Strawberry Danish with Cream Cheese (Printable version)
Buttery puff pastry squares with cream cheese and macerated strawberries, finished with a vanilla glaze.
# What You’ll Need:
→ Pastry
01 - 1 sheet puff pastry (about 9 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 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
# How to Make It:
01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a bowl, blend together cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy. Set aside.
03 - In another bowl, mix diced strawberries with granulated sugar, lemon juice, and cornstarch until evenly coated. Set aside.
04 - Roll out puff pastry and cut into 8 equal squares. Lightly score a border about 1/2 inch inside each edge without cutting all the way through.
05 - Spread 1 tablespoon of cream cheese filling in the center of each square, staying within the scored border.
06 - Spoon 1 tablespoon of strawberry mixture over the cream cheese layer in each square.
07 - Brush the pastry borders gently with beaten egg mixed with milk.
08 - Transfer to oven and bake for 18–22 minutes, until pastry is puffed and golden brown.
09 - Remove from oven and cool slightly on a wire rack.
10 - Whisk powdered sugar, milk, and vanilla extract until smooth. Drizzle over cooled pastries if desired.
# Expert tips:
01 -
- Discovering just how easy it is to get bakery-style pastries at home will feel like you’re cheating the system.
- The combination of sweet cheese and juicy berries is a balance that instantly perks up breakfast or dessert.
02 -
- I once used cold cream cheese in a rush and ended up with stubborn lumps—give it time to soften for ultimate smoothness.
- Letting the pastries cool before glazing is key: otherwise, the glaze soaks in and you lose that pretty drizzle.
03 -
- Keep your pastry and fillings cold until just before you assemble, especially on hot days.
- A little lemon zest in the glaze or sprinkled on top turns up the freshness even more.