Strawberry Mascarpone Danish


Strawberry Filling:

  • 1 cup thinly sliced Foxy Strawberries
  • 1/4 cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch


  • 1/2 cup mascarpone cheese
  • 4 tbsp granulated sugar
  • 1/4 tsp vanilla extract
  • 1/4 tsp almond extract
  • 1 egg
  • 2 sheets frozen puff pastry (each about 10-inch square), thawed but still cold
  • Icing sugar


Strawberry Filling: In bowl, combine strawberries, sugar and lemon juice; let stand for 15 to 20 minutes to macerate. Toss with cornstarch; set aside.

Danish: Preheat oven to 400°F. Stir together mascarpone cheese, sugar, vanilla and almond extract; set aside.

  1. Whisk egg with 1 tbsp water; set aside. On lightly floured surface, unroll puff pastry sheets. Cut each sheet into four 5-inch squares. Using sharp knife, score 1/2-inch border around edge of each square. Using fork, prick pastry all over inside the border. Brush pastry edges with egg wash.
  2. Spread heaping 2 tbsp mascarpone mixture inside border of each pastry square. Top with strawberry mixture. Fold dough over and seal to form triangle. Using fork, prick vent holes in top.
  3. Brush Danishes with egg wash; bake for 15 to 20 minutes or until pastry is golden brown and filling is bubbling. Dust with icing sugar before serving.


  • Serve with a dollop of whipped cream or scoop of ice cream.
  • Alternatively, drizzle danishes with a simple white icing, made by combining 1/2 cup icing sugar with 1 to 2 tbsp water until smooth.