Strawberry Danish Pastry (Printable)
Buttery puff pastry squares filled with cream cheese and glazed strawberries—ideal for brunch or a sweet treat.
# Ingredient List:
→ Pastry
01 - 1 sheet puff pastry (about 9 oz), thawed if frozen
→ Cream Cheese Filling
02 - 4 oz 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 to 3 teaspoons milk
14 - ½ teaspoon vanilla extract
# Steps:
01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - In a small mixing bowl, thoroughly blend softened cream cheese with granulated sugar, vanilla extract, and lemon zest until smooth and creamy. Set aside.
03 - In a separate bowl, combine diced strawberries, granulated sugar, lemon juice, and cornstarch. Mix gently to coat the berries. Set aside.
04 - Unroll puff pastry and cut into 8 equal squares. Using a sharp knife, lightly score a ⅜-inch border around each square, being careful not to cut through.
05 - Spoon 1 tablespoon of cream cheese filling into the center of each pastry square, spreading gently within the scored border. Top each with 1 tablespoon of strawberry mixture.
06 - Beat the egg with 1 tablespoon milk. Using a pastry brush, apply the egg wash to the pastry borders for a golden finish.
07 - Bake on prepared tray for 18–22 minutes, or until pastry is risen and golden brown.
08 - Transfer pastries to a wire rack. Allow to cool slightly before glazing or serving.
09 - For the glaze, whisk powdered sugar, 2 to 3 teaspoons milk, and vanilla extract until smooth. Drizzle over cooled pastries if desired.
# Expert Tips:
01 -
- This is your shortcut to flaky, bakery-style pastries without the intimidating pastry chef skills.
- The strawberries and cream cheese together are pure magic—the kind you only taste when you bake at home.
02 -
- I once rushed the scoring step and ended up with cheese and berries sliding right over the pastry—take two seconds and do it gently.
- Letting the Danishes cool before glazing is the difference between a beautiful drizzle and a runny mess.
03 -
- Bake on the lower-middle oven rack for the perfect bottom crisp.
- A bit of almond extract in the cheese layer is a secret weapon if you want guests asking for your recipe.