Name: Strawberry Danish
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Cuisine: Danish
Ingredients: 1 cup sliced fresh strawberries; 1 tablespoon cornstarch; 2 tablespoons sugar; 8 oz cream cheese, room temperature; 1/4 cup powdered sugar; 1 teaspoon vanilla extract; 2 sheets puff pastry, thawed; 1 large egg, lightly beaten with 1 tablespoon water; Optional: 1 tablespoon sugar for sprinkling; Optional: 2 tablespoons strawberry jam; For the glaze: 1/2 cup powdered sugar, 1/2 teaspoon vanilla extract, 1–2 tablespoons milk

Strawberry Danish is a delightful pastry made with buttery puff pastry, creamy sweetened cream cheese, and fresh strawberries. Finished with a shiny glaze or simple icing, it’s a perfect treat for breakfast, brunch, or dessert.

Why You’ll Love This Recipe

I love how this strawberry danish recipe comes together quickly while still looking and tasting like a bakery-quality pastry. The store-bought puff pastry keeps things simple, and the combination of tangy cream cheese and juicy strawberries creates the perfect bite. I can whip this up for weekend guests or bring it to a gathering, and it’s always a hit.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

sliced fresh strawberries
cornstarch
sugar
cream cheese, room temperature
powdered sugar
vanilla extract
puff pastry sheets, thawed
large egg, lightly beaten with water
optional: sugar for sprinkling
optional: strawberry jam
for the glaze: powdered sugar, vanilla extract, and milk

Directions

I start by preheating the oven to 400°F (204°C) and lining two baking sheets with parchment paper.
I mix the sliced strawberries with sugar and cornstarch in a bowl and let them sit for about 15 minutes to macerate.
While that sits, I beat the cream cheese until smooth, then add powdered sugar and vanilla extract until the mixture is creamy.
I unfold the puff pastry and cut it into 12 rectangles. Then, I lightly score a border around each one to help contain the filling.
I spread a tablespoon of cream cheese mixture in the center of each piece, then top it with some of the strawberry mixture.
I brush the borders with egg wash and sprinkle with sugar for extra crispiness if I feel like it.
If the pastry has warmed up, I pop them in the fridge for about 15–20 minutes to chill before baking.
I bake the danishes for 20–25 minutes, until they’re puffed and golden.
Once baked, I let them cool for 5 minutes on the tray, then transfer them to a wire rack.
To finish, I either brush them with warm strawberry jam or drizzle with a simple glaze made from powdered sugar, vanilla, and milk.

Servings and Timing

Servings: 12 danishes
Prep time: 15 minutes
Chill time (optional): 15–20 minutes
Bake time: 20–25 minutes
Total time: about 45–50 minutes

Variations

I sometimes switch the strawberries for blueberries, raspberries, or even peaches depending on the season.
When I want something a bit more elegant, I braid the puff pastry instead of making individual rectangles.
I occasionally sprinkle chopped nuts or slivered almonds on top before baking for a crunchy texture.

Storage/Reheating

I store leftover danishes in an airtight container in the fridge for up to 3 days.
To reheat, I use a toaster oven or regular oven at 300°F (150°C) for about 5 minutes to bring back the crispiness.
I avoid freezing them, since the strawberries can become mushy and affect the texture.

FAQs

Can I make these danishes the day before?

Yes, I often bake them the night before and reheat briefly before serving. They still taste great the next day.

Can I use frozen strawberries?

I prefer using fresh strawberries because they release less water, but if I only have frozen ones, I make sure to thaw and drain them really well.

How do I keep the puff pastry from getting soggy?

I let the strawberries macerate and drain off excess liquid. Chilling the assembled pastries before baking also helps keep them flaky.

What if I don’t have strawberry jam?

I skip it or substitute with a light glaze made from powdered sugar, milk, and vanilla—it still gives that bakery-finish look.

Can I use crescent roll dough instead?

Yes, I’ve tried it with crescent roll dough and it works, though the texture is a bit different—softer and more bread-like.

Conclusion

This strawberry danish is one of my favorite ways to enjoy fresh berries and a creamy filling in a crisp, golden pastry. It’s easy, impressive, and perfect for just about any occasion. Whether I serve it warm for brunch or save it for dessert, it always disappears fast.