Description
This Strawberry Danish recipe features flaky puff pastry filled with creamy vanilla-infused cream cheese and topped with fresh glazed strawberries. Perfect for a delightful breakfast or a sweet snack, these easy-to-make pastries combine a tender cream cheese filling with a luscious strawberry topping and optional glaze for extra sweetness. With a buttery crust baked to golden perfection, this recipe yields a crowd-pleasing treat that’s both visually appealing and delicious.
Ingredients
Scale
Strawberry Filling
- 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 Topping
- 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)
Glaze
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 – 3 tablespoons (30 – 45 ml) milk
Instructions
- Prepare Puff Pastry and Oven: Thaw the puff pastry at room temperature for about 30 to 45 minutes. Preheat the oven to 400°F (204°C) and line two large baking sheets with parchment paper to prevent sticking and ensure even baking.
- Make Strawberry Mixture: In a bowl, combine sliced strawberries, sugar, and cornstarch. Let the mixture sit at room temperature for 15 minutes to macerate and allow the cornstarch to thicken the juices slightly.
- Prepare Cream Cheese Filling: In a separate bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract and mix until well combined and creamy, adjusting sweetness and flavor as desired.
- Cut Puff Pastry: Unfold one sheet of puff pastry into a square. Cut along folded lines to form strips, then cut each long rectangle in half to create six smaller rectangles per sheet, for a total of twelve.
- Score Pastry Borders: Using a small knife, lightly score a ¼-inch border around each puff pastry rectangle. Be careful not to cut all the way through to help the edges puff up nicely.
- Add Cream Cheese Filling: Spread about one tablespoon of the cream cheese mixture in the center of each pastry rectangle, staying within the scored border to avoid overflow while baking.
- Top with Strawberries and Egg Wash: Arrange the marinated sliced strawberries decoratively on top of the cream cheese filling. Brush the edges of the pastry with the beaten egg mixture and sprinkle sugar on the edges if using, to add a sparkle and sweetness when baked.
- Chill if Necessary: If the pastry feels warm or sticky at any point, place the tray in the refrigerator for 15 to 20 minutes to firm up, which helps prevent excessive spreading during baking.
- Bake the Danishes: Bake the prepared pastries in the preheated oven for 20 to 25 minutes, or until the puff pastry is golden brown and puffed. Remove and let cool on the baking sheet for five minutes before transferring to a wire rack.
- Glaze and Serve: Once cooled, optionally top the danishes with warmed strawberry jam and a dusting of powdered sugar. Alternatively, prepare a simple glaze by mixing powdered sugar, vanilla extract, and milk, then drizzle over the pastries for a shiny finish and added sweetness.
Notes
- Ensure cream cheese is fully softened to avoid lumps in the filling.
- Chilling the pastries before baking helps to keep their shape and promotes puffing.
- Use fresh strawberries for best flavor; frozen berries may release too much water.
- Adjust sugar quantities based on the sweetness of your strawberries.
- Serve danishes fresh the same day for optimal texture and flavor; leftovers can be reheated briefly in the oven.
