Strawberry Danish Recipe

Introduction
The Strawberry Danish is a beloved pastry that combines flaky, buttery layers of Danish dough with the sweet, tart flavor of fresh strawberries and creamy filling. This delightful treat is a popular offering in bakeries around the world and has become a staple of brunches, coffee breaks, and dessert spreads. Whether enjoyed as a morning indulgence or an afternoon snack, the Strawberry Danish brings a touch of European pastry excellence to every bite. Its appealing swirl of golden pastry, glossy fruit glaze, and creamy center creates a balance of textures and flavors that’s hard to resist.

The History of the Danish Pastry
The Danish pastry, often simply referred to as a “Danish,” actually has Austrian roots. In the 1850s, a strike among Danish bakery workers led to the hiring of foreign bakers, many of whom were Austrian. These Austrian bakers introduced laminated dough techniques to Denmark, bringing their own recipes and styles with them. Over time, Danish bakers modified these techniques by incorporating local ingredients and preferences, ultimately giving rise to the modern Danish pastry. It eventually became a cherished national pastry in Denmark, despite its Austrian origins. From Denmark, the pastry spread across Europe and to North America, evolving further in form and flavor. The strawberry variation, in particular, became popular due to the bright color and sweetness of the berries, which contrast beautifully with the rich pastry and creamy fillings like cheese or custard. Today, the Strawberry Danish is a symbol of pastry perfection, blending old-world technique with fresh, seasonal flavor.

Ingredients Breakdown
For the Danish Dough:

• 2 1/4 tsp (1 packet) active dry yeast
• 1/4 cup warm water (about 110°F/43°C)
• 1/2 cup whole milk, warmed
• 1/4 cup granulated sugar
• 1/2 tsp salt
• 1 large egg
• 2 1/2 cups all-purpose flour
• 1 cup unsalted butter (cold, cut into cubes)

For the Cream Cheese Filling:

• 8 oz (225g) cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 tsp vanilla extract
• 1 egg yolk

For the Strawberry Topping:

• 1 1/2 cups fresh strawberries, hulled and sliced
• 2 tbsp granulated sugar
• 1 tsp lemon juice
• 1 tsp cornstarch (optional, for thickening)

For the Egg Wash:

• 1 egg
• 1 tbsp milk

For the Glaze (optional):

• 1/2 cup powdered sugar
• 1-2 tbsp milk
• 1/4 tsp vanilla extract

Step-by-Step Recipe:

1. Prepare the Dough (can be done ahead of time): In a small bowl, dissolve yeast in warm water and let it sit for 5 minutes until frothy. In a large mixing bowl, combine the milk, sugar, salt, egg, and yeast mixture. Gradually mix in the flour. Once the dough begins to form, knead for 5–7 minutes until it becomes smooth. Cover and let rest for 30 minutes. Roll the dough into a large rectangle. Place the cold cubes of butter over two-thirds of the dough. Fold the dough like a letter (bringing one third over the middle, then folding the other third over). Roll out and repeat this folding process 3 more times, chilling the dough for 30 minutes between each turn. After final fold, chill dough for at least 1 hour or overnight.
2. Make the Cream Cheese Filling: Beat the softened cream cheese, sugar, vanilla, and egg yolk in a bowl until smooth and creamy. Set aside.
3. Prepare the Strawberry Topping: In a saucepan over medium heat, combine the sliced strawberries, sugar, and lemon juice. Cook until the berries release their juices and soften, about 5 minutes. If desired, stir in cornstarch and cook an additional 2 minutes until thickened. Cool completely.
4. Assemble the Danishes: Roll out the chilled dough on a lightly floured surface to about 1/4-inch thickness. Cut into 4×4 inch squares. To create the classic Danish shape, fold each corner toward the center, or twist the edges to form a pinwheel. Place 1 tablespoon of cream cheese filling in the center of each square, then spoon some of the cooled strawberry topping on top.
5. Egg Wash and Bake: Preheat oven to 375°F (190°C). Place assembled Danishes on a parchment-lined baking sheet, spacing them 2 inches apart. In a small bowl, whisk the egg with milk to make the egg wash. Brush the edges of the Danishes with the egg wash. Bake for 18–22 minutes, or until golden brown and puffed.
6. Glaze and Serve: While the Danishes cool slightly, whisk together powdered sugar, milk, and vanilla to make a glaze. Drizzle over the slightly warm Danishes and allow to set for a few minutes before serving.

Tips for the Perfect Strawberry Danish
Use cold butter and work quickly when laminating the dough to ensure flakiness. Resting and chilling the dough between folds is crucial for developing distinct layers. Don’t overfill the pastries; excess filling can leak during baking. Make sure the strawberries are not too watery; cooking them down helps prevent sogginess. Always bake on parchment paper to avoid sticking and for easy cleanup. If short on time, store-bought puff pastry can be substituted, though traditional Danish dough provides superior flavor and texture. For an extra glossy finish, brush the fruit with a bit of warmed apricot jam before glazing. Let pastries cool slightly before adding glaze so it doesn’t melt completely. For uniform baking, rotate the tray halfway through.

