Strawberry Cream Cheese Danish

5 from 1 vote

Strawberry Cream Cheese Danish

This easy strawberry cream cheese danish recipe comes together with puff pastry and fresh strawberries, and is topped with a delicious sweet vanilla glaze.

Prep Time15

Cook Time20

Chill Time20

Total Time55

Course: Breakfast

Cuisine: American

Servings: pastries

Calories: 380kcal

Author: Joy Kincaid

Equipment

Ingredients

4 cups strawberries sliced
2 tablespoons granulated white sugar plus more for sprinkling on top
8 oz cream cheese room temperature
1 teaspoon vanilla extract
1/2 cup powdered sugar
2 puﬀ pastry sheets thawed

Egg Wash

1 large egg

Vanilla Glaze

1 cup powdered sugar
1 teaspoon vanilla extract
1-2 tablespoons milk

Instructions

Preheat oven to 400 degrees F and line a baking sheet with parchment paper.
Slice strawberries and place in a medium sized bowl. Add 2 tablespoons of sugar and mix. Let this mixture sit.
In a medium bowl, combine softened cream cheese, 1 teaspoon vanilla extract and 1/2 cup powdered sugar. Mix to fully combine.
Gently unfold the thawed puﬀ pastry, and cut into 6 even squares. You should have 12 total, after you use both sheets of puﬀ pastry.
Score the dough around the edges, about 1/4 inch away from the border and place about 1 tablespoon of the cream cheese filling in the inside. Smooth it out and place strawberries on top of the cream cheese filling.
Lightly beat the egg with a splash of water and brush around the border of the puﬀ pastry. Sprinkle the whole pastry with sugar, if desired.
Place the prepared puﬀ pastries in the freezer for 20 minutes. (You do not want to skip this step! It makes the crust puﬀ up so nicely!)
Bake for 20-22 minutes at 400F or until the crust is golden brown and puﬀy.
While the danishes are baking, combine 1 cup of powdered sugar, 1 teaspoon of vanilla and 1-2 tablespoons of milk. You can drizzle this over the danishes for a nice glaze.
Transfer to a cooling rack and top with glaze, and powdered sugar if desired. Enjoy!

Notes

These are best eaten the same day they are made. Any leftovers can be placed in an airtight container in the fridge for up to 3 days. When ready to eat, pop them in the oven or toaster oven until warm.

I haven't tried freezing these, so I'm not sure how well they would freeze.

I haven't tested this recipe with frozen strawberries, so I'm not sure how it would turn out. It doesn't seem like the frozen strawberries would work very well, so I would recommend sticking with fresh strawberries for this recipe.

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