Description

This Strawberry Danish recipe creates flaky, buttery pastries layered with sweet cream cheese and juicy strawberries, perfect for breakfast or a delightful brunch treat. These easy homemade danishes come together with store-bought puff pastry, making them both impressive and approachable for bakers of any skill level.

Ingredients

Units Scale

Puff Pastry

1 sheet puff pastry, thawed

Cream Cheese Filling

4 oz (115g) cream cheese, softened
2 tbsp granulated sugar
1/2 tsp vanilla extract

Strawberry Topping

1/2 cup fresh strawberries, hulled and sliced
1 tbsp granulated sugar
1 tsp lemon juice

Egg Wash

1 large egg
1 tbsp milk or water

Optional Glaze

1/3 cup powdered sugar
1–2 tsp milk

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Instructions

Prepare the Strawberries: In a small bowl, toss sliced strawberries with 1 tablespoon sugar and 1 teaspoon lemon juice. Let sit for 10–15 minutes to macerate and draw out juices.
Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese with 2 tablespoons sugar and 1/2 teaspoon vanilla extract until smooth, creamy, and fluffy.
Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. Unfold the sheet of thawed puff pastry and cut it into 6 rectangles or squares. Place them on the lined baking sheet, spacing apart.
Assemble the Danish: Using a knife, gently score a smaller rectangle inside each puff pastry piece, being careful not to cut through. Spread about a tablespoon of the cream cheese filling in the center of each, avoiding the scored edge. Arrange a few macerated strawberries evenly over the cream cheese layer.
Egg Wash and Bake: In a small bowl, beat the egg with 1 tablespoon milk or water. Brush the egg wash over the exposed pastry edges for a golden finish. Bake for 15–18 minutes, or until puffed and deeply golden brown.
Add Optional Glaze: If desired, mix powdered sugar with enough milk to make a thick but pourable glaze. Once danishes have cooled slightly, drizzle glaze over the tops.
Serve: Best enjoyed slightly warm or at room temperature. Serve fresh for the flakiest texture.

Notes

Puff pastry bakes best when cold — keep it in the fridge until ready to use.
Swap strawberries for other berries or stone fruits for variety.
Let danishes cool slightly before glazing to prevent the glaze from running off.
Leftovers can be stored in an airtight container at room temperature for up to 1 day.
For extra shine, you can brush the baked fruit with a bit of warm apricot jam.

Nutrition

Serving Size: 1 danish
Calories: 240
Sugar: 13g
Sodium: 210mg
Fat: 13g
Saturated Fat: 6g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 1g
Protein: 4g
Cholesterol: 35mg