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Strawberry Danish Recipe

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3.9 from 39 reviews

This Strawberry Danish recipe features a flaky, buttery puff pastry filled with a luscious sweetened cream cheese mixture and topped with fresh, juicy strawberries. Enhanced with a warm strawberry jam or a smooth vanilla glaze, these danishes make an irresistible breakfast or dessert treat that’s simple to prepare and sure to impress.

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

Instructions

  1. Thaw Puff Pastry and Preheat Oven: Pull the puff pastry sheets out to thaw at room temperature for 30-45 minutes. Preheat your oven to 400°F (204°C) and line 2 large baking sheets with parchment paper.
  2. Prepare Strawberries: In a mixing bowl, combine the clean, sliced strawberries with sugar and cornstarch. Stir well to coat all the berries. Let the mixture rest at room temperature for 15 minutes to allow the flavors to meld and the juices to release slightly.
  3. Make Cream Cheese Filling: In another mixing bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until creamy and fully combined. Taste and adjust sweetness if desired.
  4. Cut Puff Pastry Sheets: Unfold one puff pastry sheet and cut along the folded lines to create rectangles. Cut each long rectangle in half lengthwise to form six smaller rectangles per sheet, making twelve in total.
  5. Score Puff Pastry Borders: Using a small paring knife, gently score a ¼ inch border inside the edges of each rectangle without cutting all the way through. This will allow the edges to rise while keeping the filling contained.
  6. Assemble Danishes: Spread about 1 tablespoon of the cream cheese filling into the center of each puff pastry rectangle, staying inside the scored border. Arrange slices of fresh strawberries decoratively on top of the cream cheese layer.
  7. Brush and Sprinkle: Lightly brush the puff pastry edges with the beaten egg wash to encourage a golden color when baking. Optionally, sprinkle sugar over the entire pastry for added sweetness and crunch.
  8. Chill (Optional): If the puff pastry feels warm or sticky, transfer the baking sheets with prepared danishes into the refrigerator for 15–20 minutes. This helps the dough puff up nicely during baking.
  9. Bake: Bake the strawberry cream cheese danishes at 400°F (204°C) for 20-25 minutes or until the pastry is puffed and golden brown.
  10. Cool: Let the danishes cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely to room temperature.
  11. Add Toppings: Warm the strawberry jam slightly and spoon it over the cooled danishes, or prepare the vanilla glaze by whisking powdered sugar, milk, and vanilla together until smooth and drizzle it over the pastries.
  12. Serve and Enjoy: Serve your strawberry danishes fresh for breakfast or dessert with your choice of glaze or jam.

Notes

  • Store leftover danishes in an airtight container in the refrigerator for up to 2 – 3 days.
  • Strawberry danishes can be enjoyed at room temperature within 2 – 3 hours after baking for best flavor.
  • Reheat danishes gently in a toaster oven or conventional oven before serving to refresh the crispness and bring out the flavors.

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