A Taste of Danish Tradition
The Danish pastry, or wienerbrød, originated in Denmark in the 19th century when Austrian bakers introduced laminated dough techniques. These buttery, flaky pastries became a Danish specialty and quickly spread worldwide. The Strawberry Danish is a modern twist on the classic, pairing the rich, creamy center with sweet strawberries and glaze — a perfect combination of European pastry craftsmanship and fresh, fruity flavor.
Strawberry Danish Pastries – Easy & Delicious Homemade Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 8 pastries 1x
Description
These Strawberry Danish Pastries are flaky, buttery, and bursting with sweet strawberry flavor — the ultimate treat for spring brunches, Mother’s Day, or weekend breakfasts. With golden puff pastry, a creamy cream cheese filling, and juicy strawberry topping, this recipe delivers bakery-quality results in just minutes. They’re elegant, simple to make, and guaranteed to impress your guests with their irresistible aroma and taste!
Ingredients
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1 sheet puff pastry, thawed
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4 oz cream cheese, softened
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2 tbsp sugar
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½ tsp vanilla extract
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1 cup fresh strawberries, sliced
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2 tbsp strawberry jam or preserves
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1 egg, beaten (for egg wash)
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½ cup powdered sugar
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1–2 tbsp milk (for glaze)
Instructions
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Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
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In a bowl, mix cream cheese, sugar, and vanilla until smooth.
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Roll out puff pastry and cut into 8 equal squares.
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Score a small border around each square and lightly brush the edges with beaten egg.
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Spread 1 tablespoon of cream cheese filling inside each border.
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Toss strawberries with strawberry jam, then spoon over cream cheese layer.
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Bake for 15–18 minutes, or until golden brown and puffed.
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Mix powdered sugar and milk for glaze; drizzle over cooled pastries.
Notes
Substitute other fruits like raspberries or blueberries for a seasonal variation.
Use store-bought croissant dough for a quicker version.
Best enjoyed warm or at room temperature the same day they’re baked.
FAQ
1. Can I use frozen strawberries?
Yes! Just thaw and drain them well before mixing with jam to avoid excess liquid that can make the pastry soggy.
2. Can I make these ahead of time?
Definitely. Assemble the pastries and refrigerate them unbaked overnight. Bake fresh the next morning for the best texture and flavor.
3. What’s the secret to keeping the pastry crisp?
Bake on parchment paper and avoid overfilling with fruit. Also, make sure the oven is fully preheated before baking for maximum puff and flakiness.
