Description
This Strawberry Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and topped with fresh strawberries. Baked to golden perfection and finished with a sweet glaze or strawberry jam, these danishes are perfect for breakfast, brunch, or a delightful dessert treat.
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 for topping
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 – 3 tablespoons (30 – 45 ml) milk
Instructions
- Prepare Puff Pastry and Oven: Thaw puff pastry sheets at room temperature for 30 to 45 minutes. Preheat oven to 400°F (204°C) and line two large baking sheets with parchment paper.
- Mix Strawberry Filling: In a bowl, combine sliced strawberries, cornstarch, and sugar. Stir well to coat the berries evenly, then let sit at room temperature for 15 minutes to release juices and thicken slightly.
- Make Cream Cheese Filling: In a separate bowl, beat room-temperature cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until fully combined and creamy. Adjust sweetness if needed.
- Cut Puff Pastry: Unfold one puff pastry sheet and cut along the folded lines into rectangles, then cut each long rectangle in half to make six smaller rectangles per sheet.
- Score Borders: Using a small paring knife, score a border approximately ¼ inch from the edges on each rectangle, being careful not to cut all the way through to allow edges to puff distinctively.
- Fill Pastry: Spread about 1 tablespoon of the cream cheese filling within the scored border of each rectangle. Top with layered fresh strawberries.
- Brush and Sprinkle: Lightly brush the edges of the puff pastry with the beaten egg mixture to help with browning. 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 too warm or sticky, transfer the assembled danishes on the baking sheet to the refrigerator for 15 to 20 minutes to chill, which promotes better puffing during baking.
- Bake: Bake in the preheated oven for 20 to 25 minutes until the pastry is light golden brown and puffed.
- Cool and Add Toppings: Let the danishes cool on the baking sheet for 5 minutes, then transfer them to a cooling rack to reach room temperature. Top each with warmed strawberry jam and a dusting of powdered sugar or drizzle with a vanilla glaze made from powdered sugar, vanilla extract, and milk.
Notes
- Store leftover danishes in an airtight container in the refrigerator for 2 to 3 days.
- Enjoy danishes at room temperature within 2 to 3 hours post-baking for best flavor and texture.
- Rewarm danishes in a toaster oven or standard oven before serving to refresh the crispiness.
- For variations, see blog post options including strawberry danishes without cream cheese or braided versions.
Nutrition
- Serving Size: 1 danish
- Calories: 290
- Sugar: 18g
- Sodium: 160mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0.1g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
