Description
A delightful Strawberry Danish recipe featuring flaky puff pastry filled with a creamy vanilla-flavored cream cheese and fresh sliced strawberries. Finished with an optional strawberry jam glaze or a simple powdered sugar glaze, perfect for breakfast or dessert.
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 and preheat oven: Thaw the puff pastry sheets 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 facilitate easy cleanup.
- Mix strawberries: In a bowl, combine the sliced strawberries with sugar and cornstarch. Let this mixture rest at room temperature for 15 minutes so the juices meld and the cornstarch thickens the filling slightly.
- Make cream cheese filling: In another bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract, mixing until well combined and creamy. Taste and adjust sweetness or vanilla if desired.
- Cut puff pastry sheets: Unfold one thawed puff pastry sheet into a square. Cut along the folded lines, then cut each long rectangle in half, creating six smaller rectangular pieces per sheet.
- Score pastry borders: Using a small knife, lightly score a ¼-inch border around each rectangle without cutting through the dough. This helps the edges puff up while creating a raised border.
- Fill pastries: Spread about 1 tablespoon of cream cheese filling into the center of each pastry rectangle, staying within the scored border.
- Top with strawberries and egg wash: Arrange the sliced strawberries decoratively over the cream cheese filling. Brush the exposed pastry edges with the beaten egg wash. Optionally, sprinkle the edges with sugar for extra crunch and sweetness.
- Chill if needed: If at any point the pastry feels warm or sticky, chill the assembled danishes in the fridge for 15 to 20 minutes to ensure the pastry puffs properly during baking.
- Bake the danishes: Place the baking sheets in the preheated oven and bake for 20 to 25 minutes or until the pastry is puffed and golden brown. Remove from the oven and let cool on the baking sheets for 5 minutes.
- Glaze and serve: Transfer the danishes to a wire rack. While still warm, top them with warm strawberry jam if using, and dust with powdered sugar. Alternatively, drizzle with a glaze made by combining powdered sugar, milk, and vanilla extract for a smooth finish. Serve warm or at room temperature.
Notes
- Thaw puff pastry thoroughly but keep it cool to maintain its structure during handling.
- Cornstarch helps the strawberry mixture thicken so the filling isn’t watery.
- You can substitute other berries or fruits depending on seasonality or preference.
- The egg wash helps to achieve a beautiful golden crust on the puff pastry.
- Glazing with strawberry jam adds a glossy and sweet finish to the danishes.
- Chilling the pastries before baking helps them puff up nicely in the oven.
- Store leftover danishes in an airtight container for up to 2 days and reheat gently before serving.
