Strawberry Danish (Printable)

Flaky puff pastry squares with cream cheese and sweet strawberries, finished with a simple glaze.

# What You Need:

→ Pastry

01 - 1 sheet puff pastry (about 8.8 oz), thawed if frozen

→ Cream Cheese Filling

02 - 4 oz cream cheese, softened
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon lemon zest

→ Strawberry Filling

06 - 1 1/2 cups fresh strawberries, hulled and diced
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon lemon juice
09 - 1 teaspoon cornstarch

→ Egg Wash

10 - 1 egg, beaten
11 - 1 tablespoon milk

→ Optional Glaze

12 - 3/4 cup powdered sugar
13 - 2–3 teaspoons milk
14 - 1/2 teaspoon vanilla extract

# Directions:

01 - Preheat oven to 400°F and line a baking tray with parchment paper.
02 - In a bowl, blend cream cheese, granulated sugar, vanilla extract, and lemon zest until smooth and creamy. Set aside.
03 - In a separate bowl, toss diced strawberries with granulated sugar, lemon juice, and cornstarch. Set aside.
04 - Roll out puff pastry sheet and cut into 8 squares. Lightly score a narrow border on each square, taking care not to cut through completely.
05 - Spread 1 tablespoon cream cheese mixture in the center of each square, staying inside the border.
06 - Spoon 1 tablespoon strawberry mixture over the cream cheese layer on each square.
07 - Brush the pastry borders with the beaten egg and milk mixture to promote golden color.
08 - Bake for 18 to 22 minutes or until pastry is puffed and golden brown.
09 - Transfer pastries to a wire rack and cool slightly before glazing.
10 - For the glaze, whisk together powdered sugar, milk, and vanilla extract until smooth. Drizzle over pastries once cooled, if desired.

# Expert Tips:

01 -
  • No one ever guesses how easy these impressive pastries are to make when you quietly serve them with coffee or as dessert.
  • The combination of tangy cream cheese, jammy strawberries, and shatteringly crisp pastry instantly brightens even the sleepiest morning.
02 -
  • Leaving the pastry at room temperature too long makes it tough to handle—work quickly to keep the layers tender and flaky.
  • Overfilling with strawberries may look promising but leads to leaks and sticky caramelized edges (trust me, the restraint is worth it).
03 -
  • Don't underestimate your oven—rotate the tray halfway through so every pastry puffs and browns evenly.
  • Stir the strawberry filling just before using so it gets evenly sauced and the cornstarch doesn't settle at the bottom.

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