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Buttery Strawberry Danish brings that fresh-baked goodness right into your kitchen with no fuss at all. Store-bought puff pastry and rich cream cheese come together for a sweet and tangy filling, while juicy strawberries add a fruity punch. These are a win for any brunch or just when you want to spoil yourself with something sweet. You’ll find yourself wanting to keep puff pastry in the freezer just for these surprise cravings.
The first time I pulled these Strawberry Danishes out for Mother’s Day, they vanished in no time. Now my family asks for them every time there’s a special breakfast. They’re so easy, I never mind making a batch.
Dreamy Ingredients
- Egg: This gives your pastries a gorgeous shine and perfectly golden tops. Fresh eggs are best for color.
- Vanilla extract: Boosts the cozy flavors in the filling. Grab the real stuff if you can, it makes a difference.
- Granulated sugar: Sweetens the filling and lets the berries shine.
- Cream cheese: Go for full fat for that thick, creamy texture.
- Fresh strawberries: Pick ones that are bright red and smell amazing. That’s when they’re the sweetest.
- Puff pastry sheets: Use a quality brand with butter for flaky, melt-in-your-mouth layers.
Easy Instructions
- Get the Egg Wash Ready
- Crack your egg, beat it up, and set aside to brush over your pastries for that glossy golden look.
- Seal and Shape Pastries
- Bring every corner of the cut pastry squares to the center, pressing gently so the filling stays tucked in as they bake.
- Add Strawberries and Filling
- Spoon a heap of cream cheese mixture in the middle of each square. Pile on the sliced strawberries so every bite pops with fruit.
- Blend Filling Up
- Mix up softened cream cheese, sugar, and vanilla until it’s super smooth. That keeps everything creamy and stops leaks.
- Slice and Roll Puff Pastry
- Sprinkle flour over your counter and roll out the thawed (but still cold) puff pastry. Cut into big squares—about four inches each—so you get nice layers.
- Prep the Baking Pan
- Stick parchment on your sheet pan so nothing sticks, and turn the oven to 375°F.
- Bake and Finish
- Bake on the center rack for about 20–25 minutes, or until puffed and golden. Let them cool a few so no one burns their tongue.
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Sweet strawberries totally remind me of early summer mornings. They make everything taste like a hug from my mom. Baking these together makes the house smell amazing and turns any day into something to celebrate.
How to store it
Let them cool all the way if you want to keep extras. If you want them crisp, keep at room temp in a tight container for a day, or stash in the fridge for up to three days. For a longer hold, freeze on a pan then move to a zip bag—good for up to two months. Pop back in the oven until hot and tasty.
Swap it up
No strawberries? Grab blueberries, raspberries, even peach slices if that’s what you’ve got. Craving more sweetness? Stir a little more sugar into the filling or dust with cinnamon. For more tang, try mixing cream cheese with a spoonful of plain Greek yogurt or a dab of sour cream.
Serve it up
These Danishes fit right in at brunch with a huge bowl of fruit salad and a cup of coffee. Add some extra flair: drizzle with a quick lemon glaze (powdered sugar and lemon juice) after they’ve cooled. They’re also perfect alongside hot tea or a cold glass of milk in the afternoon.
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A Little Background
These flaky treats started off in Denmark and now everyone loves them for that crisp, buttery bite. Mixing fruit and creamy cheese is an old-school European tradition, but pre-made puff pastry makes it simple for anyone to pull off at home.
Recipe FAQs
- → How do I keep the pastry flaky?
Don't let the dough warm up—keep it chilled until it goes in. Try not to squish or roll it too much if you want those puffy layers.
- → Can I use frozen strawberries instead of fresh?
Sure thing, just make sure to thaw them out and squeeze off extra juice so your pastry doesn't turn soggy.
- → Is it possible to prepare these in advance?
You can put them together and stash in the fridge, then bake them right before you eat so they're still crisp and light.
- → What prevents the filling from leaking out?
Press the pastry corners together firmly over the filling and brush with egg to get a good seal.
- → Do these pastries freeze well?
Yep! Once baked, freeze 'em. Pop in the oven to warm up and they'll go crisp again.