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Indulge in Homemade Strawberry Cheese Danishes: A Breakfast and Dessert Dream
There’s something truly special about a homemade Danish. The delicate layers of flaky pastry, the rich and creamy filling, and the burst of fresh fruit all come together to create a treat that feels both luxurious and comforting. This Strawberry Cheese Danish recipe is designed to bring that bakery-quality experience right into your kitchen with surprising ease. Perfect for a leisurely weekend breakfast, an elegant brunch spread, or a delightful dessert, these handheld pastries are an instant hit with everyone, offering convenience and incredible flavor in every bite.
Our family adores danishes for their versatility and deliciousness. They make wonderful grab-and-go breakfasts on busy mornings or a sweet ending to any meal. While I’ve experimented with simpler doughs like crescent rolls for apple and cheese danishes in the past, I discovered that puff pastry elevates this classic to a new level. Its inherent flakiness and buttery texture provide a light, airy base that perfectly complements the creamy cheese and vibrant strawberries. This particular recipe, highlighting the best of summer berries, quickly became a cherished new favorite, and I’m confident it will become one of yours too!
The Irresistible Allure of Puff Pastry
Puff pastry is truly a marvel in the world of baking. Its numerous thin layers of dough and butter create an incredibly light and airy texture when baked, making it the ideal foundation for these exquisite danishes. Unlike traditional Danish doughs that require extensive kneading, rising, and chilling, store-bought puff pastry offers a fantastic shortcut without compromising on flavor or flakiness. It allows you to achieve professional-looking results with minimal effort, transforming a complex pastry into an accessible home-baking project. The magic lies in its ability to puff up beautifully in the oven, creating that characteristic delicate crunch and tender interior that defines a perfect danish. When handled correctly—kept cold and not overworked—puff pastry is your best friend for achieving a gourmet breakfast or dessert that will impress everyone.
Mastering Your Strawberry Cheese Danishes: Key Tips and FAQ
To ensure your danishes turn out perfectly every time, here are some frequently asked questions and essential tips that will guide you through the process, enhancing your baking skills and the final delicious outcome.
This recipe is designed to make 8 delicious danishes. Each standard box of puff pastry typically contains two sheets, and each sheet will yield four equally sized danishes. If you’re feeding a larger crowd or simply want more to enjoy (and trust us, you will!), feel free to easily double the recipe.
The combination of sugar and cornstarch is a small but mighty secret to perfectly baked berries. The sugar helps draw out the natural juices from the strawberries, intensifying their flavor and creating a beautiful, syrupy consistency. Meanwhile, the cornstarch acts as a thickening agent, preventing the fruit from becoming overly watery and ensuring the strawberries remain plump and intact during baking, rather than turning into a runny mess. This process results in a more flavorful and visually appealing fruit topping.
Absolutely! An egg wash is a simple yet crucial step that significantly impacts the appearance of your danishes. A mixture of beaten egg and a touch of water brushed over the exposed puff pastry ensures a gorgeous golden-brown color and a subtle sheen as it bakes. It gives the pastry that coveted, professional-bakery finish. Without it, your danishes might look pale and less appealing. Remember to apply it only to the pastry, not the filling, for optimal results.
While a simple dusting of powdered sugar is a classic and elegant finish, the topping possibilities are endless! You can easily whisk together powdered sugar with a little milk or lemon juice to create a quick drizzle icing for an extra touch of sweetness. For a different twist, consider a light sprinkle of cinnamon sugar before baking, or even a dollop of fresh whipped cream and an extra strawberry slice after they’ve cooled. Let your creativity guide you!
These danishes are best enjoyed fresh, but leftovers can be stored. Place them in an airtight container at room temperature for up to 2 days. For longer storage, they freeze exceptionally well. Wrap each cooled danish individually in plastic wrap, then transfer them to a freezer-safe airtight container or bag. They will maintain their quality for up to 3 months. To reheat, simply microwave for about 15 seconds, or warm gently in a toaster oven for a crispier finish.
