Description
Flaky, homemade Strawberry Cream Cheese Danishes with layers of buttery dough, a creamy filling, and sweet strawberry topping. Perfect for breakfast or brunch!
Ingredients
Scale
- 2 1/4 cups (281g) all-purpose flour, plus more for dusting
- 1/4 cup (50g) granulated sugar
- 1 teaspoon salt
- 1 (.25 ounce) package active dry yeast (or 2 1/4 teaspoons)
- 1/2 cup (120ml) lukewarm milk (about 110°F)
- 1/4 cup (60ml) lukewarm water (about 110°F)
- 1 large egg, lightly beaten
- 1/2 teaspoon vanilla extract
- 1 cup (2 sticks or 226g) unsalted butter, very cold
- 8 ounces (226g) cream cheese, softened
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 pound (450g) fresh strawberries, hulled and sliced
- 1/4 cup (50g) granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 large egg, lightly beaten
- 1 tablespoon milk
- 1 cup (120g) powdered sugar
- 2–3 tablespoons milk, or more as needed
- 1/2 teaspoon vanilla extract
Instructions
- Make the Dough:
- In a large bowl, whisk together the flour, sugar, and salt.
- In a separate small bowl, dissolve the yeast in the lukewarm milk and water. Let it stand for 5-10 minutes, or until foamy.
- Add the yeast mixture, egg, and vanilla extract to the dry ingredients. Mix until a shaggy dough forms.
- Cut the very cold butter into small cubes. Add the butter to the dough, a few cubes at a time, and use your hands or a pastry blender to cut the butter into the dough. Leave some visible pieces of butter (pea-sized). Don’t overmix.
- Gently bring the dough together into a rough ball.
- Wrap the dough tightly in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
- Prepare the Fillings:
- Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and sugar until smooth. Beat in the egg and vanilla extract. Stir in the flour until just combined. Set aside.
- Strawberry Filling: In a medium saucepan, combine the sliced strawberries, sugar, and lemon juice. Cook over medium heat, stirring occasionally, until the strawberries release their juices and begin to soften (5-7 minutes).
- In a small bowl, whisk together the cornstarch and 1 tablespoon of cold water. Add the slurry to the strawberry mixture and stir constantly until the filling thickens (1-2 minutes).
- Remove from heat and let the strawberry filling cool completely.
- Assemble and Bake the Danishes:
- On a lightly floured surface, roll out the chilled dough into a large rectangle (about 12×18 inches).
- Fold the dough into thirds, like a letter. Wrap in plastic wrap and refrigerate for 30 minutes.
- Repeat the rolling and folding process. Roll the dough out again into a 12×18 inch rectangle. Fold it into thirds, wrap in plastic wrap, and refrigerate for another 30 minutes.
- Roll the dough out one last time into a large rectangle (about 12×18 inches).
- Cut the dough into 12 equal squares or rectangles.
- Place the dough squares on a baking sheet lined with parchment paper. Spoon a generous amount of cream cheese filling onto the center of each square, leaving a small border. Top with a spoonful of the cooled strawberry filling.
- (Optional) Fold two opposite corners of each square towards the center, slightly overlapping the filling. Pinch the corners together to secure them.
- In a small bowl, whisk together the egg and milk for the egg wash. Brush the edges of the Danishes with the egg wash.
- Preheat your oven to 375°F (190°C). Bake the Danishes for 20-25 minutes, or until they are golden brown and the filling is set.
- Remove the Danishes from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Make the Glaze (Optional):
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, a teaspoon at a time, until you reach your desired consistency.
- Once the Danishes are completely cool, drizzle the glaze over the top.
- Let the glaze set for a few minutes before serving.
Notes
- Keep the Butter Cold: This is the most important tip for flaky Danish pastries.
- Don’t Overmix the Dough: Overmixing develops the gluten in the flour, which can make the dough tough.
- Chill the Dough: Chilling the dough allows the gluten to relax and the butter to firm up.
- Use a Sharp Knife or Pizza Cutter: This will help you cut the dough cleanly without tearing it.
- Don’t Overfill the Danishes: Overfilling can cause the filling to spill out during baking.
- Adjust Baking Time as Needed: Baking times may vary depending on your oven.
- Make Ahead: You can prepare the dough and fillings ahead of time and store them in the refrigerator until you’re ready to assemble and bake the Danishes.
- Other Fruits: Feel free to substitute other fruits for the strawberries, such as blueberries, raspberries, or peaches.
- Different Fillings: You can also try different fillings, such as almond paste, chocolate, or lemon curd.
- Add Nuts: Sprinkle chopped nuts, such as almonds or pecans, over
- Prep Time: 45 minutes
- Cook Time: 20 minutes