Description
This Strawberry Danish recipe features flaky puff pastry filled with creamy sweetened cream cheese and topped with fresh, macerated strawberries. Finished with a golden bake and optional glaze or strawberry jam, these elegant pastries are perfect for breakfast, brunch, or dessert.
Ingredients
Scale
Strawberry Mixture
- 4 cups sliced strawberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
Cream Cheese Filling
- 8 oz. (226 g) cream cheese, room temperature
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Danish Pastry
- 2 puff pastry sheets, thawed
- 1 large egg, lightly beaten with 1 teaspoon water
- 2 – 3 tablespoons sugar for topping (optional)
Toppings
- ¼ cup (60 ml) strawberry jam (optional)
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 – 3 tablespoons (30 – 45 ml) milk
Instructions
- Thaw and Prep Puff Pastry: Remove puff pastry sheets from the freezer and set at room temperature for 30–45 minutes until thawed but still cool. Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper.
- Prepare Strawberry Mixture: In a mixing bowl, combine the sliced strawberries with 1 tablespoon sugar and 1 tablespoon cornstarch. Toss well to coat all the berries evenly. Let the mixture sit at room temperature for 15 minutes to macerate and release their juices slightly.
- Make Cream Cheese Filling: In another bowl, beat the room temperature cream cheese until smooth. Add the powdered sugar and vanilla extract and mix until fully combined and creamy. Taste and adjust sweetness if desired.
- Cut Puff Pastry: Unfold one puff pastry sheet on a clean surface. Cut along the pre-scored fold lines to get long rectangles, then cut each rectangle in half to create six smaller rectangles per sheet, total of 12 rectangles from two sheets.
- Score Borders: Using a small paring knife, gently score a border about ¼ inch from the edge on each small rectangle, taking care not to cut all the way through. This helps the edges puff up separately from the center.
- Assemble Danishes: Spread approximately 1 tablespoon of the cream cheese filling inside the scored border of each puff pastry rectangle. Arrange the macerated strawberry slices decoratively over the cream cheese layer. Lightly brush the exposed pastry edges with the beaten egg wash. Optionally, sprinkle 2–3 tablespoons sugar over the entire pastry for added sweetness and crispness.
- Chill Before Baking: If the puff pastry feels too warm or sticky, transfer the prepared baking sheets into the refrigerator and chill the danishes for 15–20 minutes. Chilling helps achieve maximum puffiness during baking.
- Bake: Place the baking sheets in the preheated oven and bake the danishes for 20–25 minutes or until the pastries are puffed and golden brown.
- Cool: Allow the danishes to cool on the hot baking sheets for 5 minutes, then transfer them to a wire rack to cool completely to room temperature.
- Add Toppings: Once cooled, optionally spread warm strawberry jam over the tops of the danishes or drizzle a vanilla glaze made by whisking powdered sugar, milk, and vanilla extract together. Serve and enjoy!
Notes
- Store leftover danishes in an airtight container in the refrigerator for 2–3 days. They are best enjoyed freshly baked or gently reheated in a toaster oven or oven to restore flakiness.
- For variations, check the blog post to make danishes without cream cheese or try a braided strawberry danish version.
Nutrition
- Serving Size: 1 danish
- Calories: 280
- Sugar: 16 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 40 mg
