Strawberry Cream Cheese Danish are a delightful treat, perfect for breakfast, brunch, or even a sweet afternoon pick-me-up that’s surprisingly easy to whip up at home. This recipe provides a delicious and satisfying way to enjoy those classic bakery flavors without the bakery price tag.
Key Ingredients for Strawberry Cream Cheese Danish:
- 1 sheet (about 9 ounces) frozen puff pastry, thawed according to package directions
- 4 ounces cream cheese, softened
- 2 tablespoons granulated sugar, plus more for dusting
- 1/2 teaspoon vanilla extract
- 1/2 cup fresh strawberries, hulled and finely diced
- 1 tablespoon lemon juice (optional, for brighter strawberry flavor)
- 1 egg, beaten (for egg wash)
- 2 tablespoons powdered sugar (for glaze)
- 1-2 teaspoons milk or water (for glaze)
How to Make Strawberry Cream Cheese Danish:
This recipe for Strawberry Cream Cheese Danish uses simple ingredients and straightforward steps to create a stunning pastry that tastes like it came from a high-end bakery, yet takes less than 45 minutes to prepare from start to finish. The combination of flaky puff pastry, luscious cream cheese filling, and sweet strawberries is truly irresistible.
Step-by-Step Instructions:
- Prepare the Puff Pastry: Preheat your oven to 400°F (200°C). Lightly flour a clean surface. Unfold the thawed puff pastry sheet and gently roll it out a little if it’s very thick, aiming for an even thickness. Cut the puff pastry into four equal rectangles. Using a sharp knife, lightly score a border about 1/2 inch from the edge of each rectangle, being careful not to cut all the way through. This border will help create a raised edge for your filling.
- Make the Cream Cheese Filling: In a medium bowl, combine the softened cream cheese and 2 tablespoons of granulated sugar. Beat with a whisk or electric mixer until smooth and creamy. Stir in the vanilla extract until well combined.
- Prepare the Strawberry Mixture: In a small bowl, gently mix the finely diced fresh strawberries with 1 tablespoon of lemon juice, if using. This helps to keep the strawberries vibrant and adds a lovely tang.
- Assemble the Danishes: Spread the cream cheese mixture evenly within the scored border on each puff pastry rectangle, leaving the border clear. Spoon the prepared strawberry mixture over the cream cheese filling, distributing it evenly.
- Create the Egg Wash: In a small dish, whisk together the beaten egg with about 1 teaspoon of water. This egg wash will give your danishes a beautiful golden sheen as they bake.
- Bake the Danishes: Carefully brush the scored borders of each Danish with the egg wash. Place the assembled danishes on a baking sheet lined with parchment paper. Bake for 15-18 minutes, or until the puff pastry is golden brown, puffed up, and the filling is set.
- Make the Glaze: While the danishes are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar with 1-2 teaspoons of milk or water until you achieve a smooth, pourable consistency. Add more liquid a teaspoon at a time if it’s too thick, or more powdered sugar if it’s too thin.
- Finish and Serve: Once the danishes are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle the prepared glaze generously over the still-warm danishes. Serve warm or at room temperature.
Why You’ll Love This Strawberry Cream Cheese Danish:
You’ll adore this Strawberry Cream Cheese Danish for its incredible balance of textures and flavors – the crisp, flaky puff pastry gives way to a luxuriously smooth and tangy cream cheese filling, all topped with bursts of sweet, fresh strawberries. Making these at home is significantly more economical than buying them from a fancy bakery, allowing you to enjoy this decadent treat without breaking the bank. The simple glaze adds an extra layer of sweetness and visual appeal, making each bite a delightful experience.
Unlike a heavy fruit tart, these danishes offer a lighter, more ethereal pastry experience that’s perfect for any occasion. Imagine the aroma filling your kitchen as they bake – pure bliss! So, ditch the store-bought and embrace the joy of homemade; gather your ingredients and try making these delightful Strawberry Cream Cheese Danishes today!
Storing and Reheating Tips:
- Storing: Once completely cooled, store leftover Strawberry Cream Cheese Danishes in an airtight container at room temperature for up to 1 day. For longer storage, refrigerate them in an airtight container for up to 2-3 days. The pastry may soften slightly when refrigerated.
- Reheating: To enjoy them warm, you can reheat individual danishes in a toaster oven at 300°F (150°C) for 3-5 minutes, or until heated through and slightly crisped. Alternatively, a few seconds in the microwave can warm them, but be aware the pastry will become softer.
- Freezing: While best enjoyed fresh, you can freeze assembled, unfrosted danishes. Wrap them tightly in plastic wrap, then in aluminum foil, and freeze for up to 1 month. Thaw overnight in the refrigerator and reheat as directed. Freezing after glazing is not recommended as the glaze can become sticky.
Final Thoughts:
These Strawberry Cream Cheese Danishes are a testament to how simple ingredients can create something truly special, offering a delightful taste of the bakery right in your own kitchen. Give them a try this weekend for a sweet treat that’s sure to impress!
Strawberry Cream Cheese Danish
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Lightly flour a clean surface. Unfold the thawed puff pastry sheet and gently roll it out a little if it’s very thick, aiming for an even thickness. Cut the puff pastry into four equal rectangles. Using a sharp knife, lightly score a border about 1/2 inch from the edge of each rectangle, being careful not to cut all the way through. This border will help create a raised edge for your filling.1 sheet frozen puff pastry, thawed according to package directions
- In a medium bowl, combine the softened cream cheese and 2 tablespoons of granulated sugar. Beat with a whisk or electric mixer until smooth and creamy. Stir in the vanilla extract until well combined.4 ounces cream cheese, softened, 2 tablespoons granulated sugar, plus more for dusting, 1/2 teaspoon vanilla extract
- In a small bowl, gently mix the finely diced fresh strawberries with 1 tablespoon of lemon juice, if using. This helps to keep the strawberries vibrant and adds a lovely tang.1/2 cup fresh strawberries, hulled and finely diced, 1 tablespoon lemon juice (optional, for brighter strawberry flavor)
- Spread the cream cheese mixture evenly within the scored border on each puff pastry rectangle, leaving the border clear. Spoon the prepared strawberry mixture over the cream cheese filling, distributing it evenly.1 sheet frozen puff pastry, thawed according to package directions, 4 ounces cream cheese, softened, 2 tablespoons granulated sugar, plus more for dusting, 1/2 cup fresh strawberries, hulled and finely diced
- In a small dish, whisk together the beaten egg with about 1 teaspoon of water. This egg wash will give your danishes a beautiful golden sheen as they bake.1 egg, beaten (for egg wash)
- Carefully brush the scored borders of each Danish with the egg wash. Place the assembled danishes on a baking sheet lined with parchment paper. Bake for 15-18 minutes, or until the puff pastry is golden brown, puffed up, and the filling is set.1 sheet frozen puff pastry, thawed according to package directions, 1 egg, beaten (for egg wash)
- While the danishes are baking, prepare the glaze. In a small bowl, whisk together the powdered sugar with 1-2 teaspoons of milk or water until you achieve a smooth, pourable consistency. Add more liquid a teaspoon at a time if it’s too thick, or more powdered sugar if it’s too thin.2 tablespoons powdered sugar (for glaze), 1-2 teaspoons milk or water (for glaze)
- Once the danishes are out of the oven, let them cool on the baking sheet for a few minutes before transferring them to a wire rack. Drizzle the prepared glaze generously over the still-warm danishes. Serve warm or at room temperature.2 tablespoons powdered sugar (for glaze), 1-2 teaspoons milk or water (for glaze)