Description
This delightful Strawberry Cream Cheese Danish recipe features flaky puff pastry filled with a smooth cream cheese mixture and fresh strawberries. Topped with a sweet glaze or strawberry jam, these pastries are perfect for brunch, dessert, or a special treat any time of day. The process involves mixing fresh strawberries with sugar and cornstarch, preparing a creamy filling, assembling the danishes with puff pastry, and baking them to golden perfection.
Ingredients
Strawberry Filling
- 4 cups sliced strawberries
- 1 tablespoon cornstarch
- 1 tablespoon sugar
Cream Cheese Filling
- 8 oz. (226 g) cream cheese, room temperature
- ½ cup (60 g) powdered sugar
- 1 teaspoon vanilla extract
Pastry
- 2 puff pastry sheets, thawed
- 1 large egg (lightly beaten with 1 teaspoon water)
- 2 – 3 tablespoons sugar for topping (optional)
Toppings & Glaze
- ¼ cup (60 ml) strawberry jam (optional for topping)
- 1 cup (120 g) powdered sugar
- ½ teaspoon vanilla extract
- 2 – 3 tablespoons (30 – 45 ml) milk
Instructions
- Prep: Pull the puff pastry sheets out to thaw at room temperature for about 30 to 45 minutes. Preheat your oven to 400°F (204°C). Line two large baking sheets with parchment paper to prepare for baking.
- Mix Strawberries: In a mixing bowl, combine the sliced strawberries with sugar and cornstarch. Stir well so all the strawberries are evenly coated. Let the mixture sit at room temperature for 15 minutes to develop flavor and thicken slightly.
- Mix Cream Cheese Filling: Take another mixing bowl and beat the cream cheese until smooth. Add the powdered sugar and vanilla extract, mixing thoroughly until the filling is silky and well incorporated. Taste and adjust sweetness or vanilla if needed.
- Cut Puff Pastry: Unfold one sheet of the thawed puff pastry into a square. Cut along the existing fold lines to create long rectangles, then slice each in half to form six smaller rectangles total. Using a small pairing knife, gently score around the edges of each rectangle about ¼ inch from the border without cutting all the way through; this will help form a raised edge when baked.
- Assemble Danishes: Spread about 1 tablespoon (15 ml) of the cream cheese filling into the center of each puff pastry rectangle, staying inside the scored border. Arrange the coated fresh strawberries decoratively on top of the cream cheese. Lightly brush the edges of the puff pastry with the beaten egg wash to promote golden coloring. Optionally, sprinkle sugar over the entire surface for added sweetness and texture.
- Chill: If the puff pastry feels warm or sticky after assembling, place the baking sheets with danishes in the refrigerator for 15 to 20 minutes. This helps the pastry maintain structure and puff up beautifully during baking.
- Bake: Bake the strawberry cream cheese danishes in the preheated oven for 20 to 25 minutes, or until the edges are a light golden brown and the pastry is puffed.
- Cool and Glaze: Remove the danishes from the oven and let them cool on the baking sheet for 5 minutes. Transfer to a wire rack to cool to room temperature. Warm the strawberry jam and spoon a little on top of each danish for a glossy finish, or prepare a vanilla glaze by whisking together powdered sugar, milk, and vanilla extract until smooth and drizzle it over the cooled pastries.
Notes
- Make sure puff pastry is thawed properly to avoid tearing.
- Chilling the assembled danishes before baking improves puffing and texture.
- Use fresh, ripe strawberries for best flavor.
- The glaze adds sweetness and a polished look but is optional.
- Adjust sugar amounts based on the sweetness of your strawberries and personal preference.
- Prep Time: 15 minutes (plus 30-45 minutes for puff pastry thawing)
- Cook Time: 20-25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Danish