Strawberry Danish Recipe

a person is holding a strawberry tart on a plate.

Course: Breakfast, Dessert, pastry

Cuisine: Danish, Nordic

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: pastries

Calories: 239kcal

Author: Becky Hardin

Fresh strawberries and tangy cream cheese on buttery puff pastry make this strawberry and cream cheese danish recipe a quick, bakery-worthy treat for breakfast, brunch, or snack time.

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US Customary - Metric

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

*You can use low-fat cream cheese for a lighter filling, but it may not turn out as thick.

**You can make this danish with any kind of fruit you like. Try raspberries, blueberries, blackberries, apples, peaches, or pitted cherries instead!

Tips:

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.

Make-Ahead: You can prepare the danishes up to the point of baking, then cover the tray tightly with plastic wrap and refrigerate for up to 24 hours. Bake straight from the fridge, adding a few extra minutes if needed.

Storage: Store strawberry danishes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Nutrition