Strawberry Cream Cheese Danish Recipe

Introduction

Strawberry Cream Cheese Danish is a delightful pastry that combines creamy filling with a sweet, fruity twist. This easy-to-make treat features flaky puff pastry braided beautifully around a luscious cream cheese and strawberry jam center, perfect for breakfast or a special dessert.

Ingredients

• 8 oz. package cream cheese (softened)
• ½ cup powdered sugar
• 17.3 oz. box puff pastry dough (2 sheets, thawed but refrigerated)
• ½ cup strawberry jam (other flavors also work)
• 1 tsp orange or lemon zest (optional)
• 1 tbsp milk (any type works)
• 1 tbsp turbinado sugar (or use granulated sugar)
• 1½ cups powdered sugar (for glaze)
• 2 tbsp milk (for glaze)
• 1 tsp vanilla (for glaze)

Instructions

1. Step 1: Preheat the oven to 375℉ and line a rimmed baking sheet with parchment paper.
2. Step 2: In a medium bowl, beat the softened cream cheese and ½ cup powdered sugar together using a hand mixer or stand mixer until smooth, about 1 minute.
3. Step 3: Unfold the puff pastry sheets and lay them out on the prepared baking sheet. Each sheet is divided into three vertical sections by folds. The middle section stays intact for the filling, and the outer two sections will be cut into strips for braiding.
4. Step 4: Using a sharp knife, cut 1-inch strips starting at the fold on both sides of the middle section, making an even number of strips on each side. Keep them connected at the center fold.
5. Step 5: Divide the cream cheese mixture between the two pastry sheets and spread evenly over the center section.
6. Step 6: Stir the strawberry jam with the orange or lemon zest if using, and spread about ¼ cup of the jam mixture on top of the cream cheese filling on each pastry.
7. Step 7: Starting at the top, fold the matching strips from each side over the filling in a wide V pattern, crossing them over each other and laying them on top of the filling. Continue folding the remaining strips in this braided pattern down the length of the pastry.
8. Step 8: Brush the tops of the braids with milk using a pastry brush to moisten the surface.
9. Step 9: Sprinkle turbinado sugar over the milk-coated pastries for added crunch and shine.
10. Step 10: Bake the pastries in the oven for 25-30 minutes until the tops are golden brown and puffed.
11. Step 11: Allow the Danishes to cool for about 15 minutes or until just warm to the touch.
12. Step 12: Prepare the glaze by whisking together 1½ cups powdered sugar, 2 tablespoons milk, and 1 teaspoon vanilla until thick but pourable. Adjust the consistency by adding more sugar or milk as needed.
13. Step 13: Drizzle the glaze over the warm pastries, let it set, then slice and serve.

Tips & Variations

• For a twist, substitute the strawberry jam with raspberry, apricot, or blueberry jam.
• Add a sprinkle of chopped nuts like almonds or pecans on top before baking for extra texture.
• Make sure the cream cheese is softened to avoid lumps in the filling.
• If puff pastry starts to warm and soften too much, chill it briefly in the fridge before cutting to maintain the shape.

Storage

Store any leftover Danish in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days. Reheat gently in a warm oven at 300℉ for 5-10 minutes to revive the flaky texture before serving. Avoid microwaving to keep the pastry crisp.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen puff pastry?

Yes, just thaw the frozen puff pastry sheets in the refrigerator overnight before use to keep them cold but pliable for folding and braiding.

Is it necessary to add zest to the filling?

No, the citrus zest is optional but adds a bright, fresh flavor that complements the strawberry jam beautifully. You can omit it if you prefer a simpler taste.

Strawberry Cream Cheese Danish Recipe

Pin Recipe

Print Recipe

★★★★★

4.8 from 109 reviews

Delight in these elegant Strawberry Cream Cheese Danish pastries featuring flaky puff pastry filled with a smooth cream cheese mixture and luscious strawberry jam. Finished with a sweet drizzle of vanilla glaze and a sprinkle of turbinado sugar, these treats are perfect for breakfast, brunch, or a special dessert.

• Author: Maya
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 2 pastries, serves 6-8 1x
• Category: Dessert, Breakfast, Brunch
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Filling

• 8 oz. package cream cheese (softened)
• ½ cup powdered sugar
• ½ cup strawberry jam (other flavors also work)
• 1 tsp orange or lemon zest (optional)

Pastry

• 17.3 oz. box puff pastry dough (2 sheets, thawed but refrigerated)
• 1 tbsp milk (any type works)
• 1 tbsp turbinado sugar (or granulated sugar)

Glaze

• 1½ cups powdered sugar
• 2 tbsp milk
• 1 tsp vanilla extract

Instructions

1. Line: Preheat the oven to 375℉ and line a rimmed baking sheet with parchment paper to prevent the pastries from sticking and to facilitate easy cleanup.
2. Beat: Using a hand or stand mixer, beat the softened cream cheese and powdered sugar together in a medium bowl until smooth and creamy, approximately 1 minute.
3. Prepare Puff Pastry: Unfold the thawed puff pastry sheets and lay them on the prepared baking sheet. Each sheet is divided into three vertical sections by folds; the middle section remains intact to hold the filling, while the outer two sections are for creating braided slits.
4. Cut: With a knife, carefully cut 1-inch strips (tassels) along both sides of the pastry sheet starting at the fold. Make sure the strips are evenly spaced and all remain connected at the center fold.
5. Fill: Evenly spread the cream cheese mixture over the center section of each pastry sheet, smoothing it out for an even layer.
6. Add Jam: Mix the strawberry jam with the optional orange or lemon zest. Spoon about ¼ cup of this mixture atop the cream cheese filling on each pastry.
7. Braid: Starting from the top, fold the matching outer strips over the filling in a wide V pattern, crossing them gently in the center. Continue folding alternating strips down the length of the pastry to create a simple, attractive braided look.
8. Coat: Using a pastry brush, lightly brush milk over the braided strands to help them brown and adhere to the sugar coating.
9. Sugar Sprinkle: Sprinkle turbinado sugar evenly over the milk-coated pastry to add crunch and sweetness.
10. Bake: Place the pastries in the oven and bake for 25-30 minutes, or until the top is golden brown and the puff pastry is fully risen and flaky.
11. Cool: Allow the Danishes to cool on the baking sheet for about 15 minutes, or until they are warm but not hot to the touch, before adding the glaze.
12. Glaze: In a small bowl, whisk together powdered sugar, milk, and vanilla until smooth and pourable, adjusting with more powdered sugar or milk as needed.
13. Serve: Drizzle the glaze generously over the cooled Danishes, allow it to set briefly, then slice and serve.

Notes

• Ensure puff pastry is thawed but still cold to make it easier to handle and achieve the best puff.
• The optional citrus zest enhances the strawberry jam with a fresh note but can be omitted if preferred.
• Use a light hand when folding the braided strips to prevent tearing the delicate pastry.
• Feel free to experiment with different jam flavors such as raspberry, apricot, or blueberry.
• The glaze can be adjusted in thickness depending on preference by tweaking the powdered sugar and milk ratio.

Keywords: Strawberry Danish, Cream Cheese Pastry, Puff Pastry Dessert, Breakfast Pastry, Baked Danish