Strawberry Cream Cheese Danish
This recipe makes bakery-style treats using flaky puff pastry, a rich cream cheese filling, and fresh sliced strawberries. The pastries are finished with a simple vanilla glaze.
Equipment
- Large baking sheet
- Medium bowls
- Hand Mixer
Ingredients
For the Danish
- 1 sheet Frozen puff pastry Thawed per package directions
- 8 oz Cream cheese Softened
- 1/4 cup Granulated sugar
- 1 tsp Vanilla extract Use 1/2 tsp here
- 2 cups Fresh strawberries Sliced
- 1/2 tbsp Cornstarch
- 1/2 tbsp Granulated sugar Remaining amount
- 1 large Egg
- 2 tsp Water
For the Glaze
- 1/2 cup Powdered sugar
- 1/2 tsp Vanilla extract Remaining amount
- 1 tbsp Milk
Instructions
- Preheat your oven to 400 degrees Fahrenheit.
- In a medium bowl, beat together the cream cheese, 1/4 cup of sugar, and 1/2 teaspoon of vanilla extract until the mixture is creamy.
- In a separate bowl, combine the sliced strawberries, cornstarch, and the remaining 1/2 tablespoon of sugar.
- Place the puff pastry on a lightly floured surface. Roll it out slightly. Use a pizza cutter to slice the puff pastry in half lengthwise, then cut each half into 4 equal pieces, resulting in 8 total slices.
- Use a knife to score a border into each piece, making sure not to cut completely through the pastry. Spoon the cream cheese mixture inside the scored border of each piece, then top the cream cheese with the strawberry mixture.
- Combine the egg and water to create an egg wash, then brush this wash over the border of the puff pastry pieces.
- Transfer the pastries to a baking sheet lined with a silicon baking mat or parchment paper. Bake for 15 to 20 minutes, or until the danishes are puffed up and golden brown.
- Remove the danishes from the oven and allow them to cool for 5 minutes.
- Stir together the powdered sugar, the remaining 1/2 teaspoon of vanilla extract, and 1 tablespoon of milk to make the glaze. Drizzle the glaze over the danishes and serve them.
Notes
The blend of flaky layers and creamy filling reminds me of the weekend pastries my mom and I used to share—small traditions that always made mornings feel special. This recipe is by Hanna Foster, Adaptation Specialist at Recipes by Betty.