Easy Cream Cheese Strawberry Danish (Flaky & Creamy)
This Easy Cream Cheese Strawberry Danish (Flaky & Creamy) is a simple and easy recipe you can make at home. It uses puff pastry sheets and fresh strawberries for a quick, bakery-style result.
Servings: danishes
Equipment
- 1 Electric mixer
- 1 baking sheet
Ingredients
Danish
- 1 sheet frozen puff pastry
- 4 ounces cream cheese room temperature
- 4 tablespoons powdered sugar
- 1 teaspoon pure vanilla extract
- 1 cup fresh strawberries sliced
- 1 1/2 teaspoon cornstarch
- 1 tablespoon granulated sugar
- 1/2 teaspoon lemon zest
- 1 small egg for egg wash
- 1 tablespoon milk for egg wash
Topping
- 1/2 cup powdered sugar
- 1 teaspoon milk
- 2-3 teaspoon finely chopped pistachios
Instructions
- Start by thawing the puff pastry sheet until easy to handle, about 30–40 minutes.1 sheet frozen puff pastry
- Beat the cream cheese with powdered sugar and vanilla for 1 minute on low speed, until smooth and creamy.4 ounces cream cheese, 4 tablespoons powdered sugar, 1 teaspoon pure vanilla extract
- Slice the strawberries and place them in a bowl. Toss them with the cornstarch, sugar, and lemon zest until evenly coated.1 cup fresh strawberries, 1 1/2 teaspoon cornstarch, 1 tablespoon granulated sugar, 1/2 teaspoon lemon zest
- Preheat the oven to 400°F. Line a baking sheet with parchment paper and spray it lightly with baking spray.
- Place the puff pastry sheet directly onto the prepared baking sheet and gently press out any seams. Using a pizza cutter, cut it into 6 equal rectangles.
- Using a sharp knife, score a ¼-inch border around each rectangle without cutting all the way through. Spread 1 tablespoon of the cream cheese mixture inside the border, making sure not to go over the edges.
- Arrange 3–4 strawberry slices on top of the cream cheese layer.
- In a small bowl, whisk together the egg and milk. Brush the edges of the pastry lightly with the egg wash.1 small egg, 1 tablespoon milk
- Bake for 15–20 minutes, or until the pastries are puffed and golden brown.
- While the danishes are baking, make the glaze by mixing the powdered sugar and milk in a small bowl until smooth and no lumps remain.4 tablespoons powdered sugar, 1 teaspoon milk, 1/2 cup powdered sugar
- Allow the danishes to cool slightly on a wire rack, then drizzle the glaze over the pastries and sprinkle the chopped pistachios on top before serving.2-3 teaspoon finely chopped pistachios
Notes
Expert Tips
- Use room temperature cream cheese for a smooth filling
- Don’t overfill the center or the filling may spread too much
- Cut even rectangles so everything bakes at the same time
- Let the pastries cool slightly before adding the glaze so it stays on top
- Use fresh strawberries for the best strawberry flavor
Frequently Asked Questions
How do I store strawberry danish pastries?
Store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to bring back the crispy pastry.Can I make these ahead of time?
Yes, you can assemble them and refrigerate before baking. Bake fresh when ready for best results.Can I freeze these danishes?
Yes, freeze them after baking and cooling. Reheat in the oven until warmed through.Can I use frozen strawberries?
Yes, but thaw and drain them well to avoid extra moisture in the pastry.Why is my pastry not crispy?
This usually happens if the dough got too warm before baking or if there is too much moisture from the fruit.