Strawberry Danish
This recipe is seriously amazing. You only need 6 ingredients and the pastries come out sweet, flaky, and delicious.
Prep Time:30 minutes mins
Cook Time:25 minutes mins
Cooling Time:30 minutes mins
Total Time:1 hour hr 25 minutes mins
Servings:12 Danishes
For the strawberry filling:
- 2 cups strawberries finely chopped
- 2 tablespoons granulated sugar
- ½ teaspoon vanilla extract
For the cream cheese filling:
- 8 ounces cream cheese softened
- ¼ cup granulated sugar
- ½ teaspoon vanilla extract
For the pastry:
- 2 sheets puff pastry thawed
- 1 egg
To make the strawberry filling:
Combine the chopped strawberries, granulated sugar, and vanilla extract in a saucepan over medium heat. Bring to a boil and then reduce the heat and allow the mixture to simmer for about 30 minutes. Remove from heat as soon as the mixture thickens and the strawberries are soft. Set it aside and allow the mixture to cool.
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set it aside.
To make the cream cheese filling:
To make the pastry:
Unroll each sheet of puff pastry onto a lightly floured surface. Cut each sheet into 6 strips lengthwise so that you have 12 strips in total.
Take one strip and gently twist it. Then coil it into a spiral. Then tuck the end under the spiral and flatten the center by pushing it down, leaving about a ¼-inch border around the edge. Now score the flattened center with a knife and poke some holes in the center using a fork to help keep it from rising too much. Place it onto the prepared baking sheet and then repeat this process with the remaining 11 strips.
Fill the center of each pastry with about 1 tablespoon of the cream cheese filling first, and then top that with 1 heaping teaspoon of the strawberry filling.
Whisk together the egg with 1 tablespoon of water to create an egg wash. Brush around the edge of each Danish with the egg wash and then bake for 20 minutes or until the edges turn golden brown.
Remove from the oven and allow them to cool on a wire rack. Serve while still warm and enjoy!
- Feel free to swap the strawberries for blackberries, cherries, raspberries, or another kind of berry if you want to switch things up.
- As soon as the edges are golden, the pastries are done, so don’t cook them beyond this point.
- I usually make these in spiral shapes, but you might want to experiment with different shapes when you’re making them.
Calories: 327kcal | Carbohydrates: 27g | Protein: 5g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 1g | Cholesterol: 34mg | Sodium: 168mg | Potassium: 93mg | Fiber: 1g | Sugar: 8g | Vitamin A: 277IU | Vitamin C: 14mg | Calcium: 29mg | Iron: 1mg