1 ⅓sheetspuff pastrysave the remaining to top a pie!
1 ½cupswhipped cream cheese
½cuppowdered sugaryou could also use maple syrup or honey if you prefer a more natural sweetener
Optional toppings: blueberriersraspberries, whipped cream, lemond curd, almonds, Nutella, mint for garnish
Slightly defrost and unroll puff pastry sheets. Cut into 12 equal rectangles and arrange on a baking sheet lined with parchment paper or a silicon baking sheet.
Score each piece of puff pastry dough with a rectangle using a knife. It doesn't have to be perfect! See photo for example. Once scored, bake puff passtries at 425 for 8-10 minutes or until lightly golden brown on the bottom. Carefully lift the pastry to check around 7-8 minutes into bake time to be sure you don't over cook them. Once done, remove pastries from the oven sheet and let them cool.
While puff pastries are cooking, use a mixer to whip together the cream cheese, powdered sugar and ricotta cheese.
Next wash and slice the leaves off the strawberries and cut strawberries lengthwise into thin slivers. You should get 4-5 slices from each strawberry. Ideally you'll want three slices per puff pastry.
Finally, assemble your danish by spooning cheese filling into each puff pastry and top with strawberry slices and a sprig of mint for garnish if you want to be fancy.
*See notes in post above for alternative toppings and methods for cooking and serving.