Delicious Strawberry Danish with Cream Cheese and Puff Pastry Recipe
This Strawberry Danish recipe combines flaky puff pastry with a creamy, sweet cream cheese filling and fresh strawberries, making a delightful pastry perfect for breakfast, brunch, or a sweet snack. The tartness of the strawberries balances beautifully with the rich cream cheese, all topped with a glossy egg wash and optional sprinkle of sugar for extra crunch and sweetness.
- Prep Time: 20 minutes
- Cook Time: 15-20 minutes
- Total Time: 35-40 minutes
- Yield: 8 pastries 1x
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Filling
- 4 cups sliced strawberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
- 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
Instructions
- Prepare the strawberry filling: In a medium bowl, combine the sliced strawberries with cornstarch and sugar. Toss gently to coat the strawberries evenly. This mixture will thicken during baking to prevent soggy pastry.
- Make the cream cheese mixture: In a separate bowl, beat the room temperature cream cheese until smooth. Add powdered sugar and vanilla extract, continuing to beat until fully combined and creamy.
- Prepare the puff pastry: Preheat the oven according to the puff pastry package instructions, usually around 400°F (200°C). Roll out the thawed puff pastry sheets on a lightly floured surface. Cut each sheet into 4 equal squares, yielding 8 squares total.
- Assemble the Danish pastries: Place a spoonful of cream cheese mixture in the center of each puff pastry square. Top cream cheese with a spoonful of the strawberry mixture, allowing some juice but not too much to soak the pastry. Fold the corners of each square slightly towards the center or leave them flat for a more open Danish.
- Apply egg wash and sugar topping: Brush the edges of the pastry squares with the beaten egg wash to promote browning. Optionally sprinkle the tops with 2-3 tablespoons of sugar for extra crunch and sweetness.
- Bake the pastries: Transfer the assembled pastries to a baking sheet lined with parchment paper. Bake in the preheated oven for 15-20 minutes, or until the pastry is golden brown and puffed. The cream cheese should be set and strawberries cooked.
- Cool and serve: Remove the pastries from the oven and allow them to cool slightly on a wire rack. Serve warm or at room temperature for best flavor and texture.
Notes
- Ensure puff pastry is fully thawed before working to avoid cracking.
- Do not add too much strawberry juice to prevent soggy bottoms; use cornstarch to help thicken the filling.
- You can substitute fresh strawberries with frozen, but thaw and drain excess water first.
- For added flavor, sprinkle a little cinnamon or lemon zest in the cream cheese mixture.
- Egg wash gives the pastry a beautiful golden color; do not skip this step.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
Keywords: Strawberry Danish, puff pastry, cream cheese filling, breakfast pastry, sweet pastry, homemade Danish