Ingredients for Your Flaky Strawberry Cheese Danishes
Gathering your ingredients is the first exciting step towards creating these delectable pastries. Ensure your cream cheese and egg yolk are at room temperature for a smoother, more uniform filling, and that your puff pastry is thawed but still chilled for optimal flakiness.
- Fresh Strawberries (chopped or sliced)
- Cornstarch
- Granulated Sugar
- Puff Pastry (thawed but cool)
- Cream Cheese (softened)
- Egg Yolk (room temperature)
- Vanilla Extract
- Salt
- Large Egg
- Water
- Powdered Sugar (for topping)
How to Make Strawberry Cheese Danishes: Step-by-Step
Follow these detailed steps to create your own batch of delightful Strawberry Cheese Danishes. Precision and attention to detail will ensure a perfect, bakery-quality result every time.
Preparing the Fillings and Setting Up
- Begin by preheating your oven to 400°F (200°C). Line two large baking sheets with parchment paper; this prevents sticking and makes cleanup a breeze. Set them aside.
- In a medium-sized bowl, combine your sliced or chopped fresh strawberries with the cornstarch and 1 tablespoon of granulated sugar. Gently toss the mixture until the berries are evenly coated. This step helps the fruit release its juices and creates that beautiful, slightly thickened filling. Let this mixture sit while you prepare the other components.
- Now, prepare your puff pastry. Unfold the two sheets of thawed puff pastry. Using a rolling pin, gently roll them out just enough to smooth out any creases. Be careful not to press too hard; a few remaining creases are perfectly fine. The goal is to keep the pastry as light and airy as possible.
- With a pizza cutter or a sharp pastry wheel, cut each puff pastry sheet into 4 equally sized squares. You’ll end up with 8 squares in total, one for each danish.
- To form the classic danish shape, take each pastry square and gently fold over about an inch of each corner towards the center, slightly overlapping them to create an octagon shape with a small square well in the middle. You can lightly wet your fingers with water to help the corners stick together. Carefully transfer these shaped pastry bases to your prepared baking sheets, placing 4 danishes on each sheet.
- For the luscious cheese filling, combine the softened cream cheese and the remaining ⅓ cup of granulated sugar in a large bowl or the bowl of a stand mixer fitted with a paddle attachment. Beat the mixture until it is wonderfully smooth and creamy, with no lumps.
- Next, add the room-temperature egg yolk, vanilla extract, and salt to the cream cheese mixture. Continue beating until all ingredients are fully incorporated and the filling is light and airy.
Assembling and Baking for Golden Perfection
- Now it’s time to assemble your danishes. Use a medium cookie scoop or a spoon to dollop a generous amount of the creamy cheese mixture into the center of each puff pastry square, within the well created by the folded edges.
- In a small bowl, whisk together the large egg and 1 teaspoon of water to create your egg wash. Using a pastry brush, carefully brush this egg wash all over the exposed puff pastry around the cream cheese mixture. Avoid brushing the cheese filling itself, as this can affect its texture during baking.
- Using an offset spatula or the back of a spoon, gently spread and slightly flatten the dollops of cheese mixture in the center of each pastry. This ensures an even layer for your strawberry topping.
- Evenly distribute the prepared strawberry mixture on top of the cream cheese filling in each danish. Arrange the strawberries neatly for an appealing presentation.
- Bake one baking sheet at a time for 18 to 20 minutes, or until the puff pastry is beautifully golden brown and puffed, and the filling is set. While the first batch bakes, place the second baking sheet with the remaining danishes back into the refrigerator. This is crucial to keep the puff pastry cold, ensuring maximum flakiness when it bakes.
- Once baked, let the danishes cool slightly on the baking sheet before transferring them to a wire rack. Before serving, dust them generously with powdered sugar for a final elegant touch. Enjoy your freshly baked Strawberry Cheese Danishes warm or at room temperature!
Pro Baking Tips for Success
- **Keep Puff Pastry Cold:** This is arguably the most critical tip. Puff pastry relies on the steam created from cold butter layers to puff up. If it gets too warm, the butter melts out prematurely, and you lose those distinct, flaky layers. Limit its time out of the fridge to 30-40 minutes total, and always chill waiting batches.
- **Thawing Puff Pastry:** For the best results, thaw your frozen puff pastry in the refrigerator overnight. This slow thawing process maintains its integrity.
- **Egg Wash Placement:** Only apply the egg wash to the exposed puff pastry, not directly onto the cream cheese filling. This prevents the filling from developing an undesirable texture or crust.
- **Single Sheet Baking:** Always bake one sheet of danishes at a time. Ovens often have hot spots, and baking multiple sheets can lead to uneven cooking, with one batch overcooking before the other is fully done.
- **Reheating Leftovers:** If you have any danishes left (a rare occurrence!), they can be gently reheated in the microwave for about 15 seconds for a soft center, or in a toaster oven for a few minutes to regain some of their crispness.
Strawberry Cheese Danish
This Strawberry Cheese Danish recipe is made with flaky puff pastry dough filled with a creamy cheese mixture all topped with sweet strawberries then baked!
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Ingredients
Strawberry Filling:
- 1 ½ cups fresh strawberries, chopped or sliced
- 1 Tablespoon cornstarch
- 1 Tablespoon granulated sugar
Pastry:
- 17.25 ounce package puff pastry, thawed but cool
Cheese Filling:
- 8 ounce cream cheese, softened to room temperature
- ⅓ cup granulated sugar
- 1 large egg yolk, room temperature
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Egg Wash:
- 1 large egg
- 1 teaspoon water
Topping Options:
- Powdered sugar or icing
Instructions
- Preheat the oven to 400 degrees F and line 2 large baking sheets with parchment paper and set aside.
- Add the sliced strawberries, cornstarch, and granulated sugar to a medium bowl and toss to combine, let sit until ready to use.
- Unfold the two puff pastry sheets and use a rolling pin to gently roll them out to smooth out the creases, but don’t press hard, it’s okay if some remain.
- Use a pizza or pastry cutter to cut each of the sheets into 4 equally-sized squares.
- Fold over the corners of each of the squares about an inch to create an octagon. Feel free to wet your fingers to help the dough stick together. Transfer the pastries to baking sheets, placing 4 on each.
- In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese and sugar until smooth.
- Add in the egg yolk, vanilla, and salt and beat until fully combined.
- Use a medium cookie scoop to scoop the cream cheese mixture onto the center of the puff pastries.
- Beat together the egg and water to create the egg wash and brush all over the pastry around the cream cheese mixture.
- Use an offset spatula or the back of a spoon to slightly flatten the dollops of cheese and spread it out.
- Distribute the strawberry mixture evenly on top of the cream cheese mixture.
- Bake one baking sheet at a time for 18 to 20 minutes each, placing the other in the fridge while the first one bakes.
- Let cool slightly and dust with powdered sugar before enjoying.
Notes
- It’s really important that puff pastry stays cold (but not frozen) for the best baking results. Puff pastry should not be out of the cold for more than 30 to 40 minutes, this is why the second baking sheet needs to go back in the fridge while it waits to bake.
- Puff pastry can be thawed in the fridge overnight for best results.
- Adding sugar and cornstarch to the berries helps pull out the juices while also keeping them intact making for a better and more flavorful baked berry.
- You do not want to apply the egg wash under the cream cheese mixture because it will impact cooking. Only brush it on top.
- Reheat leftovers in the microwave for 15-seconds.
- Only bake one sheet at a time, otherwise, one usually overcooks before the other fully cooks.
Nutrition
| Carbohydrates: 43g
| Protein: 8g
| Fat: 36g
| Sodium: 334mg
| Fiber: 2g
| Sugar: 13g
Nutritional Disclaimer
“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Explore More Sweet & Savory Pastry Creations!
If you loved making these Strawberry Cheese Danishes, you’re in for a treat! Our collection features a variety of other delightful pastries and desserts that are just as easy to make and equally delicious. Whether you’re craving more flaky fruit pastries or rich, creamy delights, you’ll find something new to inspire your next baking adventure. Expand your repertoire and discover new family favorites with these related recipes:
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