Variations and Customizations
Fruit Substitutes: Replace strawberries with raspberries, blueberries, cherries, or peaches. A mix of berries can also create a beautiful burst of flavor and color.
Savory Twist: Omit the sugar in the dough and filling, and replace with savory ingredients like spinach and feta, or ham and cheese.
Nutty Additions: Sprinkle chopped almonds, pecans, or pistachios on top before baking for a delightful crunch.
Chocolate Lovers: Add mini chocolate chips to the cream cheese filling or drizzle chocolate glaze instead of vanilla.
Vegan Version: Use vegan butter and cream cheese alternatives, and replace egg with a flax egg or commercial egg replacer.
Mini Danishes: Cut smaller dough squares for bite-sized treats—great for parties and brunch platters.
Spiced Dough: Add a pinch of cinnamon, nutmeg, or cardamom to the dough for a warming touch.

Health Considerations and Nutritional Value
A typical strawberry Danish contains around 250–400 calories, depending on size and ingredients. It provides carbohydrates from the dough and sugar, fats from butter and cream cheese, and a small amount of protein. The strawberry topping contributes vitamins like vitamin C and some dietary fiber, though in small quantities. While delicious, Danishes are best enjoyed in moderation due to their high sugar and saturated fat content. Healthier adaptations include using whole wheat flour, reduced-fat cream cheese, and less sugar in both filling and glaze. Replacing butter with coconut oil or a plant-based spread can also help reduce saturated fat. Incorporating fresh fruit without added sugar preserves flavor and nutrition. Remember to store leftovers in the fridge and consume within 2–3 days for freshness.

FAQ
Can I freeze strawberry Danishes? Yes, you can freeze unbaked Danishes after assembling. Freeze them on a tray, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes. Baked Danishes can also be frozen and reheated.
Can I use puff pastry instead of Danish dough? Absolutely. Puff pastry is a great time-saving alternative, though it lacks the slight chewiness of traditional Danish dough.
Can I use frozen strawberries? Yes, but be sure to cook and thicken the filling first to remove excess moisture.
How long do they stay fresh? Best eaten the day they’re made, but they can be stored in an airtight container in the fridge for 2–3 days.
Can I make the dough in advance? Yes. The dough can be made and refrigerated up to 2 days in advance or frozen for up to a month.
Is there a way to make it less sweet? You can reduce the sugar in both the filling and glaze or skip the glaze altogether for a more balanced flavor.

Strawberry Danish Recipe

This Strawberry Danish recipe features a buttery, flaky pastry filled with creamy cheese and sweet strawberries, perfect for breakfast or dessert. With detailed steps, customizable variations, and helpful tips, it brings bakery-quality pastries to your home kitchen.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 40 minutes mins

Servings 12

Ingredients

  

Strawberries

• 4 cups of sliced strawberries
• 1 tablespoon of cornstarch
• 1 tablespoon of granulated sugar

Cream Cheese Filling

• 8 oz 226 g cream cheese, softened to room temperature
• 1/2 cup 60 g powdered sugar
• 1 teaspoon vanilla extract

Danish Pastry

• 2 sheets of puff pastry thawed
• 1 large egg lightly beaten with 1 teaspoon of water (for egg wash)
• 2 to 3 tablespoons of granulated sugar for topping optional

Toppings

• 1/4 cup 60 ml strawberry jam (optional, for extra topping)
• 1 cup 120 g powdered sugar
• 1/2 teaspoon vanilla extract
• 2 to 3 tablespoons 30–45 ml milk

Instructions

 

• Make sure to thaw the puff pastry by leaving it at room temperature for about 30 to 45 minutes before starting. Preheat your oven to 400°F (204°C) and line two large baking sheets with parchment paper to prevent sticking. In a mixing bowl, combine the sliced and cleaned strawberries with the sugar and cornstarch. Stir well to evenly coat all the strawberries, then let the mixture sit at room temperature for about 15 minutes to allow the juices to develop.
• Ingredients: 4 cups sliced strawberries, 1 tablespoon cornstarch, 1 tablespoon sugar
• In a separate bowl, beat the softened cream cheese until smooth. Add the powdered sugar and vanilla extract, then continue mixing until the filling is creamy and fully combined. Taste the mixture and adjust the sweetness or vanilla to your preference.
• Ingredients: 8 oz (226 g) cream cheese, room temperature, 1/2 cup (60 g) powdered sugar, 1 teaspoon vanilla extract
• Take one sheet of thawed puff pastry and unfold it to reveal a square. Cut along the fold lines to create three long rectangles. Then, cut each of those rectangles in half to form six smaller rectangles in total. Using a paring knife, gently score a border about 1/4 inch from the edge of each rectangle, being careful not to cut all the way through the dough.
• Ingredient: 2 puff pastry sheets, thawed
• Spread about 1 tablespoon (15 ml) of the cream cheese filling into the center of each puff pastry rectangle, staying within the scored border. Arrange the sliced strawberries decoratively on top of the cream cheese layer. Lightly brush the edges of the puff pastry with the beaten egg to promote a golden finish when baked. If desired, sprinkle the top of each danish with sugar for extra sweetness and sparkle.
• Ingredients: 1 large egg, 2–3 tablespoons sugar for topping, optional
• If your puff pastry has become warm or soft, place the assembled danishes on the baking sheet into the refrigerator for 15 to 20 minutes to chill. This will help the pastry puff up more effectively in the oven. Bake the strawberry cream cheese danishes for 20 to 25 minutes, or until the pastry turns a light golden brown.
• Once out of the oven, let the danishes cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. For a glossy finish, brush the tops of the danishes with warmed strawberry jam. If you prefer a vanilla glaze instead, whisk together 1 cup (120 g) powdered sugar, 1/2 teaspoon vanilla extract, and 1–2 tablespoons (30–45 ml) milk until smooth. Drizzle the glaze over the cooled danishes before serving and enjoy.