1-First Step: Make Danish pastry dough the day before serving. Plan for a rest of at least 8 to 10 hours, since this helps create the flaky layers that make the Strawberry Danish Recipe feel bakery-quality.

2-Second Step: Preheat your oven to 200C (395F) or 180C fan forced. Line baking trays with parchment so the pastries bake evenly and release cleanly.

3-Third Step: Roll the dough on a floured surface to about 12×16 inches. Trim edges, then cut into either 12 squares (10cm each) for larger pastries or 20 squares (8cm each) for smaller pastries.

4-Fourth Step: Place the squares on trays. Dab a small drop of water in the center, then fold each of the four corners into the center and press down to stick. Let the shaped pastries rest for 10 to 15 minutes.

5-Fifth Step: Beat cream cheese, sugar, milk, and lemon zest until smooth. This cream cheese mixture should spread easily without lumps, which is key for a neat, stable filling.

6-Sixth Step: Add the center filling. Place a small spoonful of strawberry jam (1/2 to 1 teaspoon) inside each folded center. Top with 1 to 2 teaspoons of cream cheese mixture, spreading gently over the jam so it doesn’t leak out.

7-Seventh Step: Scatter fresh strawberry pieces on top. The fruit should be washed, dried, and cut into small pieces so each bite feels juicy but not watery.

8-Final Step: Brush the exposed pastry with egg wash (egg yolk mixed with a dash of water). Sprinkle demerara sugar over the edges, then bake for 18 to 22 minutes depending on size. Turn trays halfway so the Strawberry Danish Recipe bakes golden and flaky throughout.