once the danishes are done, drizzle the lemon icing over the warm pastries and serve. Enjoy!

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