Description
This delightful Strawberry Danish recipe features flaky puff pastry filled with a creamy vanilla-infused cream cheese mixture and topped with fresh, juicy strawberries. Finished with a glossy strawberry jam glaze and optional powdered sugar drizzle, these elegant pastries are perfect for breakfast, brunch, or a sweet treat any time of day.
Ingredients
Scale
Fruit 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
Pastry
- 2 puff pastry sheets, thawed
- 1 large egg, lightly beaten with 1 teaspoon water
- 2 – 3 tablespoons sugar for topping (optional)
Glaze/Topping
- 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
- Prepare Puff Pastry: Thaw the puff pastry at room temperature for about 30 – 45 minutes. Meanwhile, preheat the oven to 400°F (204°C) and line 2 large baking sheets with parchment paper.
- Make Strawberry Mixture: In a bowl, combine the sliced strawberries, sugar, and cornstarch. Let this mixture sit at room temperature for 15 minutes to macerate and release juices.
- Prepare Cream Cheese Filling: In a separate bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined and smooth. Taste and adjust sweetness or vanilla as desired.
- Cut Pastry Sheets: Unfold one puff pastry sheet to form a square. Cut along the original fold lines, then cut each long rectangle in half lengthwise to form six smaller rectangles.
- Score Borders: Using a small knife, gently score a ¼-inch border on each puff pastry rectangle without cutting all the way through. This will create a raised edge when baked.
- Assemble Danishes: Spread about 1 tablespoon of cream cheese filling within the scored borders of each pastry rectangle. Layer the sliced strawberries attractively on top of the cream cheese.
- Prepare for Baking: Brush the edges of the pastry with the beaten egg wash and, if desired, sprinkle with sugar for extra crunch and sweetness.
- Chill if Necessary: If the pastry becomes warm or sticky, chill it in the refrigerator for 15 – 20 minutes. This helps ensure a better puff during baking.
- Bake: Bake the danishes for 20 – 25 minutes or until they are golden brown and puffed. Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Add Toppings: Once cooled, brush the danishes with warm strawberry jam for a beautiful glaze. Alternatively, drizzle with a glaze made by mixing the powdered sugar, vanilla extract, and milk until smooth. Serve and enjoy!
Notes
- Ensure puff pastry is properly thawed and cold enough to prevent sticking and promote puffing.
- Allow strawberry mixture to sit so excess juices thicken, preventing soggy pastries.
- Use room temperature cream cheese for smooth filling without lumps.
- The optional sugar sprinkled on edges before baking adds a nice crunchy texture and sparkle.
- Glaze can be adjusted in thickness by varying the amount of milk used.
- These danishes are best enjoyed fresh but can be stored in an airtight container for 2 days.
