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Strawberry Cream Cheese Danish Recipe

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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.

Ingredients

Scale

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

Find it online: https://flavorsbymaya.com/strawberry-cream-cheese-danish-recipe/