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Strawberry Puff Pastry Danish Recipe

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Delight in these Strawberry Puff Pastry Danishes featuring flaky, golden puff pastry filled with a creamy, sweetened cream cheese mixture and topped with fresh diced strawberries. Perfectly baked to a crisp finish, these danishes are easy to prepare using store-bought puff pastry, making them an ideal treat for breakfast, brunch, or dessert.

Ingredients

Danish Ingredients

  • 1 sheet store-bought puff pastry, thawed
  • 4 oz cream cheese, at room temperature
  • 2 tbsp white sugar
  • 1/2 tsp vanilla extract
  • Red food coloring (optional, a drop or two)
  • 1/2 cup diced strawberries (fresh or thawed and drained if frozen)
  • 1 large egg
  • 1 tbsp cold water

Instructions

  1. Thaw and Preheat: Thaw the puff pastry according to package directions, usually 30–60 minutes at room temperature. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Prepare Filling: In a bowl, beat the cream cheese with sugar and vanilla extract until smooth. Add a drop or two of red food coloring if desired to achieve a soft pink hue. Fold in half of the diced strawberries to incorporate into the filling, reserving the rest for topping.
  3. Cut Pastry Shapes: Lightly flour a work surface, unfold the thawed puff pastry, and roll gently to smooth out creases. Use a 3–4 inch heart-shaped cookie cutter to cut out approximately 4 hearts from the sheet.
  4. Create Edges: Option A: Using a smaller heart cutter, press lightly around the center of each heart without cutting through to create a raised edge. Option B: Score a 1/2-inch border around each heart with a knife, not cutting all the way through, to form an edge that will puff up during baking.
  5. Fill Pastries: Spoon or pipe 1–2 tablespoons of the cream cheese mixture into the center of each heart, keeping inside the edge boundaries. Top with the remaining diced strawberries. Avoid overfilling to ensure proper puffing.
  6. Apply Egg Wash: Whisk the egg with cold water and lightly brush the exposed pastry edges with this egg wash to promote golden color and shine. Take care not to get egg wash on the filling.
  7. Bake: Place the baking sheet on the middle oven rack and bake for 12–15 minutes, or until the pastry is puffed and golden brown and the filling is set. Rotate the pan halfway through baking if your oven has hot spots.
  8. Cool and Finish: Allow the danishes to cool on the baking sheet for a few minutes before transferring to a wire rack. Optionally, dust with powdered sugar or drizzle with a simple glaze made from 1/2 cup powdered sugar mixed with 1–2 tablespoons milk once slightly cooled.

Notes

  • For a vegan or dairy-free option, substitute dairy-free cream cheese.
  • You can use powdered sugar instead of white sugar in the filling for a smoother texture.
  • If fresh strawberries are unavailable, thawed and well-drained frozen strawberries can be used.
  • Use a parchment-lined baking sheet to prevent sticking and ease cleanup.
  • Do not overfill the danishes to allow proper puffing of the pastry edges.
  • For a decorative touch, add a light dusting of powdered sugar or a drizzle of glaze after baking.

Find it online: https://mealoria.com/strawberry-puff-pastry-danish-recipe/