Strawberry Danish (Print View)
Buttery puff pastry squares with cream cheese and glazed strawberries, ideal for breakfast or dessert.
# What You'll Need:
→ Pastry
01 - 1 sheet puff pastry (about 9 ounces), thawed if frozen
→ Cream Cheese Filling
02 - 4 ounces cream cheese, softened
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon lemon zest
→ Strawberry Filling
06 - 1½ cups fresh strawberries, hulled and diced
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon lemon juice
09 - 1 teaspoon cornstarch
→ Egg Wash
10 - 1 large egg, beaten
11 - 1 tablespoon milk
→ Optional Glaze
12 - ¾ cup powdered sugar
13 - 2–3 teaspoons milk
14 - ½ teaspoon vanilla extract
# Step-by-Step Directions:
01 - Preheat oven to 400°F. Line a baking tray with parchment paper.
02 - In a mixing bowl, blend cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy. Reserve.
03 - In another bowl, toss diced strawberries with granulated sugar, lemon juice, and cornstarch until evenly coated. Set aside.
04 - On a lightly floured surface, roll out puff pastry. Cut into 8 even squares. Score a ½-inch border around each square, taking care not to cut all the way through.
05 - Spoon 1 tablespoon of cream cheese mixture into the center of each pastry square, spreading gently inside the border.
06 - Top each cream cheese layer with 1 tablespoon strawberry mixture.
07 - Use a pastry brush to lightly coat the pastry borders with egg wash (egg beaten with milk).
08 - Transfer to the prepared baking tray. Bake for 18–22 minutes, or until pastry is puffed and deep golden brown.
09 - Allow pastries to cool slightly on a wire rack.
10 - In a small bowl, whisk powdered sugar, milk, and vanilla until smooth. Drizzle over cooled pastries if desired.
# Expert Suggestions:
01 -
- The flaky layers and creamy filling feel like a patisserie secret you get to enjoy at home.
- Fresh strawberries brighten up any morning, but this honestly works just as well as a quick dessert for friends.
02 -
- Overfilling with berries tempted me at first, but the filling will bubble out if you go beyond a tablespoon.
- Letting the pastries cool slightly before glazing keeps the drizzle visually tidy and stops it from melting away.
03 -
- Keep that puff pastry cold until the last minute for the flakiest results.
- Balance the lemon zest so it brightens but doesn’t overpower—the subtle tang is what makes the filling sing.