Strawberry Cream Cheese Danishes: Prepare to be transported to a Parisian patisserie with every single bite! Imagine flaky, golden-brown pastry, bursting with a sweet and tangy strawberry filling, all nestled atop a creamy, decadent cream cheese base. This isn’t just a breakfast treat; it’s an experience.
The history of the Danish pastry, or “wienerbrød” as it’s known in Denmark, is surprisingly Austrian! Bakers from Vienna brought their techniques to Denmark in the mid-19th century, and the Danes quickly adapted and perfected the recipe, creating the delightful variations we know and love today. While traditionally filled with custard or fruit preserves, the addition of cream cheese elevates these pastries to a whole new level of indulgence.
What makes Strawberry Cream Cheese Danishes so irresistible? It’s the perfect combination of textures and flavors. The crisp, buttery layers of the pastry give way to the smooth, rich cream cheese and the bright, fruity strawberry filling. They’re surprisingly easy to make at home, allowing you to impress your friends and family with a bakery-worthy treat without spending hours in the kitchen. Whether you’re enjoying them for breakfast, brunch, or a special dessert, these danishes are guaranteed to bring a smile to your face. Get ready to bake up a batch of pure happiness!
Ingredients:
- For the Dough:
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup warm water (105-115°F)
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs, lightly beaten
- ½ cup milk, warmed slightly
- 4 cups all-purpose flour, plus more for dusting
- For the Cream Cheese Filling:
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- For the Strawberry Topping:
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- For the Egg Wash:
- 1 large egg, beaten
- 1 tablespoon milk
- For the Glaze (Optional):
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Preparing the Dough:
- Activate the Yeast: In a small bowl, dissolve the yeast in the warm water. Add a pinch of sugar (from the ½ cup) to help activate it. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is alive and active. If it doesn’t foam, your yeast might be old, and you’ll need to start over with fresh yeast.
- Combine Wet Ingredients: In a large bowl (or the bowl of a stand mixer), combine the remaining sugar, salt, softened butter, beaten eggs, and warmed milk. Mix well until everything is nicely incorporated.
- Add Yeast Mixture: Pour the activated yeast mixture into the wet ingredients and stir gently to combine.
- Gradually Add Flour: Gradually add the flour, one cup at a time, mixing well after each addition. If using a stand mixer, use the dough hook attachment. If mixing by hand, use a sturdy spoon or your hands. The dough will start to come together and form a shaggy mass.
- Knead the Dough: Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic. If using a stand mixer, knead with the dough hook for 6-8 minutes. The dough should be slightly tacky but not sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
- First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl with plastic wrap or a clean kitchen towel. Let it rise in a warm place for 1-1.5 hours, or until doubled in size. This is crucial for developing the flavor and texture of the danishes.
Preparing the Cream Cheese Filling:
- Cream Together: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Make sure your cream cheese is truly softened; otherwise, you’ll end up with lumps.
- Add Egg Yolk and Vanilla: Add the egg yolk and vanilla extract and beat until well combined. The egg yolk adds richness and helps bind the filling.
- Incorporate Flour: Stir in the flour until just combined. The flour helps to stabilize the filling and prevent it from becoming too runny during baking. Be careful not to overmix.
- Refrigerate: Cover the bowl with plastic wrap and refrigerate the cream cheese filling until ready to use. This will help it firm up and make it easier to work with.
Preparing the Strawberry Topping:
- Combine Strawberries and Sugar: In a medium saucepan, combine the sliced strawberries and sugar. Let them sit for about 15-20 minutes, allowing the strawberries to macerate and release their juices. This will create a more flavorful and syrupy topping.
- Cook the Strawberries: Place the saucepan over medium heat and bring the strawberry mixture to a simmer. Cook for about 5-7 minutes, or until the strawberries have softened and released more of their juices.
- Add Lemon Juice and Cornstarch: In a small bowl, whisk together the lemon juice and cornstarch until smooth. This will prevent lumps from forming.
- Thicken the Topping: Pour the cornstarch mixture into the simmering strawberry mixture and stir constantly until the topping thickens. This should only take a minute or two. Be careful not to overcook it, or it will become too thick.
- Cool Completely: Remove the saucepan from the heat and let the strawberry topping cool completely. As it cools, it will thicken further. You can speed up the cooling process by transferring it to a shallow dish.
Assembling and Baking the Danishes:
- Punch Down the Dough: Once the dough has doubled in size, gently punch it down to release the air.
- Divide and Roll Out: Turn the dough out onto a lightly floured surface. Divide the dough in half. Roll out one half of the dough into a large rectangle, about 12×18 inches. Repeat with the other half of the dough.
- Cut into Squares: Using a pizza cutter or a sharp knife, cut each rectangle into 12 equal squares (for a total of 24 squares).
