Description
This Strawberry Danish recipe features flaky puff pastry filled with a smooth cream cheese filling and sweet, fresh strawberries. Topped with optional strawberry jam or a vanilla glaze, these delightful pastries are perfect for breakfast, brunch, or a sweet treat anytime.
Ingredients
Scale
Strawberries Mix
- 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: Thaw puff pastry sheets at room temperature for 30 – 45 minutes. Preheat oven to 400°F (204°C) and line two large baking sheets with parchment paper.
- Prepare Strawberry Mixture: In a bowl, combine sliced strawberries, sugar, and cornstarch. Mix well to coat all strawberries. Let sit at room temperature for 15 minutes to macerate.
- Make Cream Cheese Filling: In another bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract, then mix until fully combined and smooth. Adjust sweetness if needed.
- Cut Puff Pastry: Unfold one puff pastry sheet into a square and cut along the fold lines into long rectangles. Then cut each long rectangle in half to make six smaller rectangles per sheet for a total of twelve.
- Score Dough Borders: Using a paring knife, lightly score a ¼ inch border inside each puff pastry rectangle without cutting through the dough.
- Assemble Danishes: Spread about 1 tablespoon of cream cheese filling inside the scored border of each pastry rectangle. Layer sliced strawberries decoratively on top of the cream cheese layer.
- Egg Wash and Sugar Topping: Brush the edges of each pastry with the beaten egg wash. Sprinkle 2 – 3 tablespoons of sugar over the danishes if desired for extra sweetness and crunch.
- Chill Pastries: If the puff pastry has become warm or sticky, chill the prepared pastries on the baking sheet in the fridge for 15 – 20 minutes to help them puff beautifully during baking.
- Bake: Bake the danishes for 20 – 25 minutes until puffed and light golden brown.
- Cool: Let the danishes cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
- Add Toppings: Optionally, warm strawberry jam and spoon over each danish. For a vanilla glaze, whisk powdered sugar with milk and vanilla extract until smooth and drizzle over cooled danishes.
Notes
- Store leftover danishes in an airtight container in the refrigerator for 2 – 3 days.
- Enjoy danishes at room temperature within a few hours after baking or warm briefly in toaster oven or regular oven for best flavor.
- For variations, see the blog to make danishes without cream cheese or as a braided strawberry danish.
Nutrition
- Serving Size: 1 Danish
- Calories: 260
- Sugar: 14g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
