Danish Pastry with Cream Cheese Filling

Preheat the oven to 190C (370F) and prepare two baking sheets with parchment paper. If using puff pastry, adhere to the baking temperature and time on the package.

In a bowl, combine the cream cheese, sugar, lemon zest, and vanilla extract by whisking.

Transfer the filling into a piping bag and snip off the end, or spoon the filling directly onto the pastry squares.

Cut the Danish pastry (or thawed puff pastry) into twelve 3" by 3" squares. Use a fork to prick the center where the filling will go several times.

Spread about 1 tablespoon of the filling in the center of each square and place strawberry cubes on top, using 3-4 slices per portion.

If using homemade Danish pastry, cover the squares with plastic wrap and let them rise for 20-40 minutes at room temperature until puffy before baking. If using puff pastry, bake immediately.

In a bowl, whisk the egg yolk and milk together and brush it on the exposed corners of the pastry.

Bake one sheet at a time for 16-18 minutes or until the pastries are deeply golden and puffed.
Serve with Nescafe.