Strawberry Danish Recipe
Strawberry danish is a buttery and flaky Danish pastry made with frozen puff pastry, a creamy sweetened cream cheese filling and fresh strawberries. Top these easy to make strawberry cream cheese danishes with warm strawberry jam or a vanilla glaze.
Equipment
- 1 - 2 large baking sheets
- 1 - 2 sheets parchment paper
- 1 knife
- 1 pastry brush optional
Ingredients
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
- Make sure to pull the puff pastry to thaw at room temperature for about 30 - 45 minutes. Preheat the oven to 400 F(204 C). Line 2 large baking sheets with parchment paper.
- Add the cleaned and sliced strawberries, sugar and cornstarch to a mixing bowl. Mix all the ingredients to ensure all the strawberries are well coated. Allow the berries to sit at room temperature for 15 minutes.4 cups sliced strawberries, 1 tablespoon cornstarch, 1 tablespoon sugar
- In another mixing bowl, mix the room temperature cream cheese until smooth. Mix in the powdered sugar and vanilla extract until smooth and well combined. Taste and adjust the flavor as needed.8 oz. (226 g) cream cheese, room temperature, ½ cup (60 g) powdered sugar, 1 teaspoon vanilla extract
- Unfold one sheet of puff pastry to form a square. Cut the puff pastry along the folded lines. Cut each of the long rectangles in half in the center to form two smaller rectangles of puff pastry. There should be six smaller rectangles total. With a small pairing knife, score or gently cut into the dough, but not all the way through a boarder about ¼ inch from the edges of the puff pastry rectangle.2 puff pastry sheets, thawed
- Smooth 1 tablespoon (15 ml) of cream cheese filling into the center of the puff pastry. Stay inside the borders of the smaller rectangle. Decoratively layer the fresh strawberries on top of the cream cheese filling. Lightly brush the edges of the puff pastry with the lightly beaten egg. Sprinkle the entire danish with sugar if you like.1 large egg, 2 - 3 tablespoons sugar for topping, optional
- If the puff pastry has gotten a bit warm or sticky, transfer the baking sheet with the prepped strawberry danishes into the fridge to chill for 15 - 20 minutes. Chilling helps the puff pastry dough puff up really beautifully.Bake the strawberry cream cheese danish for 20 -25 minutes or until the pastries are a light golden brown color.
- Cool the strawberry danish on the hot baking sheet for 5 minutes. Transfer to a cooling rack to cool to room temperature. Top each strawberry danishes with warm strawberry jam, and with a dusting of powdered sugar. If you prefer a vanilla glaze, whisk 1 cup (120 g) powdered sugar with 1 - 2 tablespoons (30 - 45 ml) milk and ½ teaspoon vanilla extract until smooth and well combined. Drizzle on top of the cooled danishes and enjoy.¼ cup (60 ml) strawberry jam, optional for topping, ½ teaspoon vanilla extract, 1 cup (120 g) powdered sugar, 2 - 3 tablespoons (30 - 45 ml) milk
Notes
Store: Transfer any leftover strawberry puff pastry danishes in an airtight container in the fridge for up to 2 - 3 days. Strawberry danishes are fine to enjoy at room temperature within 2 - 3 hours after baking. Make sure to warm them in the toast or oven for the best strawberry danish flavor.
See Variations section of the blog post to make strawberry danish without cream cheese or as a braided strawberry danish.
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