Strawberry Cream Cheese Danishes
An easy strawberry danish recipe using puff pastry, a cream cheese filling, and strawberry jam. Baked until golden and finished with a simple glaze.
Servings 8
Calories 310kcal
Equipment
- 2 baking sheet (parchment lined) Allows space for 4 danishes at a time to bake evenly.
- mixing bowls For cream cheese filling and glaze.
- pastry brush Applies egg wash evenly.
- cooling rack Keeps bottoms from softening while cooling.
Ingredients
Danishes:
- 2 sheets (1 box) store-bought frozen puff pastry thawed overnight in the fridge, divided
Cream Cheese Filling:
- 8 oz (226 g) full-fat, block cream cheese softened
- ⅓ cup (67 g) granulated sugar
- 1 tsp (5 ml) vanilla extract
Topping:
- ½ cup (160 g) strawberry jam
- 1 large egg
Glaze:
- 1 cup (120 g) confectioners' sugar
- 1-2 tbsps (15-30 ml) milk
- ½ tsp (2.5 ml) vanilla extract
Instructions
- Roll one sheet of thawed puff pastry out on a lightly floured surface and gently smooth the seams. Cut into 4 equal squares and transfer to a parchment-lined baking sheet, spacing them slightly apart.2 sheets (1 box) store-bought frozen puff pastry
- Fold each corner of the squares slightly toward the center, pressing gently so they adhere while leaving the center open to create a border for the filling.
- In a medium bowl, mix the softened cream cheese, granulated sugar, and vanilla extract until smooth and fully combined.8 oz (226 g) full-fat, block cream cheese, ⅓ cup (67 g) granulated sugar, 1 tsp (5 ml) vanilla extract
- Spoon 1 to 2 tablespoons of the cream cheese mixture into the center of each pastry and spread slightly, keeping a border around the edges.
- Top the cream cheese with a small spoonful of strawberry jam and gently spread it over the surface.½ cup (160 g) strawberry jam
- Beat the egg in a small bowl and lightly brush it over the exposed edges of each pastry.1 large egg
- Bake at 400°F (200°C) for 18 to 22 minutes, or until the pastries are deeply golden and fully puffed.
- While the first batch bakes, keep the second sheet of puff pastry refrigerated so it stays cold.
- Once the first batch is in the oven, roll out the second sheet, cut into 4 squares, shape, and fill in the same way.
- Allow the baked danishes to cool on the pan for 5 to 10 minutes, then transfer to a wire rack to cool slightly.
- Whisk together the confectioners' sugar, milk, and vanilla extract until smooth and drizzleable, then drizzle over the slightly cooled danishes before serving.1 cup (120 g) confectioners' sugar, 1-2 tbsps (15-30 ml) milk, ½ tsp (2.5 ml) vanilla extract
Notes
- Work with one sheet at a time to keep the puff pastry cold.
- Keep the second sheet refrigerated until ready to use.
- Do not overfill or the centers may spill during baking.
- Bake until fully golden to ensure the interior layers are cooked through.
- Use full-fat cream cheese for the best texture.
Nutrition
Serving: 120g | Calories: 310kcal | Carbohydrates: 34g | Protein: 5g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 55mg | Sodium: 220mg | Potassium: 95mg | Fiber: 1g | Sugar: 18g | Vitamin A: 450IU | Vitamin C: 2mg | Calcium: 40mg | Iron: 2mg