Strawberry Danish

These sweet and flaky Strawberry Danish, filled with creamy cream cheese and fresh strawberries, will be the highlight of your breakfast or dessert.

5 from 1 vote

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Course: Breakfast, Dessert

Cuisine: American

Keyword: cream cheese danish, dessert, pastry, strawberry danish

Prep Time: 15

Cook Time: 20

Cooling Time: 5

Total Time: 40

Servings:

Calories: 320kcal

Cost: $7

Equipment

2 Large baking sheets For placing the danishes during baking.
2 Parchment paper Keeps the pastry from sticking and makes cleanup easier.
3 Mixing bowls One for the strawberries, one for the cream cheese, and one for the egg wash.
1 Knife For cutting the puff pastry.
1 Pastry brush Optional, for brushing egg wash on the puff pastry. If you don't have one, use your fingers or a folded paper towel.

Ingredients

4 cups strawberries Fresh sliced thinly
1 tablespoon cornstarch For thickening the strawberry filling
1 tablespoon sugar For sweetening the strawberries

Cream Cheese Filling:

8 oz. 226 g cream cheese room temperature Ensure it's softened for easy mixing
½ cup 60 g powdered sugar Sweetens the cream cheese
1 teaspoon vanilla extract For flavoring the filling

Danish Pastry:

2 puff pastry sheets thawed Use store-bought, thawed according to package instructions
1 large egg For egg wash lightly beaten with 1 teaspoon water
2 - 3 tablespoons sugar For sprinkling on top optional
Toppings:
¼ cup 60 ml strawberry jam Optional for glazing
1 cup 120 g powdered sugar For glaze
½ teaspoon vanilla extract For glaze flavor
2 - 3 tablespoons 30 - 45 ml milk For thinning the glaze

Instructions

Ensure the puff pastry has thawed for about 30 - 45 minutes at room temperature. Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper.
In a mixing bowl, combine the sliced strawberries, sugar, and cornstarch. Stir to coat the berries evenly and let them rest at room temperature for 15 minutes to release juices.
In another bowl, beat the room temperature cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined. Taste and adjust sweetness if needed.
Unfold one sheet of puff pastry and cut along the fold lines to create long strips. Slice each strip in half, creating six smaller rectangles in total.
Score a border of about ¼ inch around each pastry rectangle using a small knife. Be sure not to cut all the way through.
Spread about 1 tablespoon of the cream cheese mixture in the center of each puff pastry rectangle, staying inside the scored borders.
Arrange the strawberries over the cream cheese filling. If desired, lightly brush the edges of the pastry with the egg wash and sprinkle with sugar.
If the puff pastry has softened too much, place the baking sheets in the fridge for 15-20 minutes to chill. This will help the pastries puff up beautifully.
Bake the pastries for 20-25 minutes, or until golden brown. Remove from the oven and cool on the baking sheets for 5 minutes before transferring them to a cooling rack.
For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled danishes, or top with strawberry jam if preferred.

Notes

These strawberry danishes are perfect for a cozy morning or a special treat. Serve them warm for the best experience!

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