Fresh, juicy strawberries paired with tangy cream cheese make this strawberry danish a breakfast and brunch favorite. I use buttery puff pastry to create golden, flaky pastries with minimal effort that deliver maximum flavor! Whether I’m serving it for a special occasion or a simple weekend treat, this strawberry cream cheese danish recipe is quick to prepare and always impressive.
Strawberry Cream Cheese Danish with Puff Pastry
My strawberry and cream cheese danish recipe combines the best textures and flavors. Smooth cream cheese spread and sweet, fresh strawberries crown ready-made puff pastry sheets for a light and simple treat that’s ready in under 30 minutes. This puff pastry danish is super versatile too–just swap in your favorite fruits and toppings! They’re perfect for family breakfasts, brunches with friends, or afternoon coffee breaks.
Email this Recipe
Enter your email and we’ll send the recipe directly to you!
By submitting this form, you consent to receive emails from Easy Dessert Recipes.
Keep Your Danishes Flaky
To ensure a perfectly flaky strawberry danish every time, roll and cut your puff pastry on a lightly floured surface and avoid over-handling it. The more you manipulate the dough, the more the layers compress, which can prevent proper puffing.
Strawberry Danish Recipe
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet(s)
Ingredients
- 17.3 ounces frozen puff pastry thawed (1 package/2 sheets)
- 8 ounces cream cheese room temperature (1 brick)*
- 5 tablespoons granulated sugar divided (¼ cup + 1 tablespoon)
- ½ teaspoon pure vanilla extract
- 2 cups finely chopped fresh strawberries **
- 1 teaspoon fresh lemon juice optional
Instructions
- Preheat oven to 400°F and line two large baking sheets with parchment paper.
- Unroll the puff pastry onto a lightly floured surface and slice in half, lengthwise. Then, cut each strip in quarters so you have eight large rectangles. Repeat with the second sheet of pastry.17.3 ounces frozen puff pastry
- Using a small paring knife, create a ½-inch border around the edge of each piece of puff pastry, but make sure not to cut all the way through!
- Poke the center square of the puff pastry a few times with a fork– this will ensure the edges rise, but not the center. This will help hold the filling in the Danish.
- In a small bowl, stir the softened cream cheese, ¼ cup sugar, and vanilla together.8 ounces cream cheese, 5 tablespoons granulated sugar, ½ teaspoon pure vanilla extract
- In another bowl, stir the remaining 1 tablespoon sugar, chopped strawberries, and lemon juice together.2 cups finely chopped fresh strawberries, 1 teaspoon fresh lemon juice
- Divide the cream cheese mixture between the pieces of puff pastry (about 17 grams per pastry), making sure to only fill within the border.
- Spoon the strawberry mixture over the cream cheese (about 22 grams per pastry).
- Bake for 15-18 minutes, or until the edges are golden brown.
Notes
- Make sure to thaw the puff pastry overnight in the refrigerator before use.
- Chill the pastry slightly if it becomes too soft while cutting; cold pastry is easier to handle and keeps the layers intact.
- Beat the cream cheese until completely smooth to avoid lumps. For a slightly fluffier filling, whip it for 1-2 minutes before adding sugar and vanilla.
- Pat strawberries dry after chopping to avoid excess liquid, which can make the pastry soggy.
- If you’re worried about the puff pastry turning soggy, you can brush it lightly with a thin layer of egg wash or melted butter before adding the filling to create a moisture barrier.
- Rotate the baking sheets halfway through to ensure even browning.
- If the edges brown too quickly, loosely tent with foil for the remainder of the bake.
- Let the danishes cool for 5-10 minutes on the baking sheet before transferring to a wire rack; this prevents sticking or tearing.
- I like to garnish the danishes with minced fresh strawberries. I add them while they’re still hot, and the strawberries soften slightly but add a nice freshness.
- If you have any remaining cream cheese filling, you can thin it to your desired consistency with milk and use it as an icing.
- Do not leave your danishes out of refrigeration for more than 2 hours, or the cream cheese filling will go bad.
How to Make Strawberry Danishes Step-by-Step
Prep: Gather up the short list of ingredients needed to make these strawberry cream cheese danishes. Make sure your puff pastry is fully thawed before beginning. Bring the cream cheese to room temperature for 30-60 minutes to soften. Preheat your oven to 400°F and line 2 large baking sheets with parchment paper. Finely chop the strawberries.
Shape the Dough: Unroll 17.3 ounces (1 package/2 sheets) of thawed puff pastry dough onto a lightly floured surface. Working one sheet at a time, slice in half lengthwise. Then cut each strip in quarters, so you have eight large rectangles. Repeat with the second sheet of pastry. If the dough gets too soft, pop it back in the refrigerator until it’s easy to work with. Using a small paring knife, create a ½-inch border around the edge of each piece of puff pastry, but make sure not to cut all the way through! Poke the center square of the puff pastry a few times with a fork–this will ensure the edges rise, but not the center. This will help hold the filling in the danish.
Mix the Fillings: In a small bowl, stir 8 ounces (1 brick) of room-temperature cream cheese, ¼ cup of granulated sugar, and ½ teaspoon of vanilla extract together. For a fluffier filling, beat the cream cheese for 2-3 minutes before adding the sugar and vanilla. In another bowl, stir the remaining 1 tablespoon of granulated sugar, 2 cups of finely chopped fresh strawberries (pat them dry first to remove excess moisture!), and 1 teaspoon of lemon juice (if using) together.
Fill the Danishes: Divide the cream cheese mixture between the pieces of puff pastry (about 17 grams per pastry), making sure to only fill within the border. Spoon the strawberry mixture over the cream cheese (about 22 grams per pastry). If you’re worried about the filling being too moist, you can brush the pastry dough with an egg wash or melted butter to create a moisture barrier before adding the filling.
Bake the Danishes: Bake your strawberry danishes in the preheated oven for 15-18 minutes, rotating once halfway through, or until the edges are golden brown and the filling is set. If the edges start to brown too quickly, tent loosely with foil for the remainder of the bake. Let the pastries cool for 5-10 minutes before removing them from the baking sheets so they don’t break apart.
How to Store, Freeze, and Reheat
Store leftover strawberry danishes in an airtight container in the refrigerator for up to 3 days; or tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil in the freezer for up to 2 months. Let thaw overnight in the refrigerator before enjoying cold, at room temperature, or reheated in a 350°F oven for 5-10 minutes.
Leave a Reply