Description
This delightful Strawberry Danish recipe combines flaky puff pastry with a creamy, sweetened cream cheese filling and fresh, juicy strawberries. Topped with a light glaze or strawberry jam, these homemade danishes are perfect for breakfast, brunch, or a sweet snack, offering a beautiful balance of textures and flavors.
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
- Prepare Puff Pastry: Remove puff pastry sheets from the freezer and allow them to thaw at room temperature for 30 to 45 minutes. Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper for easy cleanup.
- Prepare Strawberry Mixture: In a mixing bowl, combine the sliced strawberries, sugar, and cornstarch. Gently toss to coat all the strawberries evenly. Let the mixture sit at room temperature for 15 minutes to macerate and thicken slightly.
- Make Cream Cheese Filling: In another bowl, whisk the softened cream cheese until smooth. Add powdered sugar and vanilla extract, mixing thoroughly until well combined. Taste and adjust sweetness or flavor as needed.
- Cut Puff Pastry: Unfold one sheet of puff pastry to form a square and cut along the folded lines. Next, cut each long rectangle in half to create two smaller rectangles. Repeat with the second sheet. You should have a total of six smaller rectangles per sheet, twelve in total.
- Score Puff Pastry Borders: Using a small paring knife, lightly score a border approximately ¼ inch from the edges of each puff pastry rectangle without cutting all the way through. This will allow the edges to puff up more during baking.
- Add Cream Cheese Filling: Spoon and smooth about 1 tablespoon of the cream cheese mixture into the center of each puff pastry rectangle, keeping the filling inside the scored border.
- Top with Strawberries: Decoratively arrange the macerated strawberry slices evenly over the cream cheese filling on each pastry square.
- Prepare for Baking: Lightly brush the exposed edges of the puff pastry with the beaten egg wash to help achieve a golden brown finish. Optionally, sprinkle 2 to 3 tablespoons of sugar over the entire danish for added sweetness and crunch.
- Chill Before Baking: If the puff pastry becomes warm or sticky while assembling, place the baking sheets with the prepped danishes in the refrigerator for 15 to 20 minutes. Chilling helps the pastry puff beautifully during baking.
- Bake: Bake the strawberry cream cheese danishes in the preheated oven for 20 to 25 minutes or until they are light golden brown and fully puffed.
- Cool: Remove the danishes from the oven and cool on the baking sheet for 5 minutes, then transfer to a cooling rack to reach room temperature.
- Add Toppings: For a finishing touch, spread warm strawberry jam over the top of each danish, or whisk powdered sugar with vanilla extract and milk to make a smooth vanilla glaze. Drizzle the glaze or apply jam over the cooled danishes.
Notes
- Store leftover danishes in an airtight container in the refrigerator for up to 2 to 3 days.
- Enjoy danishes at room temperature within 2 to 3 hours after baking for best flavor and texture.
- Warm danishes in a toaster oven or conventional oven before serving to refresh their flakiness.
- Check the blog’s variations for options to make this recipe without cream cheese or as a braided strawberry danish.
Nutrition
- Serving Size: 1 danish
- Calories: 320
- Sugar: 18 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.2 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 40 mg
