Strawberry Cream Cheese Danish

When you whip up a warm batch of strawberry danishes at home, they go fast. The tangy berries with smooth cream cheese and flakey layers are impossible to pass up, whether it's brunch or dessert. Your kitchen will smell like melt-in-your-mouth butter and berries—and making these is way easier than you'd think!

The first time I made these on a bright summer day, they disappeared almost instantly. Sharing them over coffee with friends is still one of my happiest little moments.

Luscious Ingredients

• Fresh strawberries: grab juicy, red, nicely fragrant berries for the prettiest finish
• Frozen puff pastry: those airy, crisp layers shine—go with all-butter if you're able
• Vanilla extract: adds cozy flavor to your filling—real vanilla is worth it
• Powdered sugar: you need this for that silky glaze—sift it first so it won’t get lumpy
• Milk or heavy cream: mix this in your icing for a glossy, rich drizzle—whole milk or cream makes it dreamy
• Cream cheese: the star of creaminess and helps hold up the middle—full fat makes it extra smooth
• Granulated sugar: gives just the right touch of sweetness—organic is lovely if you have it
• Lemon zest: makes the whole thing taste brighter—use a real lemon for zing
• Egg for egg wash: this is what gives you that shiny, golden look—pick the freshest egg if you can
• Strawberry jam: extra berry goodness—choose a jam loaded with fruit for boldness
• Vanilla extract for glaze: another splash just ties the glaze together

Easy Instructions

Glaze Prep:

Stir powdered sugar, vanilla, and milk or cream in a bowl till smooth. You want it thin enough to drizzle, so add a splash more milk (or sugar) if it's too thick or thin.

Final Topping:

Once they're just warm, lay slices of those lovely fresh strawberries on top for a juicy punch and bright color.

Chilling Pastry:

Space your pastry rounds on lined trays and let them chill out in the fridge for about 15 minutes—this keeps the butter cold for maximum layer puff.

Forming Rounds:

Hold each end of a pastry strip, twist to get a gentle ribbon, then spiral the twist from one end to the other to form a cute round with the strip wrapping in on itself.

Baking:

Slide pans into your hot oven (400°F!) and let them puff up and brown for about 18 minutes—don't peek too soon, or you'll mess up the layers.

Get the Oven Ready:

Turn your oven on to 400°F while the pastries chill, so it's nice and hot when it's go time.

Assemble with Jam:

After chilling, make a little dent in the middle of each pastry with your thumb, poke the center a couple of times with a fork, brush the circle (but not the well) with beaten egg, then scoop in half a teaspoon of strawberry jam.

Puff Pastry Slicing:

Unroll your thawed puff pastry, gently flatten to smooth lines, and slice each sheet into strips about an inch wide. Repeat for the next sheet.

Mix Cream Cheese Filling:

Beat together the cream cheese, sugar, lemon zest, and a splash of vanilla till it's smooth and creamy, then let it rest while you work the dough.

Add the Creamy Layer:

On top of each little jam well, plop a scoop of the creamy cream cheese, then top off with a bit more jam for full berry goodness.

Drizzle and Serve:

Now drizzle each danish with glaze. Enjoy them gently warm—so dreamy!

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Honestly, for me, it's the fresh strawberries. I still picture my kids sneaking bites while everything cooled. Nothing feels more like summertime in my house than a pile of sweet berries on these pastries.

Storage Tips

Pop any leftovers into a sealed container and put it in your fridge; they’ll be good for two days. To perk the pastry back up, heat in a low-temp oven or air fryer. Skip the microwave—it’ll just make the whole thing soft and floppy.

Ingredient Substitutions

If you want to change things up, swap out strawberry jam and berries for some raspberries or blueberries instead. If you're short on cream cheese, ricotta or mascarpone are good backups, though the filling will end up softer. Need gluten-free? Several brands now offer gluten-free puff pastry in U.S. stores.

Serving Suggestions

Lay out your strawberry danishes on a pretty tray, scatter extra fruit slices, and dust a little powdered sugar on top. These are dreamy with a hot mug of coffee or a tall iced tea. For a fancier brunch, set out crisp bacon or a big fluffy omelet nearby.

Cultural and Historical Note

Danish-style pastries started out in Denmark before spreading everywhere. Over here in the States, we toss in all sorts of summer berries and sweet cream cheese. People love them for their buttery crunch and swirly good looks.

Seasonal Adaptations

Let the seasons guide your fruit—use what's ripe for the best taste. In late summer, try apricot jam and roast some peaches on top. During colder months, swirl a little almond paste in the filling for extra richness. Quick tips—use a sharp knife for neat strips, always chill the shaped pastry before baking, and if you snag store-bought dough, let it thaw fully first for best results.

Success Stories

I've heard from tons of readers who made these for baby showers, Mother's Day, or big family breakfasts. Compliments are pretty much guaranteed. It's something you'll end up baking on repeat all year long!

Freezer Meal Conversion

Shape and fill your danishes ahead, freeze them raw right on the baking tray. Once hard, pop them into a freezer bag. When you want some, bake them straight from frozen, tacking on five minutes to the bake time. Glaze when they're fresh out—it’s a lifesaver for busy mornings or surprise guests!

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Try switching up the fruits all year and you'll always have something new. Every bite just tastes like home and pure happiness.

Frequently Asked Questions

→ What type of puff pastry works best?

If you want the best flaky texture, go for frozen all-butter puff pastry. Let it sit out until it’s thawed so it’s easier to roll and shape.

→ Can I use different jam flavors?

Absolutely! Go for raspberry, apricot, or any jam you’re into. They’ll taste awesome with the cream cheese and pastry.

→ How do I keep the filling from leaking?

Don’t fill the pastry too much, and press a little dip in the center before adding the filling. That helps keep everything in its spot while baking.

→ Should the strawberries be fresh or cooked?

Leave them fresh and sliced. They’ll keep things bright and juicy, and look nice and colorful after baking, too.

→ How do I make the glaze pourable?

Just stir powdered sugar with a bit of milk or cream. Add the liquid slowly while mixing until it’s nice and smooth and pours easily.