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Strawberry Puff Pastry Danishes Recipe

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Delightful Strawberry Puff Pastry Danishes featuring flaky, golden puff pastry filled with a creamy sweetened cream cheese mixture and fresh diced strawberries. These easy-to-make breakfast pastries combine a buttery crust with a luscious berry filling, perfect for brunch or an elegant snack.

Ingredients

Danish Ingredients

  • 1 sheet store-bought puff pastry, thawed (substitute: two sheets of crescent roll dough, texture differs)
  • 4 oz cream cheese, at room temperature (substitute: dairy-free cream cheese for vegan/dairy-free)
  • 2 tbsp white sugar (substitute: powdered sugar for smoother filling)
  • 1/2 tsp vanilla extract
  • Red food coloring (optional, a drop or two to tint filling)
  • 1/2 cup diced strawberries (fresh preferred; if frozen, thaw and drain)
  • 1 large egg
  • 1 tbsp cold water

Instructions

  1. Thaw and Preheat: Thaw the puff pastry according to package instructions, usually 30–60 minutes at room temperature or overnight in the refrigerator. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
  2. Prepare Cream Cheese Filling: In a bowl, beat the room-temperature cream cheese with sugar and vanilla extract until smooth. Add a small drop or two of red food coloring if desired to create a soft pink hue. Fold in half of the diced strawberries to incorporate them into the filling, setting the remaining strawberries aside for topping.
  3. Shape Pastry Hearts: On a lightly floured surface, unfold the thawed puff pastry and gently roll to smooth out creases. Use a 3–4 inch heart-shaped cookie cutter to cut out about 4 hearts from the sheet. To create a border that puffs up, either press a smaller heart cutter lightly in the center without cutting through or score a 1/2-inch border around each heart using a knife without cutting all the way through.
  4. Fill Pastries: Spoon or pipe 1–2 tablespoons of the cream cheese mixture into the center of each pastry heart, keeping inside the rim to avoid spillage. Top with the remaining diced strawberries. Avoid overfilling to allow the pastry edges to puff properly.
  5. Apply Egg Wash: Whisk the large egg with 1 tablespoon cold water to create an egg wash. Lightly brush the exposed pastry edges with this mixture to enhance color and shine during baking, taking care not to brush the filling.
  6. Bake: Place the baking sheet on the middle rack of the preheated oven. Bake for 12–15 minutes until the pastry is puffed and golden brown, and the filling is set. Rotate the pan halfway through baking if your oven has hot spots to ensure even cooking.
  7. Cool and Optional Finish: Allow the danishes to cool on the baking sheet for a few minutes, then transfer to a wire rack. Once slightly cooled, optionally dust with powdered sugar or drizzle with a simple glaze made from 1/2 cup powdered sugar mixed with 1–2 tablespoons milk.

Notes

  • Ensure cream cheese is at room temperature for smooth mixing.
  • Fresh strawberries yield the best texture; if frozen, make sure to thaw and drain well to avoid soggy pastry.
  • Do not overfill danishes to maintain puff pastry edges that puff and contain filling.
  • Use egg wash carefully only on the exposed pastry to prevent filling contamination.
  • For vegan or dairy-free versions, substitute cream cheese accordingly and omit egg wash or use a plant-based alternative.
  • Glaze is optional but adds a sweet finishing touch.
  • Baking times may vary depending on oven; watch for golden pastry and set filling.

Find it online: https://oliviabakes.com/strawberry-puff-pastry-danishes-recipe/