Strawberry Danish

Strawberry Danish pastries with a creamy cream-cheese filling and glossy strawberry halves on flaky puff pastry, finished with warm apricot jam and pearl sugar. The result is golden, puffed edges with a neat row of berries and a sweet, crisp-topped finish.

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Prep Time 20

Cook Time 20

rest 30

Total Time 1 10

Servings: 12 servings

Course: Breakfast, Dessert

Cuisine: Scandinavian

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Puff pastry

1 lb puff pastry thawed

Cream cheese filling

8 oz cream cheese softened
2 tbsp powdered sugar
0.5 tsp vanilla extract
0.125 salt pinch for flavor

Strawberries and topping

1 lb fresh strawberries halved
3 tbsp apricot jam warmed
1 tbsp pearl sugar

Equipment

1 sheet pan

Method

Prep and assemble

Preheat the oven to 400°F and line a sheet pan with parchment for easy baking release.
Roll out thawed puff pastry on the parchment-lined sheet pan to an even thickness.
In a bowl, mix softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth.
Spread the cream cheese mixture evenly over the pastry, leaving a 1-inch border.
Arrange strawberry halves in neat rows over the cream cheese filling.
Bake for 18-22 minutes at 400°F until the pastry is golden brown and puffed.

Finish

Brush warm apricot jam over the baked strawberries while the pastry is still hot.
Sprinkle pearl sugar over the jam for a crisp, sparkling top.
Let the danish rest for 30 minutes before serving warm or at room temperature so the filling sets slightly.

Notes

For the cleanest slices, aim for an even pastry layer and avoid spreading cream cheese into the 1-inch border. Refrigerate leftovers in an airtight container up to 3 days and rewarm in a 300°F oven for 5-8 minutes. Freezing is not recommended because the puff pastry texture softens after thawing. For a lighter option, use reduced-fat cream cheese (texture may be slightly softer).