These strawberry danish pastries look and taste amazing! Featuring a flaky puff pastry filled with a creamy mixture, they’re perfect for breakfast or dessert when you need something special but easy to whip up.
This recipe resolves issues of blandness and difficulty in creating flaky pastries while delivering a creamy and fruity filling for enjoyment.
I’ve had my share of baking mishaps, especially when dealing with puff pastry. Once, I realized too late that my cream cheese wasn’t softened enough, which led to a lumpy filling. Thankfully, this recipe’s clear steps helped me avoid any major disasters, whether I was cooking for family or unexpected friends.
What really shines about this recipe is how simple and quick it is. In just 40 minutes, you can pull these beauties from the oven, their sweet aroma filling your kitchen. Plus, with only twenty minutes of cooking time, they’re ready to enjoy without much fuss.
If you enjoy sweet pastries, don’t forget to check out my Strawberry Shortcake Cake Roll for another delicious treat!
Table of contents
Why You Will Love This Recipe
- Rich Cream Cheese Filling The cream cheese offers a smooth and creamy center that perfectly contrasts with the flaky pastry. Sweetened with just the right amount of sugar, it makes every bite satisfying.
- Fresh Strawberry Flavor Sliced strawberries provide a burst of fresh fruit that enhances the overall taste. Their natural sweetness shines through, complementing the cream cheese beautifully.
- Quick Preparation Time With just 20 minutes of prep and another 20 in the oven, these pastries are a speedy option for breakfasts or last-minute dessert cravings. You can whip them together with minimal fuss.
- Flaky Pastry Texture The use of puff pastry results in a light and airy texture that crisps up nicely in the oven. This adds a delightful crunch to each bite, making it irresistible.
Cream Cheese Strawberry Danish Dessert Pastry
- Prep Time: 20 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 6 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delicious strawberry cream cheese danishes made with puff pastry and topped with icing. Perfect for breakfast or dessert!
Ingredients
- 4 oz (113 g) cream cheese, softened
- 3 TBS (38 g) granulated sugar, divided
- 1 tsp (5 ml) vanilla extract
- 1 cup (150 g) sliced strawberries
- 1 sheet puff pastry, thawed according to package directions
- 1 large egg
- 2 TBS (30 ml) water
- 1/2 cup (60 g) powdered sugar
- 2–3 TBS (30–45 ml) heavy cream
- 1/2 tsp (2.5 ml) vanilla extract
Instructions
- Step 1: Let the cream cheese come to room temperature so it becomes smooth and easy to blend. This helps achieve a creamy filling without lumps. If it is too cold, it will be difficult to mix.
- Step 2: Place the sliced strawberries in a small bowl. Sprinkle 1 tablespoon of the granulated sugar on top to help draw out their natural juices and enhance sweetness. If the strawberries do not release enough juice, gently mash them with a fork and sprinkle an additional tablespoon of sugar. Allow them to rest for 10 minutes.
- Step 3: Unfold the thawed puff pastry on a floured surface. Use a ruler if desired to cut the pastry evenly into six squares or rectangles. Even pieces help ensure uniform baking and classic Danish shape with flaky texture.
- Step 4: In a medium bowl, combine the softened cream cheese, 2 tablespoons of the granulated sugar, and 1 teaspoon of vanilla extract. Stir until completely smooth.
- Step 5: Spread a large tablespoon of the cream cheese mixture into the center of each pastry square. Leave approximately 1/2 inch (1.25 cm) border around the edges to prevent the filling from overflowing during baking.
- Step 6: In a small bowl, whisk together the egg and 2 tablespoons of water. Use a pastry brush to lightly coat the edges of each pastry square with the egg wash. This will give the danishes a golden finish.
- Step 7: Place the assembled pastries on a baking sheet and bake in a preheated oven at 400°F (204°C) for about 15 to 20 minutes. Watch closely after 15 minutes; the danishes should be puffed and golden brown. Avoid over-baking to preserve flaky texture.
- Step 8: In a small bowl, mix together the powdered sugar, heavy cream, and 1/2 teaspoon vanilla extract. Adjust the consistency by adding more cream or powdered sugar if needed to achieve a drizzleable texture.
- Step 9: Once the pastries have cooled slightly, drizzle the icing over the top of each danish for added sweetness.
Notes
- Room Temperature: Store danishes in an airtight container at room temperature for up to 2 days to maintain the texture and freshness of both pastry and filling.
- Refrigeration: Store in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
- Freezing: Wrap individually in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
- Ensure the cream cheese is fully softened for smooth mixing without lumps; allow at least 30 minutes at room temperature before preparation.
- Use a ruler to cut the puff pastry for even shapes, promoting uniform baking.
- Avoid spreading the cream cheese mixture too close to the edge—keep a 1/2 inch border to reduce filling spillover and maintain neat appearance.
