Description
Golden, flaky Danish pastries filled with sweet homemade strawberry jam and finished with a light glaze. Perfect for brunch, coffee breaks, or a cozy homemade treat.
Ingredients
Scale
- 2 puff pastry sheets, about 500 grams total, thawed but still cold
- 2 cups fresh strawberries, about 300 grams, chopped
- 1/3 cup granulated sugar, about 65 grams
- 1 tablespoon fresh lemon juice
- 1 teaspoon cornstarch mixed with 1 tablespoon water
- 1 large egg, beaten
- 1/2 cup powdered sugar, about 60 grams
- 1 to 2 tablespoons milk
Instructions
- Preheat oven to 200°C or 400°F and line a baking sheet with parchment paper.
- In a small saucepan, combine chopped strawberries, granulated sugar, and lemon juice. Cook over medium heat for about 8 minutes until softened. Stir in the cornstarch mixture and cook for 1 to 2 minutes more until thickened. Let the jam cool completely.
- Unfold the puff pastry sheets on a lightly floured surface and cut each sheet into 6 equal squares.
- Fold the corners of each square slightly toward the center to create a border. Add 1 tablespoon of cooled jam to the center of each square and brush the edges with beaten egg.
- Place pastries on the prepared baking sheet and bake for 15 to 18 minutes until puffed and golden brown.
- Mix powdered sugar with 1 to 2 tablespoons milk until smooth and drizzle over slightly cooled pastries.
- Serve warm or at room temperature.
Notes
- Keep puff pastry cold before baking to ensure flaky layers.
- Do not overfill with jam to prevent leaking.
- Chill assembled pastries for 10 minutes before baking for extra lift.
- Store leftovers in an airtight container at room temperature for up to 2 days.
Nutrition
- Serving Size: 1 pastry
- Calories: 220
- Sugar: 12g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg