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!
A DELICIOUS STRAWBERRY BREAKFAST RECIPE!
My family loves danishes. Making easy to eat, handheld breakfasts (or desserts) is always a hit. We can take them with to eat on the way to work or school. I have made easy danishes before using crescent roll dough like my Crescent Apple Danishes and Crescent Cheese Danishes but I thought, why not a lighter version using puff pastry? Perfect for those summer berries! This Strawberry Cheese Danish recipe ended up becoming one of our new favorites!
FREQUENTLY ASKED QUESTIONS:
This recipe will make 8 danishes total using 2 sheets that come in each box of puff pastry. You can double this recipe if you want more.
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.
Yes, I highly suggest that an egg wash is used. This helps brown the puff pastry to a nice and golden color.
We like to top them with powdered sugar but you can also make an easy icing from powdered sugar and milk and drizzle that on top as well.
This Strawberry Cheese Danish Recipe can be stored in an airtight container at room temperature for up to 2 days. They can also be frozen. Wrap each one in plastic wrap then store in an airtight container. They’ll be good up to 3 months.
INGREDIENTS NEEDED: (FULL RECIPE AT THE BOTTOM OF THE POST)
- strawberries
- cornstarch
- granulated sugar
- puff pastry
- cream cheese
- egg yolk
- vanilla extract
- salt
- egg
- water
- powdered sugar
HOW TO MAKE STRAWBERRY CHEESE DANISHES:
Preheat the oven to 400F degrees 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 refrigerator while the first one bakes.
Let cool slightly and dust with powdered sugar before enjoying.
CRAVING MORE RECIPES?
Strawberry Cheese Danish
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
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.
Can blueberries also be used instead of strawberries and if so how many cups?
I’ve never tried it with blueberries- I’m sorry. If you give it a try, please let me know!