Strawberry Danishes with Cream Cheese (Print Version)

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

# What You Need:

→ Pastry

01 - 1 sheet puff pastry (approximately 17.5 oz), thawed

→ Cream Cheese Filling

02 - 4 oz cream cheese, softened
03 - 2 tbsp granulated sugar
04 - 1 tsp vanilla extract
05 - 1 tsp lemon zest

→ Strawberry Topping

06 - 1 cup fresh strawberries, hulled and sliced
07 - 1 tbsp granulated sugar
08 - 1 tsp lemon juice

→ Egg Wash

09 - 1 large egg
10 - 1 tbsp whole milk

→ Glaze

11 - ½ cup powdered sugar
12 - 1–2 tsp whole milk
13 - ¼ tsp vanilla extract

# How-To Steps:

01 - Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.
02 - Combine cream cheese, granulated sugar, vanilla extract, and lemon zest in a mixing bowl. Beat until completely smooth and creamy.
03 - Toss sliced strawberries with 1 tbsp sugar and lemon juice in a separate bowl. Let sit while preparing pastry.
04 - Roll puff pastry on lightly floured surface. Cut into 8 equal squares and transfer to prepared baking sheet.
05 - Score a smaller square border inside each pastry square, being careful not to cut through completely. Spread 1 tbsp cream cheese filling within the scored center of each square.
06 - Arrange strawberry slices over the cream cheese layer, keeping them within the scored borders.
07 - Whisk egg and milk together in a small bowl. Brush pastry edges lightly with egg wash using a pastry brush.
08 - Bake for 18–20 minutes until pastry is puffed and deeply golden brown. Remove from oven and let cool on baking sheet for 5 minutes.
09 - Whisk powdered sugar, 1–2 tsp milk, and vanilla extract until smooth. Drizzle over cooled danishes just before serving.

# Expert Tips:

01 -
  • The cream cheese filling strikes that perfect balance between tangy and sweet without becoming cloying
  • They look incredibly impressive but come together in under an hour, most of which is hands-off baking time
02 -
  • Keep the puff pastry cold until the moment it goes into the oven or you will lose those signature flaky layers
  • Do not overfill the centers or the cream cheese will bubble over and make a mess of your baking sheet
03 -
  • Use a sharp knife to score the pastry and apply gentle, even pressure rather than sawing back and forth
  • Sprinkle a coarse sugar like turbinado over the egg wash before baking for extra crunch and sparkle

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