Print

Strawberry Danish Recipe

Strawberry Danish Recipe
Print Recipe

★★★★★

5.2 from 18 reviews

A delightful and easy-to-make Strawberry Danish featuring flaky puff pastry filled with creamy sweetened cream cheese and fresh strawberries, topped with a vanilla glaze or strawberry jam for a perfect breakfast or dessert treat.

Ingredients

Scale

Strawberry Mixture

  • 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

Puff Pastry and Toppings

  • 2 puff pastry sheets, thawed
  • 1 large egg (lightly beaten with 1 teaspoon water)
  • 2 – 3 tablespoons sugar for topping, optional
  • ¼ cup (60 ml) strawberry jam, optional for topping

Vanilla Glaze

  • 1 cup (120 g) powdered sugar
  • ½ teaspoon vanilla extract
  • 2 – 3 tablespoons (30 – 45 ml) milk

Instructions

  1. Prep: Pull the puff pastry sheets out of the freezer to thaw at room temperature for about 30 to 45 minutes. Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper.
  2. Mix Strawberry Filling: In a mixing bowl, combine the sliced strawberries, sugar, and cornstarch. Toss thoroughly so all berries are well coated. Allow the mixture to sit at room temperature for 15 minutes to macerate.
  3. Prepare Cream Cheese Filling: In a separate bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract and mix well until creamy and fully combined. Taste the filling and adjust sweetness or vanilla as desired.
  4. Cut Puff Pastry: Unfold one sheet of thawed puff pastry into a square. Cut along the existing fold lines to create rectangles, then cut each long rectangle in half to make six smaller rectangles. With a paring knife, gently score a ¼-inch border around the edges without cutting through the dough.
  5. Assemble Danishes: Spread 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 on top of the cream cheese. Lightly brush the edges with the egg wash and sprinkle sugar over the danishes if desired.
  6. Chill Before Baking: If the puff pastry feels warm or sticky, place the prepared baking sheet in the fridge for 15 to 20 minutes to chill, which helps the pastry puff beautifully during baking.
  7. Bake: Bake the danishes at 400°F (204°C) for 20 to 25 minutes or until the puff pastry turns a light golden brown and is cooked through.
  8. Cool and Add Toppings: Let the danishes cool on the baking sheet for 5 minutes before transferring to a cooling rack to reach room temperature. Optionally, spread warm strawberry jam over the top or dust with powdered sugar. For the vanilla glaze, whisk together powdered sugar, milk, and vanilla extract until smooth and drizzle over the cooled danishes.

Notes

  • Do not overfill the puff pastry to prevent leaking during baking.
  • Chilling the filled danishes before baking helps achieve maximum puff and crispness.
  • You can substitute fresh strawberries with frozen berries that are thawed and drained if fresh are not available.
  • For extra shine, brush the finished danishes lightly with warmed strawberry jam after baking.
  • The vanilla glaze adds sweetness and a smooth finish but is optional based on your preference.

Nutrition

Keywords: Strawberry Danish, Cream Cheese Danish, Puff Pastry Dessert, Fruit Danish, Breakfast Pastry

Find it online: https://nayabaker.com/strawberry-danish-recipe/