I’m revealing my Homemade Strawberry Danish, where a simple trick creates impossibly flaky layers topped with a silky cream cheese filling and fresh strawberries glazed in jam, making the recipe quicker than it looks.

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I love how a simple combo of cream cheese and fresh strawberries can feel fancy with almost zero fuss. The tang of the cream cheese meets bright, slightly tart berries and somehow it’s addicting, not too sweet but totally satisfying.

I still get nervous about the first bite, cause it looks so perfect, then I tear it open and it’s flaky and messy and honestly that’s the best part. This Homemade Strawberry Danish makes me want to experiment every time, and yes, I’ve ruined a batch but kept eating it anyway.

Give it a try, you’ll see what I mean.

Ingredients

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Puff pastry: Flaky buttery sheets that puff up, mainly carbs and fat, very indulgent.
Cream cheese: Rich, slightly tangy, lots of fat and some protein, gives creamy filling.
Strawberries: Sweet and slightly tart, add fiber and vitamin C, fresh bright flavor.
Granulated sugar: Pure sweetener that adds carbs and browning, use sparingly if watching sugar.
Egg wash: Brushed on for golden shine and color, tiny protein boost too.
Strawberry jam: Concentrated fruit sweetness and stickiness, adds glossy, intense berry flavor.
Coarse sugar optional: Sprinkled on top for crunch and sparkle, purely decorative and sweet.

Ingredient Quantities

1 (17.3 oz) package frozen puff pastry (2 sheets)

8 oz cream cheese, softened

1/4 cup granulated sugar

1 large egg yolk

1 teaspoon vanilla extract

1 tablespoon sour cream or heavy cream

pinch of salt

8 oz fresh strawberries, hulled and sliced

1/3 cup strawberry jam or preserves

1 tablespoon water or lemon juice to thin glaze

1 large egg plus 1 tablespoon water for egg wash

1-2 tablespoons coarse sugar for sprinkling, optional

How to Make this

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1. Preheat oven to 400 degrees F and line a baking sheet with parchment. Thaw the puff pastry in the fridge until just pliable but still cold, about 30-40 minutes, don’t let it get warm or floppy.

2. Make the cream cheese filling: beat the softened cream cheese with the 1/4 cup granulated sugar, the egg yolk, vanilla, tablespoon of sour cream or heavy cream and a pinch of salt until very smooth and lump free. Scrape the bowl down so it’s evenly mixed.

3. Unfold each puff pastry sheet on a lightly floured surface and gently roll once or twice to even them out. Cut each sheet into 6 equal rectangles (12 total). You can use a ruler or just eyeball it, but try to keep them similar size.

4. Lightly score a 1/2 inch border around each rectangle with the tip of a knife without cutting all the way through, this helps the edges puff up and makes a little well for the filling. Prick the center inside the scored border a few times with a fork so the middle doesn’t over puff.

5. Spoon about 1 to 2 tablespoons of the cream cheese filling into the center of each square and spread it gently, leaving the raised border clear. Don’t overfill or the filling will leak out.

6. Arrange the sliced strawberries on top of the cream cheese—fan them or pile them neatly, whatever looks good. Leave a small gap at the edge so the pastry can rise.

7. Whisk the whole egg with 1 tablespoon water and brush only the scored borders with this egg wash so they get glossy and golden. If you like sparkle, sprinkle 1 to 2 tablespoons coarse sugar on the edges before baking.

8. Bake for 15 to 20 minutes, until the pastry is puffed and deep golden and the filling is set. Rotate the pan halfway for even browning. If any juices bubble over, blot gently with paper towel after baking.

9. While they’re baking warm the strawberry jam with 1 tablespoon water or lemon juice in a small saucepan until loosened, strain if you want a smoother glaze. As soon as the danishes come out brush the jam glaze over the strawberries for shine and extra flavor. Let cool a bit on a wire rack before serving. Leftovers keep covered in the fridge for 2 to 3 days.

Equipment Needed

1. Oven (preheat to 400 degrees F)
2. Baking sheet and parchment paper
3. Mixing bowl and electric mixer or a sturdy whisk
4. Rubber spatula for scraping the bowl
5. Rolling pin and a lightly floured surface
6. Sharp knife and a ruler or pastry cutter for cutting and scoring
7. Fork for docking the pastry
8. Pastry brush for egg wash and glazing
9. Small saucepan to loosen the jam
10. Wire rack for cooling the danishes, paper towels for blotting juices if needed

FAQ

Q: Can I use thawed puff pastry or do I need to keep it frozen? A: You should work with cold but thawed pastry, not rock hard or totally warm, its easiest to handle. Thaw in the refrigerator for about 2 hours or at room temp for 20 to 30 minutes until pliable but still cool. If its too soft it wont puff properly and will be sticky to fold.

Q: My strawberries are juicy, how do I stop the Danish from getting soggy? A: Pat the berries dry, slice them thin, and toss with a teaspoon of cornstarch and a little sugar to soak up extra juice. Also spread a thin layer of jam on the cream cheese before adding fruit, and try to not overload each pastry, those two things really help keep the bottom crisp.

Q: Can I swap the cream cheese for something else? A: Yes, mascarpone or Neufchatel work well and give a similar texture. Ricotta can be used but blend it smooth and add a bit more sugar and vanilla so it tastes rich. Low fat cream cheese will make the filling thinner and less creamy so I dont recommend it if you want that classic tangy richness.

Q: Can I assemble ahead or freeze these? A: You can assemble and freeze them raw on a baking sheet until firm, then transfer to a bag and bake from frozen, adding about 5 to 8 minutes to the bake time. Or bake fully, cool, then freeze; reheat in a 325 F oven to crisp up. Dont store assembled refrigerated for more than 24 hours or the pastry gets soggy.

