Strawberry Danish (Print)
Buttery puff pastry squares with cream cheese and sweet strawberries, finished with a light vanilla glaze for breakfast or dessert.
# What You Need:
→ Pastry
01 - 1 sheet puff pastry (approximately 9 ounces), thawed if frozen
→ Cream Cheese Filling
02 - 4 ounces cream cheese, softened
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon lemon zest
→ Strawberry Filling
06 - 1.5 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 - 0.75 cup powdered sugar
13 - 2 to 3 teaspoons milk
14 - 0.5 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, thoroughly combine cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy. Set aside.
03 - In a separate bowl, toss diced strawberries with sugar, lemon juice, and cornstarch until the fruit is evenly coated. Set aside.
04 - Unfold puff pastry and roll out gently if needed. Cut into 8 even squares. Score a half-inch border around each square without slicing all the way through.
05 - Spoon 1 tablespoon cream cheese filling into the center of each pastry square and gently spread within the scored border.
06 - Spoon 1 tablespoon strawberry mixture over the cream cheese layer on each square.
07 - In a small bowl, beat egg with milk. Brush the borders of each pastry square with the egg wash using a pastry brush.
08 - Place pastries on the prepared tray and bake for 18 to 22 minutes, or until golden and puffed.
09 - Transfer pastries to a wire rack to cool slightly.
10 - For the glaze, whisk together powdered sugar, milk (add milk gradually for desired consistency), and vanilla extract until smooth. Drizzle over cooled pastries if desired.
# Expert Advice:
01 -
- The combination of flaky pastry, creamy cheese, and vibrant strawberries feels delightfully decadent — and no one will guess how easy it is.
- Making these means you can serve cafe-style pastries straight from your own oven, still warm and golden.
02 -
- The first time, I rushed the pastry before it thawed — it cracked and didn’t rise, so patience is your friend here.
- Letting the berry mixture sit for a few minutes before using it makes the filling juicier and stops soggy bottoms.
03 -
- Chilling the assembled, unbaked Danishes for 10 minutes before baking gives an even higher rise.
- For the prettiest finish, zest the lemon right over the cheese mixture so every swirl catches the oils.