- If the strawberries do not release enough juice to sweeten properly, gently mash them with a fork and add 1 tablespoon of sugar, letting them rest for 10 minutes to draw out moisture.
- Monitor pastries at around 15 minutes of baking to catch the golden puffed stage and prevent over-baking.
- Adjust icing consistency by adding heavy cream 1 tablespoon at a time if it is too thick for drizzling.
Nutrition
- Serving Size: 1 danish
- Calories: 350
- Sugar: 3 TBS granulated sugar (divided) plus 1/2 cup powdered sugar (for icing)
- Sodium: Not specified
- Fat: Not specified
- Saturated Fat: Not specified
- Unsaturated Fat: Not specified
- Trans Fat: Not specified
- Carbohydrates: Not specified
- Fiber: Not specified
- Protein: Not specified
- Cholesterol: Not specified
Ingredient Notes
- Cream cheese: Choose a full-fat cream cheese for the best flavor and creamy texture. It makes the filling rich and delicious. Make sure it’s softened for easy mixing.
- Strawberries: Fresh strawberries work best; pick ones that are bright red and fragrant. If they’re too soft, they may make the pastry soggy. Frozen strawberries can be used, but drain excess liquid.
- Pastry dough: Use a pre-made puff pastry for a flaky, airy texture that’s simple to work with. Keep it chilled until you’re ready to roll it out; this helps maintain its flakiness.
- Sugar: Granulated sugar adds sweetness to the filling and topping. Avoid using less, as it balances the cream cheese’s tanginess. You can substitute with brown sugar for a different flavor.
- Vanilla extract: Pure vanilla extract provides a warm flavor that complements the cream cheese and strawberries. For best results, avoid imitation vanilla, which can be less flavorful.
- Cream cheese: Choose a full-fat cream cheese for the best flavor and creamy texture. It makes the filling rich and delicious. Make sure it’s softened for easy mixing.
- Strawberries: Fresh strawberries work best; pick ones that are bright red and fragrant. If they’re too soft, they may make the pastry soggy. Frozen strawberries can be used, but drain excess liquid.
- Pastry dough: Use a pre-made puff pastry for a flaky, airy texture that’s simple to work with. Keep it chilled until you’re ready to roll it out; this helps maintain its flakiness.
- Sugar: Granulated sugar adds sweetness to the filling and topping. Avoid using less, as it balances the cream cheese’s tanginess. You can substitute with brown sugar for a different flavor.
- Vanilla extract: Pure vanilla extract provides a warm flavor that complements the cream cheese and strawberries. For best results, avoid imitation vanilla, which can be less flavorful.
Recipe Tips
- If your cream cheese isn’t blending, let it soften for at least 30 minutes at room temperature before mixing with sugar and vanilla extract.
- When strawberries don’t release enough juice, gently mash them with a fork and sprinkle 1 tablespoon sugar to help draw out moisture, allowing 10 minutes rest.
- If pastry edges puff too high, avoid spreading cream cheese mixture too close to the border; maintain a distance of 1/2 inch for even results.
- When baking, check for doneness 15 minutes in; pastries should be golden brown and puffed, so monitor closely to prevent over-baking.
- If icing is too thick, mix in heavy cream, adding 1 tablespoon at a time until the desired drizzling consistency is reached for finishing.
Serving Suggestions
Serve your strawberry danish with a side of fresh fruit salad or a scoop of vanilla ice cream. Pair it with coffee or herbal tea for a delightful experience.
Add to brunch spreads by making mini strawberry danishes or using the mixture for tartlets. Combine with other fruits like blueberries or peaches for variations.
Top with a drizzle of white chocolate ganache or a simple glaze of powdered sugar and milk. Consider sprinkling almonds or coconut flakes for added texture.
Recipe variations
- You can use fresh or frozen strawberries in this strawberry danish recipe; fresh strawberries offer a firmer texture, while frozen may yield a softer filling.
- Add 1 teaspoon vanilla extract and 3 tablespoons granulated sugar to the cream cheese filling to enhance flavor and sweetness in the strawberry cream cheese danish.
- Either a single sheet of thawed puff pastry or homemade puff pastry dough works for the base; puff pastry makes the danish flaky and light.
- If making more than 6 servings, double the cream cheese to 8 ounces, strawberries to 2 cups, and bake pastries in batches to keep even cooking.
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How to Store?
To keep your Cream Cheese Strawberry Danish fresh and delicious, follow these storage tips:
Room Temperature: Place danishes in an airtight container at room temperature up to 2 days to maintain pastry texture and filling freshness.
Refrigeration: Store danishes in an airtight container in the refrigerator up to 5 days. Bring to room temperature before serving.
Freezing: Wrap danishes in plastic wrap, place in a freezer container, and freeze up to 2 months. Thaw overnight in the refrigerator.
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