Description
This Strawberry Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and fresh strawberries, finished with an optional vanilla glaze or strawberry jam topping. Perfect for a delightful breakfast or dessert, these danishes combine creamy, fruity, and buttery flavors with a crisp golden crust.
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
- ½ teaspoon vanilla extract
- 2 – 3 tablespoons (30 – 45 ml) milk
Instructions
- Thaw and Preheat: Allow puff pastry sheets to thaw at room temperature for 30-45 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 sliced strawberries, sugar, and cornstarch. Mix well until the strawberries are fully coated. Let the mixture sit at room temperature for 15 minutes to macerate and thicken.
- Make Cream Cheese Filling: In another bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract and mix until fully combined and creamy. Adjust sweetness to taste.
- Prepare Puff Pastry: Unfold one sheet of puff pastry and cut along the folded lines, then cut each long rectangle in half to create six smaller rectangles total. Repeat with the second sheet if needed.
- Score Pastry Borders: Using a small paring knife, gently score a ¼ inch border inside each smaller puff pastry rectangle without cutting through the dough to help create a raised edge when baked.
- Assemble Danishes: Spread approximately 1 tablespoon of cream cheese filling in the center of each rectangle inside the scored border. Layer fresh strawberry slices decoratively on top of the cream cheese filling.
- Egg Wash and Sugar Topping: Lightly brush the exposed edges of the puff pastry with the beaten egg wash. Sprinkle sugar over the entire danish if desired for added sweetness and crunch.
- Chill Before Baking: If the pastry has softened, place the prepared baking sheets in the refrigerator for 15-20 minutes to chill. This helps the pastry puff up nicely in the oven.
- Bake: Bake the strawberry danishes in the preheated oven for 20-25 minutes, or until the puff pastry is golden brown and fully cooked.
- Cooling: Allow the danishes to cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool to room temperature.
- Add Toppings: Warm strawberry jam slightly and brush it on top of the cooled danishes or dust with powdered sugar. For a vanilla glaze, whisk powdered sugar with milk and vanilla extract until smooth and drizzle over the danishes.
Notes
- Store leftovers in an airtight container in the refrigerator for up to 2-3 days.
- Enjoy danishes at room temperature within 2-3 hours after baking for best flavor and texture.
- Reheat in a toaster oven or conventional oven to refresh flakiness and warmth before serving.
- For variations, try making the danish without cream cheese or create braided versions for a different presentation.
Nutrition
- Serving Size: 1 Danish (approximately)
- Calories: 280
- Sugar: 15g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 7g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 35mg
