Description
This Strawberry Danish recipe features flaky puff pastry filled with creamy sweetened cream cheese and fresh strawberries, topped with either a strawberry glaze or vanilla drizzle. Perfect for breakfast or dessert, these danishes combine a crisp golden crust with fresh fruity sweetness and a luscious cream cheese center.
Ingredients
Scale
Strawberries
- 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
- Prep Puff Pastry: Thaw the puff pastry sheets at room temperature for 30-45 minutes to soften. Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper to prevent sticking during baking.
- Prepare Strawberries: In a mixing bowl, combine the sliced strawberries with sugar and cornstarch. Stir gently to coat all pieces evenly. Let the mixture rest at room temperature for 15 minutes so the strawberries release their juices and thicken slightly.
- Make Cream Cheese Filling: In another bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract, mixing thoroughly until creamy and well combined. Taste and adjust sweetness or vanilla as preferred.
- Cut Puff Pastry: Unfold one sheet of puff pastry on a flat surface. Cut it along the pre-scored fold lines to form six smaller rectangles by cutting the long rectangles in half. Repeat with the second sheet if needed.
- Score Borders: Using a small paring knife, gently score about ¼ inch from the edges on each pastry rectangle without cutting all the way through. This allows the edges to puff up during baking.
- Assemble Danishes: Spread 1 tablespoon of the cream cheese filling into the center of each puff pastry rectangle, staying inside the scored border. Layer the fresh strawberries decoratively on top of the cream cheese.
- Add Egg Wash and Sugar: Lightly brush the edges of the puff pastry with the beaten egg wash to help browning. Optionally, sprinkle 2-3 tablespoons of sugar over the entire danish for extra sweetness and crust.
- Chill Before Baking: If the puff pastry becomes warm or sticky during assembly, transfer the assembled pastries on the baking sheet to the fridge for 15-20 minutes. Chilling promotes better puffing in the oven.
- Bake: Bake the strawberry cream cheese danishes for 20-25 minutes or until the pastries turn a light golden brown and puff up nicely.
- Cool: Let the danishes cool on the baking sheet for 5 minutes to set, then transfer to a cooling rack to reach room temperature.
- Add Toppings: Warm strawberry jam slightly and spoon a thin layer over each danish, or prepare a vanilla glaze by whisking powdered sugar with milk and vanilla extract until smooth. Drizzle the glaze over the cooled pastries for an elegant finish.
Notes
- Store leftover danishes in an airtight container in the refrigerator for up to 2-3 days.
- Enjoy danishes at room temperature within a few hours after baking or warm briefly in a toaster oven or conventional oven for best flavor.
- For variations, try making danishes without cream cheese or braiding the puff pastry for a different presentation.
Nutrition
- Serving Size: 1 Danish
- Calories: 280
- Sugar: 15g
- Sodium: 120mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg
