Description

This delightful Strawberry Danish recipe features flaky puff pastry topped with a smooth cream cheese filling and fresh, vibrantly sweet strawberries. Baked to golden perfection, these pastries make an elegant breakfast or a sweet treat perfect for gatherings or casual indulgence. The danishes are finished with either a fruity strawberry jam glaze or a simple powdered sugar glaze, adding an extra layer of sweetness and shine.

Ingredients

Scale

Strawberry Mixture

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

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

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Instructions

Prepare Puff Pastry and Preheat Oven: Thaw the puff pastry sheets at room temperature for about 30 to 45 minutes to ensure they’re pliable. Meanwhile, preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper for easy cleanup and to prevent sticking.
Mix Strawberry Filling: In a medium bowl, combine sliced strawberries, sugar, and cornstarch. Stir gently and let the mixture sit for 15 minutes at room temperature to macerate and thicken slightly.
Prepare Cream Cheese Filling: In another bowl, beat the room temperature cream cheese until smooth and creamy. Add powdered sugar and vanilla extract, mixing thoroughly until smooth and well-combined. Taste and adjust sweetness or vanilla as desired.
Cut Puff Pastry: Unfold one puff pastry sheet on a clean surface to form a square. Cut along the folded lines, then slice each long rectangle in half to create six smaller rectangles per sheet.
Score Pastry Borders: Using a small, sharp knife, lightly score a ¼-inch border around each rectangle without cutting all the way through. This will create a raised edge when baked.
Add Cream Cheese Layer: Spoon approximately 1 tablespoon of the cream cheese filling into the center of each rectangle, carefully staying within the scored border to prevent overflow during baking.
Top with Strawberries and Egg Wash: Layer the sliced strawberries decoratively over the cream cheese filling. Brush the edges of each pastry with the beaten egg mixture to lock in golden color, then sprinkle the edges with sugar if using, for a sweet crunch.
Chill if Necessary: If the pastry becomes too warm or sticky during assembly, chill the trays of assembled danishes in the fridge for 15 to 20 minutes to help maintain shape and promote puffing during baking.
Bake the Danishes: Place the baking sheets in the preheated oven and bake for 20 to 25 minutes, or until the pastries are puffed up and golden brown. Remove from oven and allow to cool on the baking sheet for 5 minutes before transferring to a cooling rack.
Glaze and Serve: While the danishes are cooling, prepare the glaze if desired. Warm strawberry jam slightly and brush over each danish for a glossy finish, or whisk together powdered sugar, milk, and vanilla extract for a simple glaze to drizzle on top. Serve the danishes at room temperature.

Notes

Ensure puff pastry is well thawed but still cool before working with it for best puffing results.
Be sure to score but not cut through the puff pastry to help it rise with a distinct border.
Customize toppings by adding a sprinkle of sliced almonds or a dusting of cinnamon onto the strawberries before baking if desired.
If you prefer a less sweet filling, reduce powdered sugar in the cream cheese mixture.
Leftover danishes can be stored in an airtight container at room temperature and refreshed in a warm oven before serving.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Breakfast Pastry
Method: Baking
Cuisine: American