Strawberry Danishes with Cream Cheese (Printable)

Buttery puff pastry filled with sweetened cream cheese and fresh strawberries, baked until golden.

# What You Need:

→ Pastry Base

01 - 1 sheet puff pastry (approximately 8 oz or 17.6 oz), thawed

→ Cream Cheese Filling

02 - 4 oz cream cheese, softened to room temperature
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon pure vanilla extract
05 - 1 teaspoon fresh lemon zest

→ Strawberry Topping

06 - 1 cup fresh strawberries, hulled and thinly sliced
07 - 1 tablespoon granulated sugar
08 - 1 teaspoon fresh lemon juice

→ Egg Wash

09 - 1 large egg
10 - 1 tablespoon whole milk

→ Vanilla Glaze

11 - ½ cup powdered sugar, sifted
12 - 1-2 teaspoons whole milk
13 - ¼ teaspoon pure vanilla extract

# How-To:

01 - Preheat your oven to 400°F. Line a large baking sheet with parchment paper and set aside.
02 - In a medium bowl, combine softened cream cheese, granulated sugar, vanilla extract, and lemon zest. Beat with a hand mixer or whisk until completely smooth and creamy. Set aside at room temperature.
03 - In a separate small bowl, gently toss sliced strawberries with sugar and lemon juice. Let sit for 5-10 minutes to release natural juices.
04 - Roll out puff pastry on a lightly floured surface. Using a sharp knife or pizza cutter, cut into 8 equal rectangles. Transfer each square to the prepared baking sheet. Use a small knife to score a ½-inch border inside each rectangle, being careful not to cut completely through the dough.
05 - Spoon approximately 1 tablespoon of cream cheese filling into the center of each pastry square, spreading evenly within the scored border. Arrange strawberry slices atop the filling, slightly overlapping if needed.
06 - Whisk egg and milk together in a small bowl until combined. Using a pastry brush, lightly coat the exposed pastry borders with egg wash.
07 - Bake for 18-20 minutes until pastry is puffed, deeply golden brown, and cooked through. Rotate the baking sheet halfway through for even browning.
08 - While danishes cool slightly, whisk powdered sugar with 1 teaspoon milk and vanilla extract. Add additional milk ¼ teaspoon at a time until desired drizzling consistency is reached.
09 - Let danishes cool on the baking sheet for 5 minutes. Drizzle glaze over warm pastries using a spoon or piping bag. Serve warm or at room temperature within 2 hours for best texture.

# Expert Advice:

01 -
  • The puff pastry creates impossibly flaky layers that shatter beautifully when you bite into them
  • Fresh strawberries and tangy cream cheese balance perfectly, never too sweet
  • These look impressive but require almost no actual baking skill to pull off
02 -
  • Work quickly with the puff pastry, once it warms up the butter layers start to melt and you lose that flaky texture
  • Do not overfill the danishes or the filling will spill over the edges during baking
  • Score the pastry gently but visibly, this helps the edges puff up around the filling creating that classic pastry shop look
03 -
  • Chill your baking sheet in the freezer for 10 minutes before baking, this helps the pastry puff higher
  • Brush the baked pastry with warm apricot jam for extra shine and professional appearance
  • Use full fat cream cheese, low fat versions can become watery when baked

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