Strawberry Danish

8 ounces cream cheese at room temperature

3 tablespoons granulated sugar

lemon zest zest of one lemon

1 teaspoon vanilla extract

17.25-ounce package frozen puff pastry sheets, thawed

1 large egg beaten (for egg wash)

16 teaspoons strawberry jam divided

1 cup powdered sugar

2 tablespoons milk or heavy cream

½ teaspoon vanilla extract

16 strawberries sliced

To a large mixing bowl, add the cream cheese, sugar, lemon zest and vanilla extract. Beat until completely combined then set aside.
Lay out a sheet of puff pastry in front of you, gently roll it out to remove the creases. Cut the sheet lengthways into strips one inch thick. Repeat with the second sheet.
Pick a strip up with one end in each hand. Twist opposite ways to form a loose ribbon then place one end of the strip in front of you to act as the center point of the pastry and lightly coil the strip around it so you have a round shape. Repeat with the remaining strips of pastry.
Transfer the pastry rounds on to two baking sheets leaving a small amount of space in-between.
Put the baking sheets into the refrigerator for 15 minutes.
Preheat the oven to 400°F
Remove the chilled pastry from the refrigerator. Use your thumb to press a groove into the center of each pastry then prick it with a fork.
Egg wash the pastry avoiding the very center. Add half a teaspoon of jam to the center of each pastry.
Next, add one scant tablespoon of the cream cheese mixture on top of the jam. Add another half teaspoon of jam on top of the cream cheese mixture.
Bake in the preheated oven for 18 minutes or until the pastry has puffed up and is golden brown then remove from the oven.

Glaze

In a large mixing bowl, add the powdered sugar, milk or cream and vanilla extract. Beat until completely smooth. The glaze should be runny enough to pour. If it is too thick add a little more milk or cream, if it’s too thin add a little more powdered sugar.
Add the sliced strawberries to the top of each danish pastry.