Flaky Strawberry Cream Cheese Danishes (Printable)

Crisp puff pastry with vanilla cream cheese and fresh strawberries

# What You'll Need:

→ Pastry Base

01 - 1 sheet puff pastry (approximately 8.8 oz), thawed

→ Cream Cheese Filling

02 - 4 oz cream cheese, softened to room temperature
03 - 2 tbsp granulated white sugar
04 - 1 tsp pure vanilla extract
05 - 1 tsp freshly grated lemon zest

→ Strawberry Topping

06 - 1 cup fresh strawberries, hulled and sliced
07 - 1 tbsp granulated white sugar
08 - 1 tsp fresh lemon juice

→ Egg Wash

09 - 1 large egg
10 - 1 tbsp whole milk

→ Vanilla Glaze

11 - ½ cup powdered confectioners' sugar
12 - 1-2 tsp whole milk
13 - ¼ tsp pure vanilla extract

# Directions:

01 - Preheat oven to 400°F. Line a baking sheet with parchment paper.
02 - Combine softened cream cheese, granulated sugar, vanilla extract, and lemon zest in a mixing bowl. Beat until smooth and creamy.
03 - Toss sliced strawberries with sugar and lemon juice in a separate bowl. Let sit while preparing pastry to draw out natural juices.
04 - Roll thawed puff pastry on lightly floured surface. Cut into 8 equal squares using knife or pizza cutter.
05 - Transfer squares to prepared baking sheet. Score a smaller square border inside each piece, leaving ½-inch edge. Do not cut through completely.
06 - Spoon approximately 1 tablespoon cream cheese mixture into center of each scored square. Arrange strawberry slices over filling.
07 - Whisk egg and milk together in small bowl. Brush pastry edges lightly with mixture using pastry brush.
08 - Bake for 18-20 minutes until pastry is puffed, golden brown, and fully cooked. Center should be set.
09 - Whisk powdered sugar with milk and vanilla until smooth, drizzle consistency. Adjust with additional milk if needed.
10 - Let danishes cool on baking sheet for 5 minutes. Drizzle with glaze if desired. Serve warm or at room temperature.

# Expert Tips:

01 -
  • The contrast between crisp flaky layers and creamy filling creates the perfect breakfast indulgence
  • Fresh strawberries bring natural sweetness that balances the rich cream cheese beautifully
02 -
  • Keep the pastry cold while working because warm puff pastry loses its ability to puff properly
  • The scored border creates a natural frame that keeps the filling contained during baking
03 -
  • Use a sharp knife and light pressure when scoring the pastry to avoid cutting through completely
  • If the edges start browning too quickly tent the tray loosely with foil

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