I can't believe we're already in February. I swear it was just Christmas time! Well, if you're like me and you've lost track of time but still want to make something a little special for the occasion, you can try out these really simple Valentine's Day Strawberry Danishes. They're easy enough to make with the kiddos but oh so yummy! Check out the recipe below!
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Prep Time: 30 mins
Cook Time: 15-20 mins
Serves: 8
Cream Cheese Danish Ingredients:
- 4 oz cream cheese, softened
- ¼ cup sugar
- 1 egg yolk
- 1 large egg (plus 1 tablespoon of water for egg wash)
- 1 tablespoon ricotta cheese
- pinch of salt
- ½ tablespoon lemon zest
- 2 sheets puff pastry (1 box)
- flour (for dusting your work surface)
- powdered sugar (optional topping)
Strawberry Compote Ingredients:
Instructions: (Watch the Video here!)
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Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. Thaw your puff pastry according to package instructions.
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To prepare the compote, combine strawberries, sugar, vanilla extract and lemon juice in a medium saucepan. Bring to a simmer over medium-low heat and cook, stirring occasionally, until the strawberries soften, about 20 minutes. For a thicker compote, you can cook for an additional 10 minutes. Remove from heat and let it cool slightly, then pop it in the freezer for about 10 minutes to cool before finishing your final steps.
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In a medium bowl, use an electric mixer to blend softened cream cheese and sugar until smooth. Add in the egg yolk, ricotta cheese, vanilla extract, salt, and lemon zest. Refrigerate the mixture until ready to assemble the danishes.
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On a lightly floured surface, roll out the thawed puff pastry to a 10×10 square. Use a heart-shaped cookie cutter to cut out hearts from the pastry. Transfer the pastry hearts to the prepared baking sheets and prick them with a fork in a heart shape, leaving about a 1/2-inch edge around each heart.
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Spread the cream cheese mixture evenly in the center of the hearts, still leaving the 1/2-inch edge clear. Top each heart with a tablespoon of the strawberry compote, placing your desired amount of strawberries on each danish. Lastly, brush the edges of pastry hearts with the beaten egg/water mixture.
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To keep the filling from running, refrigerate the prepared danishes for 15 minutes. Bake the danishes for 15-20 minutes or until the puff pastry is golden brown.
- For an added touch, top it off with sifted powdered sugar. Allow the danishes to cool slightly before serving. Enjoy warm or at room temperature!
With love,
Malia Reddekopp
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