I love starting my mornings with these golden, flaky danishes filled with sweet cream cheese and fresh strawberry goodness—perfect for brunch or a leisurely breakfast treat.

Why You’ll Love This Recipe

I adore how easy it is to whip up bakery-style danishes using store-bought puff pastry. They come together in under an hour, yet deliver impressive flaky layers, creamy filling, and a hit of fruity freshness—without any fuss.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Puff pastry sheet, thawed
Cream cheese, softened to room temperature
Granulated sugar
Egg yolk
Large egg + water (for egg wash)
Fresh strawberries, very thinly sliced
Cornstarch
Strawberry jam (optional)
Vanilla extract, lemon zest, or vanilla glaze (optional)

directions

Preheat oven to 400 °F and line a baking sheet with parchment paper.
In a bowl, beat cream cheese, sugar, egg yolk, and any optional flavorings until smooth.
In another bowl, toss strawberries with sugar and cornstarch; let sit for about 15 minutes.
Roll out puff pastry slightly and cut into squares or rectangles. Score a smaller rectangle within each piece to create a border.
Spoon cream cheese filling inside the scored area and top with strawberries and a bit of jam if using.
Whisk egg and water to make an egg wash and brush the pastry edges.
Bake for 15 to 25 minutes until golden and puffed.
Let cool for 5 to 15 minutes before serving. Optionally, drizzle with a glaze or brush with warm jam.

Servings and timing

Yield: 8–12 danishes, depending on size
Prep time: 15 minutes
Bake time: 15–25 minutes
Total time: 30–45 minutes

Variations

Use homemade Danish pastry dough for a more traditional base.
Shape into braids or twists for a decorative touch.
Try other fruits like blueberries, raspberries, or mixed berries.
Add a drizzle of white chocolate or lemon glaze.
Mix citrus zest or vanilla into the cream cheese for extra flavor.

storage/reheating

Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat in a 300 °F oven or toaster oven until warmed through and crispy.

FAQs

What if I don’t want to use cream cheese?

I sometimes skip the cream cheese and just use jam and fruit—it’s still tasty and lighter.

Can I prepare these ahead of time?

Yes, I often assemble them the night before and bake in the morning.

Can I freeze them?

Yes, I freeze unbaked or fully baked danishes in an airtight container for up to 3 months.

Can I use frozen berries?

I don’t recommend it—frozen berries release too much moisture and can make the pastry soggy.

How do I keep the pastry from getting soggy?

I slice strawberries thinly and mix them with cornstarch. I also chill the assembled danishes before baking.

Conclusion

I always feel proud serving these beautiful Strawberry Cream Cheese Danishes—they’re elegant yet effortless. Warm, buttery layers embracing tangy-sweet filling make them an irresistible treat any time of day.

laura