Strawberry Danish

I bake a buttery, flaky puff pastry filled with sweet cream cheese and fresh strawberries, then finish with a warm jam or vanilla glaze that adds shine and extra flavor. It’s beautiful and delicious—perfect for breakfast or dessert.

Why You’ll Love This Recipe

I love how quick and elegant this pastry is, thanks to store-bought puff pastry. The creamy, sweet filling perfectly complements the juicy strawberries, and either jam or glaze gives the top a bright, glossy finish. It looks fancy but comes together in minutes—ideal for brunch or a cozy treat.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cream Cheese Filling

• 8 oz cream cheese, room temperature

• ½ cup powdered sugar

• 1 tsp vanilla extract

Strawberry Filling

• 4 cups fresh strawberries, sliced

• 1 Tbsp sugar

• 1 Tbsp cornstarch

Danish Pastry

• 2 sheets puff pastry, thawed

• 1 egg lightly beaten with 1 tsp water (egg wash)

• 2–3 Tbsp sugar for topping (optional)

Topping

• ¼ cup strawberry jam (optional, warmed)

• Glaze (½ cup powdered sugar, pinch of vanilla, 2–3 Tbsp milk)

directions

1. Preheat oven according to recipe (usually 400 °F). Line baking sheets with parchment.

2. Toss sliced strawberries with sugar and cornstarch; set aside to macerate slightly .

3. Beat cream cheese, powdered sugar, and vanilla until smooth.

4. Cut each puff pastry sheet into equal rectangles. Score a ¼‑inch border inside edges with a knife.

5. Spoon ~1 Tbsp cream cheese filling into each pastry center; top with 5–6 strawberry slices.

6. Brush edges with egg wash and sprinkle sugar if using.

7. Bake until puffed and golden, about 15–20 minutes.

8. If using jam, warm briefly and brush over strawberries to restore color

9. Drizzle with vanilla glaze if desired.

Servings and timing

• Servings: 12 danishes

• Prep time: 15 minutes (includes slicing and mixing)

• Cook time: 20 minutes

• Total time: 40 minutes including cooling

Variations

• Jam-only version: Skip cream cheese filling; brush jam on bare pastry and top with strawberries.

• Braided danish: Use full sheets, cut border strips, braid over filling for a showy look.

• No-glaze danishes: A dusting of powdered sugar is enough to finish them beautifully.

• Fruit swaps: Try peaches, cherries, or apple filling for seasonal variety—this pastry base is very flexible.

storage/reheating

I store baked danishes covered at room temperature for up to 2 days. To refresh, I rewarm them in a 300 °F oven for about 5 minutes until crisp—this revives the flakiness. I don’t recommend freezing once baked, as the strawberries can turn soggy. For best results, flash-freeze unbaked pastries then bake fresh later.

FAQs

Can I make these ahead of time?

Yes—I bake them the night before, store covered in the fridge, and rewarm in the oven the next morning

Can I use frozen strawberries?

No—frozen berries release too much moisture and can make the pastry soggy

How do I thaw puff pastry?

Follow the package directions—usually leave out at room temperature for 45–60 minutes until pliable

What’s the purpose of the scored border?

Scoring a small border helps the center puff up around the filling while keeping edges crisp and decorative

Can I freeze the danishes?

I suggest freezing after flash-freezing on a sheet for 20 minutes, then storing sealed for up to 2 months. Thaw in the fridge before reheating

Conclusion

I adore these Strawberry Danishes because they feel fancy yet come together quickly with frozen puff pastry. The creamy filling, fresh strawberries, and optional glaze or jam make each bite special. They’re perfect for brunch, dessert, or whenever I crave something sweet and flaky with minimal fuss.

Print