Strawberry Danish (with Cream Cheese) Recipe

I perfected a Strawberry Danish Pastry that layers flaky puff pastry, a tangy cream cheese filling and bright fresh strawberries finished with a glossy strawberry jam glaze.

I never thought a weekday morning could make me stop and stare, but this Strawberry Danish did. It’s all about flaky puff pastry wrapped around a tangy cream cheese center, then baked till edges are golden and the layers sing.

There’s something oddly satisfying about the contrast between buttery flakes and that creamy tang, and yeah I totally messed up the first batch but it taught me exactly where to fold and when to chill, so now I cheat a little and it usually turns out right. If you like surprises in your baking, give this a go, it’s my favorite little find in my Strawberry Danish Recipe.

Ingredients

• Flaky buttery layers, mostly carbs and fat, gives crunch and rich sweet base.
• Creamy, tangy, adds protein and fat, makes filling smooth and kinda savory.
• Fresh, juicy, offer vitamin C and fiber its bright sweet and mildly tart.
• Pure sweetness, simple carbs only, boosts flavor but adds calories.
• Tiny bit of acid, adds brightness and balance, a sour pop.
• Concentrated fruit sugar, thickens glaze, ups sweetness and glossy finish.
• Light sweet dusting, mostly sugar, makes pretty drizzle and sweet bite.
• Brushed over pastry for golden shine, adds a touch of protein.
• Small starch boost to thicken glaze, keeps it from running everywhere.

Ingredient Quantities

• 1 sheet puff pastry, thawed (about 8 oz / 225 g)
• 8 oz (225 g) cream cheese, softened
• 1/4 cup (50 g) granulated sugar
• 1 large egg yolk
• 1/2 tsp vanilla extract
• pinch of salt
• 1 tsp lemon zest (optional, but nice)
• 1 cup fresh strawberries, hulled and sliced (about 150 g)
• 1/4 cup seedless strawberry jam
• 1 tsp fresh lemon juice
• 1/2 tsp cornstarch (optional to thicken glaze)
• 1 large egg + 1 tbsp milk, beaten (egg wash)
• 1 tbsp unsalted butter, melted (optional)
• 1/2 cup (60 g) powdered sugar (optional for drizzle)

How to Make this

1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment; let the puff pastry thaw and the cream cheese soften while the oven heats.

2. In a bowl beat the softened cream cheese with the granulated sugar, egg yolk, vanilla, pinch of salt and lemon zest until smooth and lump free.

3. On a lightly floured surface unfold the puff pastry and gently roll once or twice to smooth seams, then cut into 4 equal squares.

4. Place squares on the prepared sheet, score a 1/2 inch border around each square with a sharp knife without cutting through, and poke the center lightly with a fork so the middle doesnt puff up too much.

5. Spoon about 2 heaping tablespoons of the cream cheese filling into the center of each square and spread it leaving the scored border clear; top the filling with a single layer of sliced strawberries, dont overstack.

6. Brush the pastry borders with the beaten egg plus milk (reserve about 1 tsp of the milk for the drizzle), and if you like brush the strawberry tops with the melted butter for extra shine. Chill the assembled danishes in the fridge for 10 to 15 minutes to help them hold their shape.

7. Bake for 15 to 18 minutes until the pastry is golden and puffed, tent with foil last minute if strawberries or edges brown too fast.

8. While they bake warm the strawberry jam with the lemon juice in a small saucepan; if using cornstarch mix it with a little cold water to make a slurry then stir into the jam and simmer 30 to 60 seconds until slightly thickened, remove from heat.

9. As soon as the danishes come out brush the strawberries with the warm jam glaze, let cool a few minutes, then whisk the powdered sugar with the reserved milk (add a drop more if needed) into a thick drizzle and drizzle over the danishes before serving.

Equipment Needed

1. Baking sheet (rimmed)
2. Parchment paper
3. Mixing bowl
4. Electric hand mixer or whisk
5. Rolling pin
6. Sharp knife (for scoring)
7. Fork (to dock centers so they dont puff up)
8. Pastry brush (for egg wash and glaze)
9. Rubber or offset spatula (for spreading the filling)
10. Small saucepan plus measuring cups and spoons (to warm the jam and measure ingredients)

FAQ

Strawberry Danish (with Cream Cheese) Recipe Substitutions and Variations

• Cream cheese: mascarpone works 1:1 for a similar creamy texture and milder tang. Or use well drained ricotta pulsed with 1 tbsp cream to smooth it out. For dairy free try a vegan cream cheese, same amount.
• Puff pastry: canned crescent roll dough is the easiest swap and bakes up nicely though less flaky. You can also use refrigerated pie crust rolled thinner, or layer 4 to 6 phyllo sheets brushing melted butter between them for a flaky result.
• Egg wash: if you dont want to use eggs brush with milk or heavy cream for a nice shine, or use aquafaba (chickpea liquid) for a vegan glossy finish. Brush lightly so edges dont burn.
• Strawberry jam glaze: swap with apricot jam thinned with a little water or lemon juice, or use a quick fresh berry compote reduced with a pinch of sugar and a tsp cornstarch to thicken. Honey or maple syrup also give a quick shiny glaze but will be sweeter.

Pro Tips

1) Keep things cool and move fast. Puff pastry stays flaky when cold, so handle it quickly and dont overwork it. If your cream cheese gets too soft and runny, pop it in the fridge for 10 minutes then re-whip so the filling holds its shape.

2) Stop soggy fruit. Pat strawberries very dry and dont stack them thick, they release juice as they bake. A thin smear of jam or a tiny bit of cornstarch-thickened glaze under the fruit will act like a barrier and keep the pastry from getting wet.

3) Make the glaze actually glossy. Warm the jam with lemon, stir in a cornstarch slurry if you want body, and brush the fruit while the jam is still warm. It sets nicer that way and gives a real bakery shine.

4) Bake smart for even color and crisp bottoms. Use a preheated baking sheet or a hot stone, bake on the center rack, and rotate the pan once. If edges or berries brown too fast, loosely tent with foil. A light sprinkle of coarse sugar on the egg-washed border right before baking gives extra crunch and color.