Strawberry Cream Cheese Danish (Print-Friendly Version)
Crisp layers of pastry with sweet strawberries and smooth cream cheese filling, finished with jam or vanilla glaze.
# Ingredients List:
→ Strawberry Filling
01 -
4 cups (about 600 g) strawberries, sliced
02 -
1 tablespoon (8 g) cornstarch
03 -
1 tablespoon (13 g) granulated sugar
→ Cream Cheese Mixture
04 -
226 g cream cheese, room temperature
05 -
60 g powdered sugar
06 -
1 teaspoon (5 ml) vanilla extract
→ Danish Pastry
07 -
2 sheets puff pastry, thawed
08 -
1 large egg, lightly beaten with 1 teaspoon (5 ml) water
09 -
2 to 3 tablespoons (26 to 39 g) granulated sugar, for topping (optional)
→ Toppings
10 -
60 ml strawberry jam, warmed (optional)
11 -
120 g powdered sugar
12 -
0.5 teaspoon (2.5 ml) vanilla extract
13 -
30 to 45 ml milk
# How to Make It:
01 -
Remove puff pastry sheets from the freezer and allow to thaw at room temperature for 30 to 45 minutes. Preheat oven to 204°C. Line two large baking sheets with parchment paper.
02 -
Combine sliced strawberries, cornstarch, and sugar in a mixing bowl. Stir to ensure strawberries are thoroughly coated. Let sit at room temperature for 15 minutes to develop juices.
03 -
In a separate bowl, beat cream cheese until smooth. Add powdered sugar and vanilla extract; mix until fully combined and creamy. Adjust sweetness or flavor as desired.
04 -
Unfold one sheet of puff pastry into a square. Cut along the folds to create three strips, then cut each strip crosswise to form six rectangles. Repeat with the second sheet for twelve rectangles. Using a small knife, lightly score a 0.5 cm border inside the edge of each rectangle without cutting through.
05 -
Spread approximately 15 ml of cream cheese filling within the scored borders of each pastry rectangle. Top with a decorative layer of strawberry filling. Brush the pastry edges with beaten egg, and sprinkle with sugar if desired.
06 -
If puff pastry becomes warm or sticky, chill prepared danishes on the baking sheet in the refrigerator for 15 to 20 minutes to encourage optimal puff during baking.
07 -
Bake pastries in the preheated oven for 20 to 25 minutes until golden brown. Remove from oven; cool on the baking sheet for 5 minutes, then transfer to a wire rack to reach room temperature.
08 -
Optionally brush each danish with warmed strawberry jam, dust with powdered sugar, or drizzle with vanilla glaze. For glaze, whisk powdered sugar with milk and vanilla extract until smooth, then drizzle over cooled pastries.
# Extra Tips:
01 -
For best results, store leftovers in an airtight container in the refrigerator for up to three days. Reheat briefly in a toaster or oven to restore crispness.
02 -
Danishes may be enjoyed at room temperature within two to three hours after baking.
03 -
Variations without cream cheese or using a braided pastry design are possible.