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Strawberry Puff Pastry Danishes Recipe

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4.9 from 135 reviews

Delightfully flaky and sweet, these Strawberry Puff Pastry Danishes combine buttery puff pastry with a creamy, vanilla-infused cream cheese filling and fresh diced strawberries. Perfect as a breakfast treat or a light dessert, they are quick to prepare and bake into golden, puffed pastries with a glossy finish.

Ingredients

Danish Ingredients

  • 1 sheet store-bought puff pastry, thawed (substitute: two sheets of crescent roll dough, texture will vary)
  • 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, 1-2 drops 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 Puff Pastry and Preheat Oven: Thaw the puff pastry sheet according to package directions—typically 30 to 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 mixing bowl, beat the room-temperature cream cheese with sugar and vanilla extract until smooth. Add a small drop of red food coloring, if desired, and stir until the mixture reaches a soft pink hue. Fold in half of the diced strawberries if you prefer some fruit within the filling; reserve the rest for topping.
  3. Roll and Cut Pastry: On a lightly floured surface, unfold the thawed pastry sheet and gently roll it to smooth out creases. Using a 3-4 inch heart-shaped cookie cutter, cut out about 4 hearts from the sheet, depending on the cutter size.
  4. Create Edges for Filling: Either lightly press a smaller heart cutter in the center of each heart without cutting through to form a raised rim (Option A), or score a 1/2 inch border around each heart with a knife without cutting all the way through (Option B). This will allow the edges to puff and contain the filling as it bakes.
  5. Add Filling and Strawberries: Spoon or pipe 1 to 2 tablespoons of the cream cheese mixture into the center of each heart within the bordered edge. Top with the remaining diced strawberries, being careful not to overfill so the pastry can puff properly.
  6. Apply Egg Wash: Whisk the egg with 1 tablespoon of cold water. Lightly brush the exposed pastry edges with the egg wash to achieve a golden color and shine, avoiding the filling area to prevent dilution.
  7. Bake the Danishes: Place the baking sheet on the middle oven rack and bake for 12 to 15 minutes, until the pastry edges are puffed and golden brown, and the filling is set. Rotate the pan halfway through baking if your oven has uneven heat.
  8. Cool and Finish: Let the danishes cool on the baking sheet for a few minutes before transferring to a wire rack. Optionally, dust with powdered sugar or drizzle with a simple glaze made from 1/2 cup powdered sugar and 1–2 tablespoons milk once slightly cooled.

Notes

  • Ensure that the cream cheese is at room temperature for a smooth filling.
  • If using frozen strawberries, be sure to thaw and drain excess liquid to avoid soggy pastry.
  • Puff pastry should be handled gently and kept cold until ready to use to ensure maximum puff.
  • Do not overfill the pastry to allow space for puffing during baking.
  • Use parchment paper to prevent sticking and simplify cleanup.
  • Optionally add a drop of red food coloring for an extra pink hue in the filling.
  • Simple glaze can be customized with vanilla extract or lemon juice for added flavor.

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