Why You’ll Love This Homemade Strawberry Danish
- Effortlessly Impressive: This recipe uses frozen puff pastry, which eliminates the hardest part of baking while making you look like a pastry pro.
- Perfect Flavor Balance: The creamy, tangy cream cheese filling pairs perfectly with the sweet, fresh strawberries for a classic flavor combination.
- Bakery Style at Home: These turn out golden and puffed with a beautiful glaze, looking just like they came from a high-end bakery but costing a fraction of the price.
- Quick Turnaround: You can have these assembled and baked in under 45 minutes, making them perfect for last-minute guests or a special weekend breakfast.
What Makes a Perfect Strawberry Danish? (Puff Pastry 101)
Working with puff pastry used to intimidate me, but I promise it is actually quite forgiving if you follow a few simple rules. The most important secret is temperature management. You want your puff pastry to be thawed enough to unfold without cracking, but still cold to the touch so the layers separate and puff up beautifully in the oven.
I always recommend thawing your pastry in the refrigerator overnight rather than on the counter. This ensures it thaws evenly. When you are ready to work, lightly flour your surface to prevent sticking. Rolling it out slightly helps even out the texture, but be gentle so you do not crush those delicate layers.
A pizza cutter or a very sharp knife is my favorite tool here. You want to make clean cuts rather than dragging the blade, which seals the edges and stops them from puffing. If you notice your dough getting sticky or warm while you work, pop it back in the fridge for ten minutes. Keeping that butter cold is the key to that magical crunch.
Ingredients for Your Easy Strawberry Danish
- 1 sheet frozen puff pastry (thawed per package directions)
- 8 oz cream cheese (softened)
- 1/4 cup granulated sugar, + 1/2 tbsp, divided
- 1½ tsps vanilla extract (divided)
- 2 cups fresh strawberries (sliced)
- 1/2 tbsp cornstarch
- 1 large egg
- 2 tsp water
- ½ cup powdered sugar
- 1 tbsp milk
Step-by-Step Instructions: How to Make a Strawberry Danish
- Preheat the oven to 400 degrees.
- In a medium bowl beat together cream cheese, 1/4 cup sugar and vanilla until creamy.
- In a separate bowl combine sliced strawberries, cornstarch and remaining 1/2 tbsp of sugar.
- Place the puff pastry on a lightly floured surface. Roll it out slightly and then, with a pizza cutter, cut the puff pastry in half lengthwise, then cut each half into 4 equal pieces (you will have a total of 8 slices). Use a knife to score (but not completely cut through) a border into each piece.
- Spoon the cream cheese mixture within the border, then top the cream cheese with strawberries. Combine the egg and water to create an egg wash then brush over the border of the puff pastry.
- Transfer the pastries to a baking sheet lined with a silicon baking mat or parchment paper. Bake for 15-20 minutes or until the danishes are puffed up and golden brown. Remove from the oven and allow to cool for 5 minutes. Stir together the powdered sugar, remaining 1/2 tsp vanilla extract and 1 tbsp of milk. Drizzle the glaze over the danishes and serve as desired.
Mastering the Danish Shape
The instructions mention scoring a border into each piece, and this is a crucial step for that professional look. By lightly running your knife around the edge without cutting all the way through, you create a “wall” that will rise higher than the center. This helps contain that delicious cream cheese filling and prevents it from spilling out onto your baking sheet.
If you are a visual learner or want to try something different, you can also fold opposite corners toward the center and pinch them together over the filling. However, I find the scored border method creates a beautiful frame for the strawberries. Just remember to only brush the egg wash on that outer border. This gives it a glossy shine without preventing the lift.
Choosing and Preparing Your Strawberries
For this recipe, I always look for firm, bright red strawberries. Overly ripe or mushy berries can release too much juice during baking, which might make your pastry soggy. When you prep them, wash and hull them, then make sure to pat them completely dry with a paper towel before slicing. For another great way to enjoy this fruit, consider trying a refreshing cucumber strawberry salad.
Slicing the strawberries thinly allows them to bake evenly and lay flat against the cream cheese. The cornstarch in the recipe is a little magic trick I use. It mixes with the strawberry juices as they bake to create a thickened, jam-like consistency that stays right where it belongs.
