Description
This delightful Strawberry Danish recipe features flaky, buttery puff pastry filled with a creamy sweetened cream cheese mixture and topped with fresh strawberries. Finished with a choice of warm strawberry jam or a luscious vanilla glaze, these danishes make an impressive and delicious breakfast or dessert treat.
Ingredients
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 the puff pastry and oven: Remove frozen puff pastry from the freezer and thaw at room temperature for about 30-45 minutes. Preheat the oven to 400°F (204°C). Line two large baking sheets with parchment paper for easy cleanup.
- Prepare the strawberries: In a mixing bowl, combine the sliced strawberries, sugar, and cornstarch. Toss gently to coat all the berries evenly. Let this mixture sit at room temperature for 15 minutes to macerate and thicken slightly.
- Make the cream cheese filling: In a separate bowl, beat the room temperature cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until creamy and well combined. Taste and adjust sweetness or vanilla as desired.
- Cut and score the puff pastry: Unfold one puff pastry sheet into a square on a lightly floured surface. Cut along the folded lines to get six smaller rectangles per sheet, for a total of twelve rectangles from two sheets. Using a small paring knife, gently score a ¼ inch border around the edges of each rectangle without cutting fully through the dough. This helps the edges puff up separately.
- Assemble the danishes: Spread about 1 tablespoon of cream cheese filling inside the scored border of each puff pastry rectangle, keeping the filling inside the edges. Arrange the macerated strawberries decoratively over the cream cheese. Lightly brush the exposed edges of the puff pastry with the beaten egg wash, then, if desired, sprinkle the entire pastry with sugar for added crunch and sweetness.
- Chill before baking: If the puff pastry feels warm or sticky from handling, chill the prepared danishes on the baking sheets in the refrigerator for 15-20 minutes. This chilling step promotes maximum puffing during baking.
- Bake the danishes: Place the baking sheets in the preheated oven and bake for 20-25 minutes or until the pastries are nicely puffed and golden brown.
- Cool the pastries: Remove from the oven and let the danishes cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely to room temperature.
- Add toppings: For a traditional finish, warm the strawberry jam slightly and spoon over each danish. Alternatively, prepare a vanilla glaze by whisking together powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the cooled danishes for a sweet, glossy finish.
- Serve: Enjoy these strawberry cream cheese danishes warm or at room temperature as a delicious breakfast or dessert treat.
Notes
- Thaw puff pastry completely but keep it cool to ensure maximum puffiness when baked.
- Chilling assembled danishes before baking improves the rise and flakiness.
- You can substitute fresh strawberries with other fresh or frozen berries if desired.
- Adjust powdered sugar in the cream cheese filling to taste for desired sweetness.
- The vanilla glaze is optional but adds a lovely finishing touch if you prefer not to use strawberry jam.
- Store leftover danishes in an airtight container at room temperature up to 2 days or refrigerate and reheat gently in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: American
