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Strawberry Cream Cheese Danish

Close-up of a square Strawberry Cream Cheese Danish with glazed strawberries on top of cream filling.
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A recipe for making flaky, bakery-style danishes filled with sweet cream cheese and fresh strawberry topping.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 8 ounces cream cheese, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 cup fresh strawberries, sliced
  • 2 tablespoons granulated sugar (for strawberries)
  • 1 tablespoon cornstarch
  • 1 tablespoon water
  • 1 large egg, beaten (for egg wash)
  • 1/2 cup powdered sugar (for glaze)
  • 2 tablespoons milk or cream (for glaze)

Instructions

  1. Prepare the cream cheese filling: In a medium bowl, beat the softened cream cheese, 1/2 cup sugar, egg yolk, vanilla extract, and salt until smooth and creamy. Set aside.
  2. Prepare the strawberry topping: In a small saucepan, combine the sliced strawberries, 2 tablespoons sugar, cornstarch, and water. Cook over medium heat, stirring constantly, until the mixture thickens slightly, about 3 to 5 minutes. Remove from heat and let cool completely.
  3. Prepare the pastry: Unfold the thawed puff pastry sheets onto a lightly floured surface. Cut each sheet into 9 equal squares (you should have 18 squares total).
  4. Assemble the danishes: Place a spoonful of the cream cheese filling in the center of each pastry square. Top the cream cheese with a spoonful of the cooled strawberry mixture.
  5. Shape the danishes: Fold two opposite corners of the square toward the center, overlapping them slightly to create a rustic, open square shape, leaving some filling exposed. Gently press the seams.
  6. Chill: Place the assembled danishes on baking sheets lined with parchment paper. Chill in the refrigerator for at least 15 minutes. This helps the pastry hold its shape.
  7. Bake: Preheat your oven to 400°F (200°C). Brush the exposed pastry edges with the beaten egg wash.
  8. Bake for 15 to 18 minutes, or until the pastry is golden brown and puffed.
  9. Cool: Let the danishes cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
  10. Glaze: Whisk together the powdered sugar and milk/cream until smooth. Drizzle the glaze over the cooled danishes.

Notes

  • For extra flakiness, place the assembled, unbaked danishes in the freezer for 10 minutes before baking.
  • You can substitute strawberry jam for the fresh strawberry topping if fresh berries are not available.
  • If you prefer a thicker glaze, reduce the amount of milk used.

Nutrition

Find it online: https://spoonfulsnap.com/strawberry-cream-cheese-danish-recipe/