Description
This delicious Strawberry Danish recipe features flaky puff pastry filled with creamy vanilla-flavored cream cheese and topped with fresh strawberries. Enhanced by a sweet glaze or strawberry jam, these golden-baked pastries make a perfect breakfast treat or dessert that’s visually stunning and irresistibly tasty.
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
- Thaw Puff Pastry: Remove puff pastry sheets from the freezer and allow them to thaw at room temperature for about 30 to 45 minutes until pliable but still cold.
- Preheat Oven & Prepare Baking Sheets: Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper to prevent sticking and facilitate even baking.
- Prepare Strawberry Mixture: In a mixing bowl, combine the sliced strawberries, sugar, and cornstarch. Stir gently to coat the berries evenly. Let the mixture sit at room temperature for 15 minutes to macerate, which enhances their flavor and texture.
- Make Cream Cheese Filling: In a separate bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract, mixing thoroughly until creamy and well combined. Adjust sweetness to taste.
- Cut Puff Pastry: Unfold one sheet of puff pastry into a square. Using the pre-scored fold lines, cut it into smaller rectangles. Then cut the long rectangles in half to yield six smaller rectangles total per sheet.
- Score Puff Pastry Borders: Using a small paring knife, gently score a ¼-inch border along the edges of each puff pastry rectangle without cutting all the way through. This helps create a raised crust during baking.
- Fill Puff Pastry: Spoon approximately 1 tablespoon of the cream cheese filling into the center of each rectangle, staying within the scored border to avoid leakage.
- Add Strawberries: Artistically arrange the macerated fresh strawberries on top of the cream cheese layer for a bright, fresh topping.
- Brush Edges & Sugar Topping: Lightly brush the edges of the puff pastry with the egg wash (egg beaten with water) to help them develop a golden finish. Optionally, sprinkle 2-3 tablespoons of sugar over the pastry for added crunch and sweetness.
- Chill Before Baking: If the puff pastry becomes too warm or sticky, refrigerate the prepared Danish on the baking sheet for 15 to 20 minutes. Chilling ensures the dough puffs beautifully during baking.
- Bake: Place the baking sheets in the preheated oven and bake the Danish for 20-25 minutes until the pastry is puffed and a light golden brown color.
- Cool: Allow the Danish to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Prepare Glaze and Finish: For a vanilla glaze, whisk together 1 cup powdered sugar, ½ teaspoon vanilla extract, and 2-3 tablespoons milk until smooth. Drizzle over cooled Danish. Alternatively, warm strawberry jam and brush on top for a glossy finish with extra flavor.
- Serve: Enjoy your strawberry Danish fresh at room temperature or lightly warmed for the best flavor experience.
Notes
- Store leftover Danish in an airtight container in the refrigerator for up to 2-3 days.
- Reheat gently in a toaster oven or conventional oven for best texture and flavor before serving.
- For variations, explore making strawberry Danish without cream cheese or try braiding the puff pastry for a decorative twist.
Nutrition
- Serving Size: 1 Danish (approximate)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1.5g
- Protein: 4g
- Cholesterol: 45mg
