Cream Cheese Strawberry Danish

A Strawberry Danish drizzled with vanilla icing and surrounded by fresh strawberries.

5 from 1 vote

This Cream Cheese and Strawberry Danish is a nice and flaky pastry filled with a sweetened cream cheese and topped with fresh strawberries. They are super easy to make, and perfect for a morning breakfast, afternoon snack, or summer time dessert.

Prep Time20

Cook Time20

Total Time40

Course: Pastry

Cuisine: American

Keyword: danish, pastry, strawberries

Servings:

Calories: 393kcal

Author: Ellen

Ingredients

For the Strawberry Danishes:

4 oz cream cheese (softened)
3 TBS granulated sugar (divided)
1 tsp vanilla extract
1 cup sliced strawberries
1 Puff Pastry (thawed, per package directions)

For the Egg Wash:

1 large egg
2 TBS water

For the Icing:

1/2 cup powdered sugar
2-3 TBS heavy cream
1/2 tsp vanilla extract

Instructions

For the Strawberry Danishes:

Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper.
Add the cream cheese, 2 TBS granulated sugar and vanilla extract to a medium bowl and beat with an electric hand mixer for about 2 to 3 minutes, until smooth and creamy. 4 oz cream cheese, 3 TBS granulated sugar, 1 tsp vanilla extract
Add the sliced strawberries to a small bowl and sprinkle the remaining sugar on the top. Stir them together. 1 cup sliced strawberries, 3 TBS granulated sugar
Unfold the puff pastry, and cut it in half, then cut each half into 3 pieces along the fold lines. Place the pieces onto the lined baking pan. 1 Puff Pastry
Gently score each puff pastry square with a sharp knife about 1/2 inch in from the edges. Make sure not to cut through.
Spread a large TBS of the cream cheese mixture into the center of each pastry.
Top the cream cheese with a few strawberry slices.

For the Egg Wash:

Add the egg and water to a small bowl and beat them together. 1 large egg, 2 TBS water
Take a silicone brush, and spread the egg wash on the edges of the pastry.
Bake the pastries until the Danishes are puffed up, and the tops are golden.
Remove the pan from the oven and let the Danishes cool on the baking pan for 5 minutes, then transfer them to a cooling rack to cool for another 10 to 15 minutes.

For the Icing:

Add the icing ingredients to a small bowl, and whisk them together until smooth. Add a little more powdered sugar, or a little more cream as needed, until they are smooth and drizzle- able. 1/2 cup powdered sugar, 2-3 TBS heavy cream, 1/2 tsp vanilla extract
Drizzle the icing over the top of the pastries with a spoon.
Enjoy!

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