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Strawberry Danish and Lemon Sansho Icing

Strawberry Danish And Lemon Sansho Icing

Sansho is a small Japanese pepper with tangy lemon notes, which lends an incomparable fragrance to these Danishes. Makes 18 Danishes. 


  • 2 pure butter puff pastry doughs
  • 1 egg yolk, beaten
  • 1 Tbsp water  

Strawberry garnish

  • 4 cups de-stemmed strawberries, cut in two
  • 1 Tbsp lemon juice  
  • ¾ cup sugar 
  • 3 Tbsp cornstarch  


  • 2 cups granulated sugar
  • Lemon zest
  • 1 Tbsp Sansho pepper, finely ground and sifted
  • 2-3 Tbsp lemon juice, freshly squeezed  


  1. 1

    Place all the strawberry garnish ingredients in a pan.

  2. 2

    Cook on medium heat until the preparation thickens and coats the back of a spoon.

  3. 3

    Transfer into a glass jar and place in the refrigerator. Allow to cool completely. 


  1. 1

    Preheat oven to 400 °F and position the rack in the middle of the oven.

  2. 2

    On a floured work surface, spread the pie dough and using a sharp knife or a pizza cutter, fashion them into 10 – 12 cm squares.  

  3. 3

    Cut a 1-inch length arrow into the center of each square, making sure to leave ½ inch of the border of the dough uncut.

  4. 4

    Place 1 Tbsp of strawberry garnish in the middle of the Danish, then combine and wind the corners together, pinching them closed on either side of the garnish.

  5. 5

    Mix the egg yolk and water in a small bowl. Brush each Danish with the egg gilding.

  6. 6

    Bake in the oven for approximately 20 minutes or until the Danishes are golden. 


  1. 1

    Mix all ingredients in a bowl to obtain a homogenous icing. If necessary, add lemon juice or granulated sugar to adjust the consistence.  

  2. 2

    Decorate the Danishes by drizzling a stream of icing to create parallel lines or squares.