Strawberry Puff Pastry Danishes
I remember the first time I wanted something that felt fancy but was ridiculously easy to pull off on a weeknight: flaky layers hugging soft cheese and bright, slightly tart berries. That memory nudged me back to this recipe, which uses a single thawed sheet of puff pastry, a soft block of cream cheese, a…
I remember the first time I wanted something that felt fancy but was ridiculously easy to pull off on a weeknight: flaky layers hugging soft cheese and bright, slightly tart berries. That memory nudged me back to this recipe, which uses a single thawed sheet of puff pastry, a soft block of cream cheese, a little sugar and vanilla, and a handful of fresh strawberries to make individual danishes in about the time it takes to preheat an oven. If you’re also curious about savory twists on puff pastry, I’ve often turned to a recipe for crispy ham and cheese puff pastry stacks when I’m in a rush: crispy ham and cheese puff pastry stacks.
Ingredients (a quick, flexible roundup)
- A thawed square of frozen puff pastry is the canvas.
- I use a spreadable soft cheese base, a little granulated sugar, a splash of vanilla and lemon to brighten it, and enough milk or cream to make a glaze.
- Fresh strawberries — hulled and sliced — are the star; a little extra sugar macerates them.
- One egg beaten with a touch of milk makes a glossy egg wash.
Prep in a hurry: flour the work surface lightly, roll the pastry just enough to smooth any creases, and cut it into portions. I typically get four rectangles from a single sheet but sometimes I make three large ones if I want more generous filling. Scatter your sliced berries into a small bowl, sprinkle a pinch of sugar, and let them sit while you beat the cream cheese with the sugar and vanilla so the flavors mingle.
How I assemble these danishes (my method, not a rigid checklist)
I spread the slightly sweetened cream cheese down the center of each rectangle — think of a strip, not a mound — leaving edges free so the pastry puffs and frames the filling. Then I pile the macerated strawberries on top, letting a few juices drip into the cheese for extra tang. Folding the sides in is optional; sometimes I prefer a simple border and sometimes I crimp the edges slightly to keep the fruit from escaping. A quick brush of egg wash gives that bakery sheen as the pastries bake.
Baking notes and texture cues
Hot oven, 400°F-ish, until the pastry is puffed and golden and the cheese shows a faint blush of color. The strawberries collapse lightly and become jammy but still recognizable slices. Watch the first batch closely — ovens vary — and rotate the pan halfway if your oven has hot spots. I sometimes line the baking sheet with parchment for easier cleanup; it also prevents the bottoms from over-browning. If you like a simpler format that layers pastry and cream into a cake-like dessert, there’s a lovely riff I consult occasionally: puff pastry berry cream cake.
Finishing glaze and serving
I sift powdered sugar and whisk in milk or cream until the glaze falls slowly off the spoon, then drop in a whisper of vanilla. A thin drizzle across warm pastries makes everything feel pulled-together without drowning the strawberries. These are best eaten the day they’re made — the contrast between flaky pastry and creamy center is at its peak — but I have reheated leftovers briefly in a low oven to restore flakiness.
Variations, quick tips, and things I learned the hard way
- Swap lemon zest into the cream cheese for a brighter lift, or fold in a little mascarpone if you want silkier filling.
- If your berries are very juicy, blot them gently; too much stray liquid can make the pastry soggy. For a more savory brunch, I sometimes riff on a croque-madame-inspired assembly with ham and béchamel instead: puff pastry croque madame.
- Chill the filled pastries briefly before baking if you notice the filling spreading — it helps the pastry hold its shape.
- I avoid over-sweetening. Strawberries and sugar mingle differently as they heat; a little restraint keeps the overall flavor balanced.
Small FAQ (two lines)
How long do these keep? I usually finish them within a day, but you can store cooled pastries in a single layer for up to 24 hours.
Can you make them ahead? Assemble and refrigerate up to a few hours before baking; add another minute or two in the oven if baking straight from cold.
Conclusion
If you want a tested reference that mirrors this approach with step-by-step photos, I found the write-up titled Easy Strawberry Cream Cheese Danish – Casual Foodist to be a helpful companion. One limitation I discovered while making these is that the pastry can go from perfectly flaky to slightly over-browned within a couple of minutes, so the first batch is always the one I watch like a hawk.
Strawberry Cream Cheese Danish
Ingredients
Method
- Lightly flour the work surface and roll out puff pastry to smooth any creases.
- Cut the pastry into 4 rectangles.
- In a small bowl, scatter sliced strawberries, sprinkle with sugar, and let sit.
- Beat the cream cheese with sugar and vanilla until combined.
- Spread a thin layer of sweetened cream cheese down the center of each pastry rectangle.
- Top with macerated strawberries, allowing some juices to drip onto the cheese.
- Fold sides in or leave a border, crimp edges if desired.
- Brush with the egg wash for a glossy finish.
- Preheat oven to 400°F (about 200°C).
- Bake until pastry is puffed and golden, and cheese is lightly colored (about 20 minutes).
- Rotate the pan halfway through if necessary to avoid hot spots.
- Sift powdered sugar and whisk in milk until glaze is smooth.
- Drizzle glaze over warm pastries before serving.
