Name: Strawberry Danish with Cream Cheese
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 2 sheets of puff pastry, thawed; 1 cup fresh strawberries, sliced; 4 oz cream cheese, softened; ¼ cup granulated sugar; 1 tsp vanilla extract; 1 egg yolk; 1 tbsp lemon juice; 1 tbsp cornstarch; ¼ cup powdered sugar; 1 tbsp milk

Strawberry Danish with Cream Cheese A flaky, golden puff pastry filled with rich, sweetened cream cheese and juicy fresh strawberries, finished with a delicate glaze—this Strawberry Danish is the kind of bakery-style indulgence I love making at home. Whether it’s for a weekend brunch, a mid-day treat, or a light dessert, this pastry is always a hit.

Why You’ll Love This Recipe

I love how this recipe delivers bakery-level results with minimal effort, thanks to the convenience of store-bought puff pastry. The combination of creamy, slightly tangy cream cheese and fresh strawberries brings a perfect balance of richness and freshness. It’s also incredibly versatile—I can serve it warm or at room temperature, and it’s always delicious. The sweet glaze adds just the right touch to finish it off.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

2 sheets of puff pastry, thawed

1 cup fresh strawberries, sliced

4 oz cream cheese, softened

1 tsp vanilla extract

1 egg yolk

¼ cup granulated sugar

1 tbsp lemon juice

1 tbsp cornstarch

¼ cup powdered sugar

1 tbsp milk

Directions

I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.

In a bowl, I mix the softened cream cheese, granulated sugar, vanilla extract, and egg yolk until smooth and creamy.

In another bowl, I toss the sliced strawberries with lemon juice and cornstarch to coat them evenly.

I roll out the thawed puff pastry sheets on a lightly floured surface and cut each into four squares, giving me eight in total.

A tablespoon of the cream cheese mixture goes into the center of each square, followed by a spoonful of strawberries.

I fold the corners of each pastry toward the center, gently pressing to seal them over the filling.

I place the pastries on the baking sheet and bake for 20–25 minutes, until they’re puffed and golden brown.

While they bake, I whisk together the powdered sugar and milk to make the glaze.

Once the pastries are out of the oven and have cooled slightly, I drizzle them with the glaze.

I serve them warm or at room temperature—either way, they’re irresistible.

Servings and timing

Servings: 8

Prep Time: 15 minutes

Cooking Time: 25 minutes

Total Time: 40 minutes

Calories: Approximately 250–300 kcal per serving

Variations

I sometimes switch up the fruit, especially when strawberries aren’t in season. Blueberries, raspberries, or thin slices of peach also work beautifully in this recipe. For a citrus twist, I add a bit of lemon zest to the cream cheese filling. And if I want a touch more indulgence, I use a thicker glaze or even a white chocolate drizzle.

Storage/Reheating

These pastries are best enjoyed fresh, but if I have leftovers, I store them in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate them for up to 4 days. To reheat, I pop them in a 300°F (150°C) oven for about 5–8 minutes to crisp them up again—microwaving tends to make them soggy, so I avoid that.

Related Recipes:

Delicious Hawaiian King Cheesecake Danish

FAQs

What kind of puff pastry should I use?

I use store-bought puff pastry for convenience. Just make sure it’s fully thawed before working with it to prevent tearing or cracking.

Can I make these danishes ahead of time?

Yes, I sometimes assemble them a few hours in advance and store them covered in the fridge until ready to bake. I wait to add the glaze until just before serving.

Can I use frozen strawberries?

Fresh strawberries give the best texture, but if I use frozen, I thaw and drain them well to avoid excess moisture making the pastry soggy.

Is there a dairy-free option?

For a dairy-free version, I use dairy-free cream cheese and skip the egg yolk in the filling. The texture may change slightly, but the flavor still works well.

Why is my pastry not puffing up properly?

This usually happens when the puff pastry is too warm or overworked. I always keep it cold before baking and handle it minimally to ensure it puffs nicely.

Conclusion

Making these Strawberry Cream Cheese Danishes at home gives me that comforting, bakery-style flavor without the trip to the café. They’re simple, customizable, and always a crowd-pleaser. Whether I’m baking for guests or just treating myself, this recipe never fails to impress.

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