Description
This delightful Strawberry Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and topped with fresh strawberries. Baked to a golden perfection and finished with a sweet glaze or a dollop of strawberry jam, these danishes make a perfect breakfast treat or an elegant dessert that’s easy to prepare in under an hour.
Ingredients
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
Danish Base
- 2 puff pastry sheets, thawed
- 1 large egg (lightly beaten with 1 teaspoon water)
- 2 - 3 tablespoons sugar for topping, optional
Topping Options
- 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
- Prep: Allow the puff pastry to thaw at room temperature for 30 to 45 minutes. Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper to prepare for baking.
- Mix Strawberries: In a mixing bowl, combine the sliced strawberries with sugar and cornstarch. Stir until all the strawberries are evenly coated and let the mixture sit at room temperature for 15 minutes to meld flavors and thicken slightly.
- Prepare Cream Cheese Filling: In another bowl, beat the room temperature cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until the filling is creamy and well-combined. Taste and adjust sweetness if necessary.
- Cut Puff Pastry: Unfold one sheet of thawed puff pastry and cut it along the existing fold lines to create six smaller rectangles. Using a small paring knife, gently score a ¼ inch border inside each rectangle without cutting all the way through; this will create a raised edge when baked.
- Assemble Danishes: Spread 1 tablespoon of the cream cheese filling inside the border of each puff pastry rectangle. Arrange the coated strawberries decoratively on top of the cream cheese layer. Lightly brush the edges with the beaten egg wash to help the pastry brown nicely. Optionally, sprinkle sugar over the top.
- Chill and Bake: If the puff pastry becomes warm or sticky during assembly, refrigerate the prepared baking sheets for 15 to 20 minutes to allow the dough to chill, which helps it puff up beautifully in the oven. Bake for 20 to 25 minutes or until the pastries turn a light golden brown.
- Cool and Finish: Let the danishes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool to room temperature. For topping, spread warm strawberry jam over the fruits or prepare a vanilla glaze by whisking powdered sugar with milk and vanilla extract, then drizzle over the cooled danishes. Serve and enjoy!
Notes
- Ensure puff pastry is well chilled before baking for best puffing results.
- Adjust the sugar in the cream cheese filling or strawberry mixture to your desired sweetness.
- Use fresh, ripe strawberries for optimal flavor and texture.
- The glaze is optional but adds a lovely sweetness and shine to the finished danishes.
- These danishes are best served the same day but can be stored in an airtight container at room temperature for up to 1 day.
