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Strawberry Cream Cheese Danish

A close-up of a flaky Strawberry Cream Cheese Danish topped with strawberry jam, white icing drizzle, and coarse sugar.

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A recipe for homemade danishes using puff pastry, filled with sweet cream cheese and strawberry topping.

Ingredients

Scale
  • 1 package (14.1 ounces) frozen puff pastry, thawed
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup strawberry preserves or thick strawberry jam
  • 1 large egg, beaten (for egg wash)
  • 1/2 cup powdered sugar
  • 2 tablespoons milk

Instructions

  1. Thaw the puff pastry according to package directions. Unfold the pastry sheets onto a lightly floured surface.
  2. Mix the softened cream cheese, 1/4 cup granulated sugar, egg yolk, and vanilla extract in a bowl until smooth. This is your cream cheese filling.
  3. Cut each pastry sheet into 6 equal rectangles. You should have 12 rectangles total.
  4. Place the rectangles on baking sheets lined with parchment paper.
  5. Spread about 1 tablespoon of the cream cheese filling onto the center of each pastry rectangle, leaving a 1/2-inch border around the edges.
  6. Spoon about 1 teaspoon of strawberry preserves over the cream cheese filling on each pastry. Do not spread the preserves to the edge.
  7. Lightly brush the edges of the pastry with the beaten egg wash.
  8. Bake in a preheated oven at 400 degrees F (200 degrees C) for 15 to 18 minutes, or until the pastry is golden brown and puffed.
  9. While the danishes cool slightly, whisk together the powdered sugar and milk until you have a smooth glaze.
  10. Drizzle the glaze over the warm danishes before serving.

Notes

  • For extra flakiness, ensure your puff pastry is cold when you start cutting, even if it is thawed.
  • If your cream cheese mixture seems too soft, chill it for 10 minutes before filling the pastries.
  • Use a thick jam or preserves to prevent the strawberry topping from running out during baking.

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