Ingredient Substitutions & Variations for Your Strawberry Danish
Cooking is about making it work for you, so do not be afraid to swap things out based on what is in your pantry. For example, if you love fruit pastries, you might enjoy these amazing baked apple fritter bites, or if you’re looking for a lighter breakfast with other berries, perhaps a healthy raspberry chia pudding. Here is a handy table I put together to help you experiment with substitutions for this danish.
| Ingredient | Substitution/Variation | Notes |
|---|---|---|
| Strawberries | Other berries (blueberries, raspberries), sliced peaches, thinly sliced apples | Adjust sugar content if fruit is tart or sweet. If using frozen fruit, thaw and drain well to prevent sogginess. |
| Cream Cheese | Mascarpone | Will yield a richer, slightly less tangy filling. |
| Cornstarch | All-purpose flour | Use double the amount of flour compared to cornstarch for similar thickening. |
| Vanilla Extract | Almond extract, lemon zest | Use sparingly for almond extract. Lemon zest brightens the flavor, especially with berries. |
| Glaze Milk | Heavy cream, half-and-half | Provides a richer, creamier glaze. |
| Variation | Savory Danish | Omit sugar and vanilla from cream cheese. Fill with softened cream cheese, herbs (chives, dill), sun-dried tomatoes, and crumbled feta. |
Troubleshooting Your Strawberry Danish
I have had my fair share of kitchen fails, so let me help you avoid common pitfalls. If you find your bottoms are soggy, ensure you are baking on parchment paper or a silicone mat rather than directly on the pan. Also, be careful not to overload the center with too much fruit, as the excess moisture can seep down.
If your pastries are not puffing up, your dough likely got too warm before hitting the oven. Ideally, the dough should be cold when it enters that hot 400-degree oven. If you took too long assembling them, pop the baking sheet in the fridge for 10 minutes before baking to firm up the butter again.
Make-Ahead, Storage & Reheating Tips
As a busy cook, utilizing make-ahead strategies is a lifesaver. You can assemble these danishes up to the point of baking and store them in the refrigerator for a few hours. If you want to prep them days in advance, assemble them on a baking sheet, freeze until solid, and then transfer to a freezer bag. You can bake them straight from frozen, just add a few extra minutes to the bake time.
For leftovers, store baked danishes in an airtight container at room temperature for one day or in the fridge for up to three days. To regain that fresh-baked flakiness, reheat them in the oven or an air fryer at 350 degrees for about 3-5 minutes. The microwave will make them chewy, so stick to the oven for the best texture.
Frequently Asked Questions about Strawberry Danishes
Can you use frozen strawberries for strawberry danish?
Yes, you can use frozen strawberries. However, it is critical that you thaw them completely and drain any excess liquid before tossing them with the cornstarch. If they are too wet, they will make the pastry soggy.
Can you use crescent dough instead of puff pastry?
You can use crescent dough in a pinch, but the result will be different. Crescent dough is more bread-like and softer, whereas puff pastry provides flaky, crispy layers. It will still be delicious but won’t have that classic danish texture.
Is puff pastry difficult to work with?
Not at all! Store-bought frozen puff pastry is very user-friendly. The main trick is keeping it cold. If you handle it gently and keep it chilled, it does all the hard work for you in the oven.
How long do strawberry danishes stay fresh?
These are definitely best enjoyed the day they are baked, ideally while still slightly warm. They will stay fresh in an airtight container for about 2 days, but the pastry will lose some of its crispness over time.
Can I make strawberry danish ahead of time?
Absolutely. You can prepare the filling and slice the strawberries a day in advance. You can also assemble the unbaked pastries and freeze them, then bake them fresh whenever you are ready to serve.
Strawberry Danish
Ingredients
Equipment
Method
- Preheat your oven to 400 degrees Fahrenheit.
- In a medium bowl, beat together the cream cheese, 1/4 cup granulated sugar, and part of the vanilla extract until the mixture is smooth and creamy.
- In a separate bowl, gently combine the sliced strawberries, cornstarch, and the remaining 1/2 tablespoon of granulated sugar.
- Place the thawed puff pastry on a lightly floured surface, roll it out slightly, then cut it into 8 equal pieces using a pizza cutter. Use a knife to score a border around the edges of each piece, being careful not to cut all the way through.
- Spoon the cream cheese mixture onto the center of each pastry piece, staying within the scored border, then top with the strawberry mixture. Whisk together the egg and water to create an egg wash, then brush it over the scored borders of the puff pastry.
- Carefully transfer the assembled pastries to a baking sheet lined with a silicone baking mat or parchment paper. Bake for 15-20 minutes, or until the danishes are visibly puffed and golden brown.
- Remove the danishes from the oven and let them cool on the baking sheet for 5 minutes. While cooling, stir together the powdered sugar, the remaining 1/2 teaspoon of vanilla extract, and milk to form a smooth glaze. Drizzle the glaze over the slightly cooled danishes and serve them as desired.
