Strawberry Danish Recipe (Print Version)
# Ingredients:
→ For the Strawberry Filling
01 -
4 cups fresh strawberries, sliced
02 -
1 tablespoon cornstarch
03 -
1 tablespoon sugar
→ For the Cream Cheese Filling
04 -
8 oz (226g) cream cheese, room temperature
05 -
½ cup (60g) powdered sugar
06 -
1 teaspoon vanilla extract
→ For the Pastry
07 -
2 sheets puff pastry, thawed
08 -
1 large egg beaten with 1 teaspoon water
09 -
2-3 tablespoons sugar for topping (optional)
→ For the Toppings
10 -
¼ cup (60ml) strawberry jam (optional)
11 -
1 cup (120g) powdered sugar
12 -
½ teaspoon vanilla extract
13 -
2-3 tablespoons (30-45ml) milk
# Instructions:
01 -
Allow puff pastry to thaw at room temperature for 30-45 minutes. Preheat oven to 400°F (204°C) and line 2 large baking sheets with parchment paper.
02 -
Mix sliced strawberries with sugar and cornstarch in a bowl. Let sit at room temperature for 15 minutes.
03 -
Beat room temperature cream cheese until smooth, then mix in powdered sugar and vanilla extract until well combined.
04 -
Cut each puff pastry sheet into 6 rectangles. Score a border ¼ inch from edges. Spread 1 tablespoon cream cheese filling in center and top with strawberries.
05 -
Brush edges with egg wash and sprinkle with sugar if desired. Chill assembled danishes for 15-20 minutes if pastry feels warm.
06 -
Bake for 20-25 minutes until light golden brown. Cool on baking sheet for 5 minutes, then transfer to cooling rack.
07 -
Top with warm strawberry jam or make vanilla glaze by combining powdered sugar, milk, and vanilla extract. Drizzle over cooled danishes.
# Notes:
01 -
Store in an airtight container in the fridge for up to 2-3 days
02 -
Best served warm - reheat in toaster or oven before serving
03 -
Can be enjoyed at room temperature within 2-3 hours after baking