Strawberry Danish (Print)

Buttery puff pastry with cream cheese and glazed strawberries for a golden, fruity breakfast or dessert.

# What You Need:

→ Pastry

01 - 1 sheet puff pastry (about 8.8 oz), thawed if frozen

→ Cream Cheese Filling

02 - 4 oz cream cheese, softened
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon lemon zest

→ Strawberry Filling

06 - 1 1/2 cups fresh strawberries, hulled and diced
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon lemon juice
09 - 1 teaspoon cornstarch

→ Egg Wash

10 - 1 large egg, beaten
11 - 1 tablespoon milk

→ Optional Glaze

12 - 3/4 cup powdered sugar
13 - 2 to 3 teaspoons milk
14 - 1/2 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a small bowl, blend cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy.
03 - In another bowl, combine diced strawberries with granulated sugar, lemon juice, and cornstarch. Toss until evenly coated.
04 - Roll out thawed puff pastry and cut into 8 equal squares. Score a 1/2-inch border around each square without cutting through.
05 - Spoon 1 tablespoon of cream cheese filling into the center of each pastry square and spread gently within the border.
06 - Place 1 tablespoon of strawberry mixture over the cream cheese layer on each pastry.
07 - Brush the pastry borders lightly with beaten egg mixed with milk.
08 - Transfer tray to the oven and bake for 18 to 22 minutes, until pastry is puffed and golden brown.
09 - Allow pastries to cool slightly on a wire rack before glazing.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled pastries if desired.

# Expert Tips:

01 -
  • This Danish hides a creamy, tangy surprise under its sweet berries—I always feel like I'm treating myself to something bakery-worthy at home.
  • The recipe is wonderfully simple for its result, and the pastries never last the morning when friends are over.
02 -
  • Once, I tried baking with frozen berries straight from the freezer and ended up with soggy, pale centers—always thaw and drain if using frozen.
  • The difference in flakiness is night and day if you let the pastry stay chilled right until it goes in the oven—don't rush the prep.
03 -
  • Line the baking tray—even with a nonstick pan—so cleanup is only as long as you want it to be.
  • Sift your powdered sugar for the glaze; nothing ruins a drizzle like lumps.

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