Strawberry Danish (Printable)
Flaky puff pastry squares with cream cheese and macerated strawberries, baked until golden.
# What You'll Need:
→ Pastry
01 - 1 sheet puff pastry (about 8.8 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 - 1 1/2 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 - 3/4 cup powdered sugar
13 - 2 to 3 teaspoons milk
14 - 1/2 teaspoon vanilla extract
# Directions:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - Blend cream cheese, granulated sugar, vanilla extract, and lemon zest in a small bowl until smooth and creamy. Set aside.
03 - Combine diced strawberries with sugar, lemon juice, and cornstarch in a separate bowl. Mix gently and set aside.
04 - Roll out puff pastry sheet and cut into 8 equal squares. Score a 1/3-inch border around each square without cutting through.
05 - Spoon 1 tablespoon of cream cheese filling into the center of each square and spread within the border. Top with 1 tablespoon of strawberry filling.
06 - Brush pastry borders with egg wash prepared by mixing beaten egg and milk.
07 - Place pastries on the prepared baking tray and bake for 18 to 22 minutes until puffed and golden brown.
08 - Transfer pastries to a wire rack and allow to cool slightly.
09 - For the optional glaze, whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled pastries before serving if desired.
# Expert Tips:
01 -
- The flaky pastry is so simple to use—it fools everyone into thinking you worked on it for hours.
- The creamy, citrus-kissed cheese layer makes every bite taste like a bakery treat that only you know how to pull off at home.
02 -
- Once, I didn’t drain thawed frozen strawberries and ended up with juice spilling everywhere—fresh or well-drained is truly best.
- Scoring the pastry border changed everything: it helps keep the filling central and makes the edges spectacularly flaky.
03 -
- Bake on the middle rack for the most even color and rise.
- Sifting powdered sugar for the glaze prevents lumps and keeps it smooth as a ribbon.