If you love easy bakery-style treats, this Easy Strawberry Cream Cheese Danish recipe is a must-try for breakfast, brunch, or a sweet snack.
Made with flaky puff pastry, creamy cheesecake filling, and fresh strawberries, these homemade danishes look elegant but come together with simple ingredients and minimal prep time.
Perfect for busy mornings, tea parties or weekend baking, this easy pastry recipe delivers bakery-quality results right from your kitchen.
Danish pastries are known for their buttery layers and rich history, and using frozen puff pastry makes recreating this classic treat incredibly simple.
If you’re planning a cozy brunch, quick dessert, or crowd-pleasing individual breakfast recipe, these strawberry cream cheese danishes offer the perfect balance of sweet, creamy, and flaky textures.
Ingredients
1 sheet frozen puff pastry, thawed (this creates those irresistible layers)
A light dusting of flour for rolling / cutting
8 oz cream cheese, softened
¼ cup granulated sugar + ½ tbsp (divided)
1½ tsp vanilla extract (divided)
2 cups fresh strawberries, sliced
½ tbsp cornstarch (keeps juicy berries from making the pastry soggy)
1 large egg
2 tsp water (for egg wash)
½ cup powdered sugar
1 tbsp milk
Optional: extra vanilla or lemon zest for zing
Grouping ingredients helps you prepare and assemble without scrambling mid-recipe, especially with layered pastries like this!
Step-by-Step Directions
- Start by preheating your oven to 400°F (205°C) so it’s fully hot when the pastries go in. Line a baking sheet with parchment paper or a silicone mat to prevent sticking. This also keeps the pastry bottoms crisp and makes cleanup easy.
- In a medium bowl, beat the softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla until smooth and fluffy. Take your time here, this mixture should feel silky and lump-free. This creamy layer is what gives the Danish its rich, bakery-style center.
- In another bowl, gently mix the sliced strawberries with cornstarch and the remaining ½ tablespoon sugar. The cornstarch helps thicken the juices as they bake, keeping the pastry from turning soggy. Toss lightly so the berries stay intact and glossy.
- Lightly flour your surface and unfold the puff pastry sheet. Roll it just enough to smooth it out, then cut it in half lengthwise and into 8 equal rectangles. Lightly score a border around each piece, this helps the edges rise beautifully in the oven.
- Spoon the cream cheese mixture into the center of each pastry, staying inside the scored lines. Add a generous spoonful of strawberries on top, letting a little juice settle into the cheese. This layering creates the perfect balance of creamy and fruity in every bite.
- Whisk the egg with water to create an egg wash, then gently brush it along the pastry borders. This gives the Danish a shiny, golden finish once baked. Bake for 15–20 minutes, until puffed, flaky, and lightly browned.
- Let the pastries cool for about five minutes so the glaze doesn’t melt away. Stir together powdered sugar, milk, and the remaining vanilla until smooth and pourable. Drizzle generously over the warm Danishes and enjoy right away.
Creative Variations and Swaps
Fruit Twists
- Blueberries and blackberries for a berry medley
- Peach slices with a touch of honey
- Raspberry jam swirled on top with sliced berries
Flavor Boosts
- A splash of lemon or orange zest in the cream cheese filling
- Cinnamon sugar dusted on the border before baking
- Almond extract for a nutty depth
Dairy-Free / Vegan Version
- Swap cream cheese for a vegan cream cheese alternative
- Use plant-based milk (almond, oat, soy) for the glaze
- Ensure puff pastry is dairy-free (many brands are!)
- Adjust sugar to taste, some vegan cheeses are less sweet
Egg Wash – Why It’s Important?
The egg wash is what gives the Danish its golden, glossy finish and polished look. Brushing the edges helps the pastry bake evenly while adding a light crispness to the outer layers.
It enhances color without drying out the dough, keeping the texture balanced and tender. Without an egg wash, puff pastry often bakes up pale and dull. That single step adds shine, structure, and visual appeal.
Serving Styles That Wow
These Danish pastries are beautiful solo, but presentation and pairing elevate the experience:
- With coffee or tea: Warm pastries alongside a latte or herbal tea create a cozy start to the day.
- Brunch spread: Add yogurt, granola, and fresh fruit on the side for a balanced spread.
- Dessert twist: Serve with a scoop of vanilla ice cream or a drizzle of balsamic glaze.
