Shortcuts are the theme lately.
Though I don’t know many people who make their own puff pastry at home. We didn’t even bother in school.
1 4″x4″ square of puff pastry, defrosted (I cut mine out of a larger sheet)
1 tablespoon cream cheese, room temperature
a couple drops of lemon juice
a couple drops of vanilla paste or extract
strawberry jam – strawberry cardamom if you have it or want to make it – just add cardamom to taste.
1 small strawberry
Preheat oven to 400.
Add vanilla and lemon juice to cream cheese.
Mix until smooth.
Cut puff pastry like so:
Fold the edges towards the center
Don’t press the edges down too hard or the center won’t cook.
Add a dollop of jam in the center.
Add the cream cheese directly onto the jam.
Put the strawberry on top.
Transfer to a parchment-lined sheet pan (in retrospect you could do all of this on a sheet pan) and brush with half and half. Or milk. Or egg wash. Butter, if you’re feeling really naughty. I happened to have half and half around.
Bake for 15 minutes.
Meanwhile, thin a teaspoon of jam with a little hot water.
When the danish comes out of the oven, brush it with the strawberry glaze.
You could do this with any fruit, but strawberries feel very June-ish.