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Strawberry Puff Pastry Danishes Recipe

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Delightful and easy-to-make Strawberry Puff Pastry Danishes featuring a flaky puff pastry base filled with creamy sweetened cream cheese and fresh diced strawberries. Perfect for breakfast, brunch, or a sweet snack, these charming heart-shaped pastries offer a beautiful presentation and a delicious combination of flavors.

Ingredients

Danish Ingredients

  • 1 sheet store-bought puff pastry, thawed (substitute: two sheets of crescent roll dough, texture will differ)
  • 4 oz cream cheese, at room temperature (substitute: dairy-free cream cheese for vegan/dairy-free)
  • 2 tbsp white sugar (substitute: powdered sugar for a slightly smoother filling)
  • 1/2 tsp vanilla extract
  • Red food coloring (optional; a drop or two to tint the filling)
  • 1/2 cup diced strawberries (fresh preferred; if using frozen, thaw and drain)
  • 1 large egg
  • 1 tbsp cold water

Instructions

  1. Preparation: Thaw the puff pastry according to package directions, usually 30–60 minutes at room temperature or overnight in the fridge. Preheat oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Make Filling: In a bowl, beat the room-temperature cream cheese with sugar and vanilla extract until smooth. Add a small drop of red food coloring if desired to tint the filling a soft pink. Fold in half of the diced strawberries, reserving the rest for topping.
  3. Shape Pastries: Lightly flour the work surface, unfold the thawed pastry, and gently roll to smooth creases. Use a 3–4 inch heart-shaped cookie cutter to cut out approximately 4 hearts. Depending on your cutter size, the number may vary.
  4. Create Edges: Option A: Use a smaller heart cutter to press lightly in the center of each pastry heart without cutting through, to create a raised rim. Option B: Score a 1/2-inch border around each heart with a knife without cutting fully through, forming an edge that will puff and hold the filling.
  5. Add Filling: Spoon or pipe 1–2 tablespoons of the cream cheese mixture into the center of each heart, ensuring to stay within the border. Top with the remaining diced strawberries carefully. Avoid overfilling to allow proper puffing.
  6. Apply Egg Wash: Whisk the egg with 1 tablespoon cold water. Lightly brush the exposed pastry edges with the egg wash for a golden, shiny finish, avoiding brushing on the filling.
  7. Bake: Place the baking sheet on the middle rack of the oven. Bake for 12–15 minutes until the pastry is golden-brown, puffed, and the filling is set. Rotate the pan halfway through baking if your oven has hot spots for even cooking.
  8. Cool and Serve: Let the danishes cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Optionally, dust with powdered sugar or drizzle a simple glaze made from 1/2 cup powdered sugar mixed with 1–2 tablespoons milk once slightly cooled.

Notes

  • For best flavor and texture, use fresh strawberries; if using frozen, ensure they are fully thawed and well-drained to prevent soggy pastry.
  • Red food coloring is optional and purely for visual effect in the cream cheese filling.
  • You can substitute crescent roll dough if puff pastry is unavailable, but this will change the texture and flakiness of the final product.
  • Ensure the egg wash is only applied on the pastry edges to prevent coloring the filling.
  • Allow pastries to cool slightly before glazing to prevent the glaze from melting off.

Find it online: https://mealsbykate.com/strawberry-puff-pastry-danishes-recipe/