Q: How do I make the shiny glaze and when do I brush it on? A: Warm the strawberry jam with a tablespoon of water or lemon juice until loose, strain if you want extra smooth, then brush it over the strawberries right after the danish comes out of the oven. It gives shine and seals in flavor. For a sweeter drizzle use powdered sugar mixed with a little milk instead.

Q: Oven temps and timing, whats best so they puff and brown without burning? A: Preheat oven to 400 F and bake on a preheated baking sheet for about 15 to 22 minutes until edges are golden and filling is set. If the tops brown too fast tent with foil for the last few minutes. Also egg wash the rims only so the center doesnt overbrown.

Strawberry Danish (with Cream Cheese) Recipe Substitutions and Variations

Cream cheese substitutions: mascarpone for a silkier, milder filling; ricotta that’s been whipped and drained for a lighter, slightly grainier filling; Neufchâtel if you want less fat, it’s very similar in texture.
Frozen puff pastry substitutions: store bought crescent roll dough for an easy softer pastry; stacked phyllo brushed with melted butter for extra flake and crunch; use a rough puff made with cold grated butter if you want homemade.
Fresh strawberries substitutions: raspberries or blueberries work great and give a tart pop; sliced peaches or nectarines for a sweeter, seasonal twist; if using very juicy berries, toss with a little cornstarch to stop sogginess.
Strawberry jam or preserves substitutions: apricot or raspberry preserves for a similar glossy finish; warm fresh fruit with a spoon of sugar and a squeeze of lemon cooked down into a quick glaze; clear apple jelly for shine without changing the flavor much.

Pro Tips

• Dont let the puff pastry get warm. Work quickly on a cool surface and if the sheet starts getting floppy put it on a cold baking sheet and chill for 10 to 15 minutes. Cold pastry = better lift and flakier layers.

• After you dollop the filling, chill the whole tray for about 10 minutes before baking so the butter firms back up. That little pause really helps the edges puff and keeps the filling from oozing out.

• Stop soggy berries by macerating then draining. Toss sliced strawberries with a teaspoon of sugar and a squeeze of lemon, wait 5 to 10 minutes, then blot or pour off the extra juice. Or toss them very lightly with a pinch of cornstarch to hold the juices in.

• Make the glaze smooth and shiny by warming the jam with a bit of lemon juice, straining it, then brushing it on right after the danishes come out of the oven. If you want more shine stir in a small knob of butter before glazing. Also only egg wash the rims so the fruit keeps its fresh look.

Strawberry Danish (with Cream Cheese) Recipe

Recipe by Kate Sinclair

0.0 from 0 votes

Servings

servings

Calories

529

kcal

Equipment: 1. Oven (preheat to 400 degrees F)
2. Baking sheet and parchment paper
3. Mixing bowl and electric mixer or a sturdy whisk
4. Rubber spatula for scraping the bowl
5. Rolling pin and a lightly floured surface
6. Sharp knife and a ruler or pastry cutter for cutting and scoring
7. Fork for docking the pastry
8. Pastry brush for egg wash and glazing
9. Small saucepan to loosen the jam
10. Wire rack for cooling the danishes, paper towels for blotting juices if needed

Ingredients

1 (17.3 oz) package frozen puff pastry (2 sheets)
8 oz cream cheese, softened
1/4 cup granulated sugar
1 large egg yolk
1 teaspoon vanilla extract
1 tablespoon sour cream or heavy cream
pinch of salt
8 oz fresh strawberries, hulled and sliced
1/3 cup strawberry jam or preserves
1 tablespoon water or lemon juice to thin glaze
1 large egg plus 1 tablespoon water for egg wash
1-2 tablespoons coarse sugar for sprinkling, optional

Directions

Preheat oven to 400 degrees F and line a baking sheet with parchment. Thaw the puff pastry in the fridge until just pliable but still cold, about 30-40 minutes, don’t let it get warm or floppy.
Make the cream cheese filling: beat the softened cream cheese with the 1/4 cup granulated sugar, the egg yolk, vanilla, tablespoon of sour cream or heavy cream and a pinch of salt until very smooth and lump free. Scrape the bowl down so it’s evenly mixed.
Unfold each puff pastry sheet on a lightly floured surface and gently roll once or twice to even them out. Cut each sheet into 6 equal rectangles (12 total). You can use a ruler or just eyeball it, but try to keep them similar size.
Lightly score a 1/2 inch border around each rectangle with the tip of a knife without cutting all the way through, this helps the edges puff up and makes a little well for the filling. Prick the center inside the scored border a few times with a fork so the middle doesn’t over puff.
Spoon about 1 to 2 tablespoons of the cream cheese filling into the center of each square and spread it gently, leaving the raised border clear. Don’t overfill or the filling will leak out.
Arrange the sliced strawberries on top of the cream cheese—fan them or pile them neatly, whatever looks good. Leave a small gap at the edge so the pastry can rise.
Whisk the whole egg with 1 tablespoon water and brush only the scored borders with this egg wash so they get glossy and golden. If you like sparkle, sprinkle 1 to 2 tablespoons coarse sugar on the edges before baking.
Bake for 15 to 20 minutes, until the pastry is puffed and deep golden and the filling is set. Rotate the pan halfway for even browning. If any juices bubble over, blot gently with paper towel after baking.
While they're baking warm the strawberry jam with 1 tablespoon water or lemon juice in a small saucepan until loosened, strain if you want a smoother glaze. As soon as the danishes come out brush the jam glaze over the strawberries for shine and extra flavor. Let cool a bit on a wire rack before serving. Leftovers keep covered in the fridge for 2 to 3 days.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.