Description
Delight in these homemade Strawberry Danish pastries featuring a crispy puff pastry base, creamy vanilla cream cheese filling, and fresh strawberry topping. Finished with an optional sweet glaze or strawberry jam, this easy-to-make recipe delivers bakery-quality flavor and texture perfect for breakfast or dessert.
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 (for glaze or dusting)
- ½ teaspoon vanilla extract (for glaze)
- 2 – 3 tablespoons (30 – 45 ml) milk (for glaze)
Instructions
- Thaw and Preheat: Allow the puff pastry sheets 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.
- Prepare Strawberries: In a mixing bowl, combine the sliced strawberries with 1 tablespoon of sugar and 1 tablespoon of cornstarch. Toss gently to coat the strawberries evenly, then let them sit at room temperature for 15 minutes to macerate and release juices.
- Make Cream Cheese Filling: In another bowl, beat the room temperature cream cheese until smooth. Add ½ cup powdered sugar and 1 teaspoon vanilla extract, mixing until a silky, well-combined filling is achieved. Adjust sweetness if needed by tasting.
- Prepare Puff Pastry: Unfold one puff pastry sheet and cut along the natural folds to create six smaller rectangles by halving the long rectangles. Using a small knife, gently score a ¼-inch border around each rectangle, cutting shallowly but not through the dough to create a raised edge.
- Assemble Danishes: Spread about 1 tablespoon of the cream cheese filling into the center of each puff pastry rectangle, staying within the scored border. Layer the macerated strawberries decoratively atop the cream cheese.
- Brush and Sprinkle: Lightly brush the edges of each Danish with the beaten egg wash. Optionally, sprinkle 2 to 3 tablespoons of sugar over the entire pastry for added sweetness and caramelization during baking.
- Chill Before Baking: If the puff pastry softens or becomes sticky, place the prepared baking sheets in the refrigerator for 15 to 20 minutes to chill. Chilling helps the dough puff beautifully in the oven.
- Bake: Bake the danishes in the preheated oven for 20 to 25 minutes, or until the puff pastry is puffed and a light golden brown color.
- Cool: Remove from the oven and let the danishes cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
- Add Toppings: Warm strawberry jam slightly and spoon over the cooled danishes if desired. Alternatively, whisk together powdered sugar, vanilla extract, and milk to make a smooth vanilla glaze. Drizzle this glaze over the danishes before serving.
Notes
- Store leftover danishes in an airtight container in the refrigerator for up to 2 to 3 days. They are best enjoyed warmed in a toaster oven or regular oven.
- The recipe can be adapted by omitting the cream cheese filling or by creating a braided Danish style as described in the blog variations section.
Nutrition
- Serving Size: 1 Danish
- Calories: 280
- Sugar: 15g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 45mg
