Strawberry Danish with Cream Cheese (Printable)

Buttery puff pastry squares filled with cream cheese and sweet strawberry topping, baked until golden and lightly glazed.

# What You'll Need:

→ Pastry

01 - 1 sheet puff pastry (approximately 9 ounces), thawed if frozen

→ Cream Cheese Filling

02 - 4 ounces cream cheese, softened
03 - 2 tablespoons granulated sugar
04 - 1 teaspoon vanilla extract
05 - 1 teaspoon lemon zest

→ Strawberry Filling

06 - 1½ cups fresh strawberries, hulled and diced
07 - 2 tablespoons granulated sugar
08 - 1 teaspoon lemon juice
09 - 1 teaspoon cornstarch

→ Egg Wash

10 - 1 large egg, beaten
11 - 1 tablespoon milk

→ Optional Glaze

12 - ¾ cup powdered sugar
13 - 2 to 3 teaspoons milk
14 - ½ teaspoon vanilla extract

# Directions:

01 - Preheat oven to 400°F (200°C) and line a baking tray with parchment paper.
02 - Combine cream cheese, granulated sugar, vanilla extract, and lemon zest in a bowl. Whisk until smooth and creamy. Set aside.
03 - In a separate bowl, toss diced strawberries with granulated sugar, lemon juice, and cornstarch until evenly coated.
04 - Roll out puff pastry sheet and cut into 8 equal squares. Score a ½-inch border around each square without cutting through the dough.
05 - Spoon 1 tablespoon of cream cheese filling into the center of each pastry square and gently spread within the scored border.
06 - Spoon 1 tablespoon of strawberry filling on top of the cream cheese in each square.
07 - Brush the edges of each pastry square with egg wash made from the beaten egg mixed with milk.
08 - Transfer to the oven and bake for 18 to 22 minutes until pastry is puffed and golden brown.
09 - Remove from oven and allow to cool slightly on a wire rack.
10 - Whisk powdered sugar, milk, and vanilla extract together until smooth. Drizzle glaze over cooled pastries if desired.

# Expert Tips:

01 -
  • Your secret: store-bought puff pastry keeps things approachable but delivers that ‘from scratch’ magic.
  • The creamy tang of cheese and bright strawberries always win smiles, whether before work or as dessert after dinner.
02 -
  • I once rushed the thawing and tried to unfold cold puff pastry—disaster: it cracked everywhere. Let it soften gently.
  • Using too much fruit filling will make the centers soggy; resist temptation and stick to about a tablespoon each.
03 -
  • Work quickly with puff pastry—if it warms too much, pop it in the fridge for 5 minutes to re-chill those buttery layers.
  • A little lemon zest in the glaze brightens the whole bite—try it and see.

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