Print

Strawberry Cream Cheese Danish

A close-up, appetizing shot of a Strawberry Cream Cheese Danish with flaky pastry, cream filling, and glazed sliced strawberries.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A recipe for making flaky, bakery-style danishes filled with sweet cream cheese and topped with fresh strawberries.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries, sliced
  • 1 large egg, beaten (for egg wash)
  • 1/4 cup powdered sugar
  • 1 tablespoon milk

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius). Line two baking sheets with parchment paper.
  2. Unfold the thawed puff pastry sheets onto a lightly floured surface. Cut each sheet into 6 equal squares, resulting in 12 squares total.
  3. In a medium bowl, beat the softened cream cheese, granulated sugar, egg yolk, vanilla extract, and salt until the mixture is smooth.
  4. Place one square of pastry on the prepared baking sheet. Score a border about 1/2 inch from the edge using a sharp knife, being careful not to cut all the way through the pastry.
  5. Spread about 1 1/2 tablespoons of the cream cheese mixture inside the scored border of each pastry square.
  6. Arrange a few slices of fresh strawberries over the cream cheese filling on each pastry.
  7. Brush the edges (the border) of each pastry with the beaten egg wash.
  8. Bake for 15 to 18 minutes, or until the pastry is golden brown and puffed.
  9. While the danishes cool slightly, whisk together the powdered sugar and milk in a small bowl to create a simple glaze.
  10. Drizzle the glaze over the warm danishes before serving.

Notes

  • If you use frozen strawberries, thaw them completely and drain off any excess liquid before placing them on the filling to prevent soggy pastry.
  • For a shinier finish, you can brush the baked danishes with a thin layer of warmed apricot jam instead of the powdered sugar glaze.
  • If your cream cheese is not fully softened, the filling will be lumpy. Let it sit at room temperature for at least 30 minutes before mixing.

Nutrition

Find it online: https://savorandpin.com/strawberry-cream-cheese-danish-recipe/