Plating on a simple white platter with mint leaves or powdered sugar adds elegance for company or special occasions. Keep extras warm in a low oven (about 200°F / 90°C) while you prepare the rest.
Why Scoring Edges Is Important?
Scoring the edges may feel like a small detail, but it has a huge impact on how your Danish bakes. Those gentle cuts guide the puff pastry, telling it exactly where to rise in the oven. This helps the borders puff up tall and flaky while the center stays flat and stable.
Without scoring, the pastry can rise unevenly or spread outward instead of lifting. It also creates a natural barrier that keeps the filling from drifting as it bakes. The end result is a neat, bakery-style frame with a soft, creamy center that looks as good as it tastes.
Nutrition Snapshot
| Nutrient | Amount |
|---|---|
| Calories | ~250–300 kcal |
| Carbohydrates | ~30g |
| Fat | ~12–15g |
| Protein | ~3–4g |
| Sugar | ~8–10g |
Make-Ahead & Storage Tips
Planning ahead? These Danish pastries are forgiving and versatile:
- Prep overnight: Assemble but don’t bake. Cover and refrigerate overnight, then bake fresh in the morning.
- Store baked: Keep in an airtight container at room temperature up to 2 days. Warm briefly before serving.
- Freeze unbaked: Place assembled pastries on a tray, freeze until firm, then bag and store up to 2 months. Bake straight from frozen with a couple extra minutes if needed.
How to Avoid a Soggy Center?
A soggy center can undo all the work you put into flaky pastry, but it’s easy to prevent. Strawberries naturally release juice as they bake, which is why coating them with cornstarch is essential.
This helps thicken the juices instead of letting them soak into the pastry. Keeping the filling portion balanced also protects the base from excess moisture. Baking at a higher temperature allows the pastry to set and crisp quickly.
Frequently Asked Questions
Can I use frozen strawberries instead of fresh?
Yes, frozen strawberries work well, but thaw them first and drain excess liquid. Tossing them with cornstarch becomes even more important to control moisture.
Do I need to thaw puff pastry completely?
Puff pastry should be thawed just until flexible, not warm. If it becomes too soft, the layers won’t puff properly. If needed, place it back in the fridge for a few minutes before cutting.
Why did my pastry not puff up much?
This usually happens if the pastry got too warm or the edges were not scored. Cold pastry and proper scoring help the layers expand. Also, avoid pressing down on the borders.
Strawberry Cream Cheese Danish – Puff Pastry
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servings10
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minutesIngredients
1 sheet puff pastry, thawed
8 oz cream cheese, softened
¼ cup + ½ tbsp granulated sugar (divided)
1½ tsp vanilla extract (divided)
2 cups fresh strawberries, sliced
½ tbsp cornstarch
1 egg
2 tsp water
½ cup powdered sugar
1 tbsp milk
Directions
- Preheat the oven to 400°F (205°C) so it’s fully hot before baking. Line a baking sheet with parchment paper or a silicone mat to prevent sticking. This also helps the pastry bake evenly and cleanly.
- Beat the softened cream cheese with ¼ cup sugar and 1 teaspoon vanilla until smooth and creamy. The mixture should be light and spreadable, with no lumps. This forms the rich base of the Danish.
- In a separate bowl, gently toss the sliced strawberries with cornstarch and the remaining ½ tablespoon sugar. This step thickens the juices as they bake. It keeps the pastry crisp and the filling balanced.
- On a lightly floured surface, roll the puff pastry just enough to smooth it out. Cut it into 8 equal rectangles. Lightly score a border around each piece without cutting all the way through.
- Spoon the cream cheese mixture into the center of each rectangle, staying inside the scored lines. Top with a spoonful of the strawberry mixture. Keep the filling balanced so the pastry can rise properly.
- Whisk the egg with water to make an egg wash, then brush it over the pastry borders. Bake for 15–20 minutes until the edges are puffed and golden. The centers should look set and glossy.
- Let the Danishes cool for about 5 minutes. Mix powdered sugar, milk, and remaining vanilla until smooth, then drizzle over the warm pastries. Serve immediately for the best texture and flavor.
Notes
- If the puff pastry feels warm or sticky, chill it briefly before baking for better lift.
- Overfilling can flatten the pastry and slow baking. A modest amount gives cleaner layers.
- Baking at 400°F helps the base set quickly, preventing sogginess
- Always glaze while the Danishes are warm, not hot, so it sets beautifully instead of melting away.
