Strawberry Danish with Cream Cheese (Print Version)
Golden puff pastry squares filled with cream cheese and sweet strawberries, finished with an optional vanilla glaze.
# What You Need:
→ Pastry
01 - 1 sheet puff pastry (approximately 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 finely grated lemon zest
→ Strawberry Filling
06 - 1½ cups fresh strawberries, hulled and diced
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon freshly squeezed 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
# How To Make It:
01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - In a small bowl, combine cream cheese, granulated sugar, vanilla extract, and lemon zest. Blend until smooth and creamy. Set aside.
03 - In another bowl, toss diced strawberries with granulated sugar, lemon juice, and cornstarch. Mix to coat evenly and set aside.
04 - Unfold puff pastry sheet and roll gently if needed. Cut into 8 squares. Score a narrow border, about ⅜ inch, around the edges of each square without slicing through.
05 - Spread about 1 tablespoon of cream cheese mixture in the center of each pastry square, keeping inside the scored border. Top filling with 1 tablespoon of strawberry mixture.
06 - Combine beaten egg and milk in a small bowl. Brush pastry borders lightly with egg wash mixture.
07 - Bake pastries for 18 to 22 minutes or until puffed and golden brown. Remove from oven and transfer to a wire rack to cool slightly.
08 - For optional glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle glaze over cooled pastries before serving if desired.
# Handy Tips:
01 -
- This pastry looks like you fussed for hours, but cheats with store-bought puff pastry—your little secret.
- The creamy cheese and bright strawberries create a balance that never gets too heavy even for breakfast.
02 -
- If your cream cheese is too cold, it’ll never blend smooth—learned that after a few stubborn lumps.
- Arranging the pastries too close will make the sides soggy; spacing them out for plenty of air makes all the difference.
03 -
- Scoring a border—not all the way through—gives you dramatic puff without leaks.
- Letting the Danishes cool a few minutes before glazing keeps your drizzle picture-perfect every time.