Cover a baking sheet with parchment paper or baking mat.
Unfold the puff pastry sheet on a lightly floured surface. Using a 3-inch circular shape, either a biscuit cutter or the rim of a drinking glass, cut 8 circles out of pastry sheet.
Using a smaller 2-inch circular shape or a knife, lightly score a circle about 1/2 inch from the edge of each pastry circle. Use a fork to make pricks throughout the inside circle, piercing through the pastry so it doesn’t rise while baking.
In the bowl of a mixer fitted with the paddle attachment, beat the cream cheese, granulated sugar and vanilla until smooth and creamy. Spoon the cream cheese mixture inside the smaller circle of the pastry.
Whisk the egg, then brush onto the edges of the Danish. Sprinkle with coarse sugar.
Bake for 15 to 17 minutes or until edges are golden brown and puffed up. Transfer to a serving platter and top with sliced fresh strawberries.
Make glaze by mixing icing sugar and milk together until thin glaze forms. Drizzle over Danish. Serve warm or at room temperature. Refrigerate any leftovers.
Thaw wrapped frozen puff pastry overnight in refrigerator. Or let the wrapped pastry stand at room temperature 30 min. or until thawed before using as directed.
Calories From Fat
% Daily Value
Fat 15 g
Saturated fat 9 g
Cholesterol 65 mg
Sodium 210 mg
Carbohydrate 26 g
Fibre 1 g
Sugars 15 g
Protein 5 g
8 servings, 1 Danish each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.