Introduction

This Strawberry Danish recipe combines flaky puff pastry with a creamy cream cheese filling and fresh, sweet strawberries. It’s an elegant yet simple pastry perfect for breakfast, brunch, or a delightful dessert treat.

A pile of rectangular fruit pastries is shown on a white marbled surface, each with three main layers. The bottom layer is a golden-brown flaky crust with slightly darker edges. On top of the crust is a creamy white filling that has a smooth texture. The third layer consists of shiny, bright red strawberry slices arranged in a small cluster in the center of each pastry. Some pastries are drizzled with thin white icing lines over the strawberries and filling, adding a glossy contrast. The pastries are stacked in a casual overlapping way, showing the varied shapes and textures. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 puff pastry sheets, thawed
1 large egg (lightly beaten with 1 teaspoon water)
2–3 tablespoons sugar for topping (optional)
¼ cup (60 ml) strawberry jam (optional for topping)
1 cup (120 g) powdered sugar (for glaze)
½ teaspoon vanilla extract (for glaze)
2–3 tablespoons (30–45 ml) milk (for glaze)

Instructions

Step 1: Thaw the puff pastry sheets at room temperature for 30–45 minutes. Preheat the oven to 400°F (204°C) and line two large baking sheets with parchment paper.
Step 2: In a bowl, mix the sliced strawberries, sugar, and cornstarch to coat the berries evenly. Let them rest at room temperature for 15 minutes.
Step 3: In a separate bowl, beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing until well combined and creamy. Adjust sweetness if needed.
Step 4: Unfold one puff pastry sheet and cut along the folded lines to form rectangles. Cut each long rectangle in half to make six smaller rectangles total. Score a ¼ inch border around the edges of each rectangle without cutting through the dough.
Step 5: Spread about 1 tablespoon of the cream cheese filling in the center of each rectangle, staying inside the scored border. Layer the coated strawberries decoratively on top of the cream cheese.
Step 6: Lightly brush the edges of each pastry with the beaten egg wash. Sprinkle sugar over the top if desired.
Step 7: To help the puff pastry rise evenly, chill the prepared pastries in the refrigerator for 15–20 minutes if the dough has warmed.
Step 8: Bake the danishes on the prepared sheets for 20–25 minutes, or until they are puffed and golden brown.
Step 9: Let the danishes cool on the baking sheet for 5 minutes, then transfer to a cooling rack to reach room temperature.
Step 10: Optionally, warm the strawberry jam and spoon over each danish. For a vanilla glaze, whisk powdered sugar, milk, and vanilla extract together until smooth and drizzle on top of the cooled pastries.

Tips & Variations

For extra flavor, add a sprinkle of lemon zest to the cream cheese filling.
If fresh strawberries are out of season, frozen strawberries (thawed and drained) work well.
Try substituting cream cheese with mascarpone for a richer texture.
Experiment with other fruit toppings like blueberries or raspberries.

Storage

Store any leftover danishes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F/150°C) for 5–7 minutes to restore flakiness. The pastry is best enjoyed fresh but can also be frozen before baking; bake directly from frozen, adding a few extra minutes to the baking time.

How to Serve

The image shows several rectangular strawberry pastries placed on a white marbled surface. Each pastry has three visible layers: a golden-brown, flaky puff pastry base with crispy edges; a creamy white layer of custard filling spread evenly inside the pastry border; and on top, slices of bright red strawberries covered with a glossy, translucent glaze that highlights their texture. Some pastries have a light drizzle of white icing across the corners, adding extra contrast. The pastries are arranged closely but not touching, showing different angles of their flaky layers and shiny fruit toppings. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe ahead of time?

Yes, you can assemble the danishes and chill them in the refrigerator for up to 24 hours before baking. This can help enhance the flavors and allows for convenient preparation.

What can I use instead of puff pastry?

Puff pastry gives the characteristic flakiness of a Danish, but you could use croissant dough as an alternative for a similarly light and layered texture.