There’s nothing quite like a warm, flaky Strawberry Cream Cheese Danish straight from the oven. This recipe delivers that perfect bakery experience at home with surprisingly little effort. Imagine a buttery, golden puff pastry, a rich and tangy cream cheese filling, and a sweet, vibrant strawberry topping. It’s the ultimate treat for a special breakfast, brunch, or dessert.
We’ve designed this recipe to be as simple as possible without sacrificing quality. Using store-bought puff pastry is our secret weapon to get you to that delicious, flaky goodness faster. Let’s get baking!
Why This Is The Best Strawberry Cream Cheese Danish Recipe
This isn’t just another pastry recipe; it’s your new go-to. It’s crafted for the home cook who loves impressive results. The pastry is unbelievably flaky, the cream cheese filling is the perfect balance of sweet and tangy, and the strawberry topping is bursting with fresh flavor. Plus, the simple glaze at the end adds that perfect finishing touch. It’s a truly foolproof method for a stunning result.
Ingredients You’ll Need
We’re using simple, easy-to-find ingredients for this recipe. Here’s what you’ll need to gather.
For the Danish Pastry:
- Puff Pastry: 1 sheet (about 10×15 inches), thawed. This is the key to a light, airy, and flaky base.
- Egg: 1 large, beaten with a tablespoon of milk to create an egg wash for that beautiful golden finish.
For the Cream Cheese Filling:
- Cream Cheese: 8 ounces, softened to room temperature for a smooth, lump-free filling.
- Granulated Sugar: 1/4 cup.
- Vanilla Extract: 1 teaspoon.
- Lemon Zest: 1 teaspoon, for a bright, fresh note.
For the Strawberry Topping:
- Fresh Strawberries: 1 cup, hulled and diced.
- Granulated Sugar: 2 tablespoons.
- Cornstarch: 1 teaspoon, to thicken the topping slightly.
For the Simple Glaze:
- Powdered Sugar: 1/2 cup.
- Milk or Cream: 1-2 tablespoons.
Step-by-Step Instructions to Make the Perfect Strawberry Cream Cheese Danish
Follow these simple steps for a pastry that looks and tastes like it came from a professional bakery.
- Preheat and Prep: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking.
- Prepare the Puff Pastry: Gently unfold your thawed puff pastry sheet on a lightly floured surface. Cut it into 6 or 8 equal rectangles. Place the rectangles on the prepared baking sheet.
- Score the Pastry: Using a sharp knife, score a smaller rectangle inside each piece, about 1/2 inch from the edges. Be careful not to cut all the way through. This creates a border that will puff up around the filling.
- Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and lemon zest until smooth and creamy.
- Prepare the Strawberry Topping: In a separate small bowl, gently toss the diced strawberries with the sugar and cornstarch until evenly coated.
- Assemble the Danishes: Spread a spoonful of the cream cheese mixture evenly inside the scored border of each pastry rectangle. Top the cream cheese with a spoonful of the strawberry mixture.
- Egg Wash: Brush the outer border of each danish with the prepared egg wash. This will give them a beautiful, shiny, golden-brown color as they bake.
- Bake to Perfection: Bake for 15-20 minutes, or until the pastries are puffed up and deep golden brown. The filling should be set.
- Cool and Glaze: Let the danishes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. While they cool, whisk together the powdered sugar and 1 tablespoon of milk for the glaze. Add more milk as needed to reach a drizzling consistency. Drizzle the glaze over the cooled danishes.
Tips for a Flawless Strawberry Cream Cheese Danish
Want to ensure your danishes are absolutely perfect? Here are a few expert tips.
- Keep the Puff Pastry Cold: For the flakiest layers, your puff pastry must stay cold. If it gets too warm while you’re working, pop it back in the fridge for 10-15 minutes.
- Use Room Temperature Cream Cheese: For a silky-smooth filling without any lumps, make sure your cream cheese is fully softened.
- Don’t Overfill: It can be tempting to load up on the filling, but overfilling can cause it to spill over and make the pastry soggy. A modest spoonful is all you need. Looking for another dessert that nails the creamy texture? Check out this classic New York Cheesecake Recipe.
Fun Variations to Try
This recipe is a fantastic base for customization. Try these other delicious fruit and cheese combinations!
- Blueberry Lemon: Swap the strawberries for blueberries and use lemon zest in the filling.
- Apple Cinnamon: Use a simple apple compote instead of strawberries and add a pinch of cinnamon to the cream cheese. For a classic apple dessert, try this amazing Old-Fashioned Apple Crisp.
- Cherry Almond: Use cherry pie filling and add a dash of almond extract to the cream cheese.
How to Store Your Danishes
These strawberry cream cheese danishes are best enjoyed the day they are made. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. Note that the pastry will soften over time. You can refresh them in an oven or air fryer at 350°F for a few minutes to help crisp them up again.
Frequently Asked Questions
You can assemble the danishes (without the egg wash) up to a day in advance. Arrange them on a parchment-lined baking sheet, cover tightly with plastic wrap, and refrigerate. When ready to bake, apply the egg wash and bake as directed, adding a few extra minutes to the baking time.
Yes, you can use frozen strawberries. Thaw them completely and pat them dry to remove excess moisture before dicing and mixing with sugar and cornstarch. This helps prevent the filling from becoming too watery.
The key to flaky puff pastry is keeping it cold. Work quickly and if the dough becomes warm and soft, place it back in the refrigerator for 10-15 minutes. Also, don’t overfill the danishes, as excess moisture from the filling can make the bottom soggy.
Store any leftovers in an airtight container in the refrigerator for up to 2 days. For best results, reheat them in a 350°F (175°C) oven or air fryer for 3-5 minutes to restore their crispness.
For the best texture and flavor, use a full-fat block cream cheese. Avoid whipped or tub-style cream cheese, as it contains more water and can make the filling too thin.
More Sweet Recipes You’ll Love
If you loved making these danishes, you’re sure to enjoy other baking adventures. For a truly unique and elegant dessert, consider this delightful London Fog Cake. Or for something a bit more rustic, an apple dumpling recipe is always a crowd-pleaser.
Enjoy Your Homemade Treat!
We hope you love this simple yet elegant Strawberry Cream Cheese Danish recipe. It’s a joy to make and even more of a joy to eat. If you try it, please leave a comment below and share your creations with us on Pinterest!
Strawberry Cream Cheese Danish Recipe
Strawberry Cream Cheese Danish (The Easiest, Flakiest Recipe!)
Ingredients
Equipment
Instructions
- Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Gently unfold your thawed puff pastry sheet on a lightly floured surface. Cut it into 6 or 8 equal rectangles and place them on the prepared baking sheet.
- Using a sharp knife, score a smaller rectangle inside each piece, about 1/2 inch from the edges, without cutting all the way through.
- In a medium bowl, beat the softened cream cheese, sugar, vanilla extract, and lemon zest until smooth and creamy.
- In a separate small bowl, gently toss the diced strawberries with the sugar and cornstarch until evenly coated.
- Spread a spoonful of the cream cheese mixture inside the scored border of each pastry. Top with a spoonful of the strawberry mixture.
- Brush the outer border of each danish with the prepared egg wash.
- Bake for 15-20 minutes, or until the pastries are puffed up and deep golden brown.
- Let the danishes cool on a wire rack. While they cool, whisk together the powdered sugar and milk for the glaze. Drizzle the glaze over the cooled danishes.
Notes
Use room temperature cream cheese for a smooth, lump-free filling.
Do not overfill the danishes to prevent spillage and a soggy bottom.
