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Strawberry Danish

Strawberry Danish
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Buttery and flaky Danish pastry made with frozen puff pastry, creamy sweetened cream cheese filling, and fresh strawberries. Perfect quick breakfast or dessert treat ready in 40 minutes.

Ingredients

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  • 2 puff pastry sheets, thawed
  • 4 cups sliced fresh strawberries
  • 8 oz (226 g) cream cheese, room temperature
  • 1/2 cup (60 g) powdered sugar
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1 tablespoon granulated sugar
  • 1 large egg, lightly beaten with 1 teaspoon water
  • 2–3 tablespoons sugar for topping (optional)
  • 1/4 cup (60 ml) strawberry jam (optional)
  • 1 cup (120 g) powdered sugar for glaze (optional)
  • 2–3 tablespoons (30–45 ml) milk for glaze (optional)
  • 1/2 teaspoon vanilla extract for glaze (optional)

Instructions

  1. Thaw puff pastry at room temperature for 30-45 minutes. Preheat oven to 400°F (204°C). Line 2 large baking sheets with parchment paper.
  2. Combine sliced strawberries, 1 tablespoon sugar, and cornstarch in mixing bowl. Toss until evenly coated and let sit at room temperature for 15 minutes.
  3. Beat room temperature cream cheese until smooth, about 2 minutes. Mix in powdered sugar and vanilla extract until well combined. Taste and adjust sweetness.
  4. Unfold one puff pastry sheet and cut along folded lines to create 3 long rectangles. Cut each rectangle in half crosswise to make 6 smaller rectangles. Score a 1/4-inch border around each rectangle without cutting all the way through.
  5. Spread 1 tablespoon cream cheese filling in center of each pastry rectangle, staying inside scored border. Pat strawberries dry, then layer 5-6 slices decoratively on cream cheese. Brush edges with egg wash and sprinkle with sugar if desired.
  6. If pastry feels warm or soft, chill assembled danishes in refrigerator for 15-20 minutes before baking.
  7. Bake for 20-25 minutes until pastry is light golden brown and fully puffed. Watch carefully during last 5 minutes to prevent over-browning.
  8. Cool on baking sheet for 5 minutes, then transfer to wire rack. Top with warm strawberry jam or make vanilla glaze by whisking 1 cup powdered sugar, 2-3 tablespoons milk, and 1/2 teaspoon vanilla. Drizzle over cooled danishes.

Notes

  • Use Philadelphia cream cheese at room temperature for smoothest filling. Fresh strawberries work best – frozen release too much water.
  • Don’t overfill pastry – 1 tablespoon cream cheese and 5-6 strawberry slices is perfect. Pat strawberries dry before arranging.
  • Chill assembled pastries 15-20 minutes before baking for best puffing. Serve within 2-3 hours for optimal texture.

Nutrition

Find it online: https://www.benefitiany.com/strawberry-danish/