Strawberry Cream Cheese Danish
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A recipe for homemade danishes using puff pastry, filled with sweet cream cheese and strawberry topping.
- Author: Ahazzam
- Prep Time: 20 min
- Cook Time: 18 min
- Total Time: 38 min
- Yield: 12 danishes
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
- 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
- Thaw the puff pastry according to package directions. Unfold the pastry sheets onto a lightly floured surface.
- 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.
- Cut each pastry sheet into 6 equal rectangles. You should have 12 rectangles total.
- Place the rectangles on baking sheets lined with parchment paper.
- 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.
- Spoon about 1 teaspoon of strawberry preserves over the cream cheese filling on each pastry. Do not spread the preserves to the edge.
- Lightly brush the edges of the pastry with the beaten egg wash.
- 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.
- While the danishes cool slightly, whisk together the powdered sugar and milk until you have a smooth glaze.
- 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.
Nutrition
- Serving Size: 1 danish
- Calories: 280
- Sugar: 22
- Sodium: 150
- Fat: 17
- Saturated Fat: 9
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 4
- Cholesterol: 45