- Prepare Baking Sheets: Line two baking sheets with parchment paper.
- Assemble the Danishes: Place the dough squares onto the prepared baking sheets, leaving some space between each square.
- Add Filling and Topping: Gently press down the center of each square to create a slight indentation. Spoon about 1-2 tablespoons of the cream cheese filling into the center of each square. Top with about 1-2 tablespoons of the cooled strawberry topping. Don’t overfill, or the filling will spill out during baking.
- Second Rise: Cover the baking sheets with plastic wrap or a clean kitchen towel and let the danishes rise for another 30-45 minutes. This second rise will help them become light and fluffy.
- Preheat Oven: While the danishes are rising, preheat your oven to 375°F (190°C).
- Prepare Egg Wash: In a small bowl, whisk together the egg and milk to make the egg wash.
- Brush with Egg Wash: Gently brush the edges of the danishes with the egg wash. This will give them a beautiful golden-brown color.
- Bake: Bake for 15-20 minutes, or until the danishes are golden brown and the filling is set. Keep a close eye on them, as baking times may vary depending on your oven.
- Cool: Remove the danishes from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
Glaze (Optional):
- Whisk Together: In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Add more milk, one teaspoon at a time, until you reach your desired consistency.
- Drizzle or Spread: Once the danishes are completely cool, drizzle the glaze over the top or spread it evenly with a knife.
- Let Set: Let the glaze set for a few minutes before serving.
Tips for Success:
- Use Room Temperature Ingredients: Using room temperature ingredients, especially the butter and cream cheese, will ensure that everything mixes together smoothly and evenly.
- Don’t Overmix the Dough: Overmixing the dough can result in tough danishes. Mix until just combined, and then knead until smooth and elastic.
- Let the Dough Rise Properly: Allowing the dough to rise properly is crucial for developing the flavor and texture of the danishes. Be patient and let it rise until doubled in size.
- Cool the Strawberry Topping Completely: Cooling the strawberry topping completely will prevent it from melting the cream cheese filling during baking.
- Store Properly: Store leftover danishes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
Variations:
- Other Fruit Toppings: Feel free to substitute the strawberries with other fruits, such as blueberries,
Conclusion:
And there you have it! These Strawberry Cream Cheese Danishes are truly a must-try recipe, and I’m confident they’ll become a new favorite in your household. The flaky, buttery pastry, the tangy-sweet cream cheese filling, and the burst of fresh strawberry flavor create a symphony of textures and tastes that’s simply irresistible. They’re surprisingly easy to make, especially with my step-by-step instructions, and the results are far more impressive than anything you could buy at a bakery.
But why are these danishes so special? It’s the perfect balance of flavors and textures. The slight tang of the cream cheese cuts through the sweetness of the strawberries, while the flaky pastry provides a delightful contrast to the smooth filling. They’re also incredibly versatile. While I’ve focused on strawberry, feel free to experiment with other fruits like blueberries, raspberries, or even a mix of berries for a truly vibrant danish. You could also add a touch of lemon zest to the cream cheese filling for an extra zing, or sprinkle some chopped nuts on top before baking for added crunch.
Serving suggestions? Oh, the possibilities! These danishes are perfect for a weekend brunch, a special occasion breakfast, or even a delightful afternoon treat. Imagine serving them warm with a scoop of vanilla ice cream or a dollop of whipped cream. They also pair beautifully with a cup of coffee or tea. For a more elegant presentation, dust them with powdered sugar or drizzle them with a simple glaze made from powdered sugar and milk. If you’re feeling adventurous, you could even try making a homemade strawberry sauce to drizzle over the top.
Beyond the classic serving suggestions, consider these variations to truly make the recipe your own. For a richer flavor, use a full-fat cream cheese. If you’re watching your sugar intake, you can substitute the granulated sugar with a sugar alternative. And for those who are gluten-free, there are now many excellent gluten-free puff pastry options available that work beautifully in this recipe. Don’t be afraid to experiment and find what works best for you and your taste buds!
I truly believe that anyone can make these Strawberry Cream Cheese Danishes, regardless of their baking experience. The key is to follow the instructions carefully and don’t be afraid to ask questions if you get stuck. Baking should be fun and rewarding, and I hope this recipe brings you joy and deliciousness.
So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to create some magic in the kitchen! I’m so excited for you to try this recipe and experience the joy of homemade danishes.
And most importantly, I want to hear about your experience! Did you make any variations? Did you encounter any challenges? What did your family and friends think? Please share your photos and stories in the comments below. I love seeing your creations and hearing about your baking adventures. Your feedback helps me improve my recipes and inspire other bakers. Happy baking, and enjoy your delicious Strawberry Cream Cheese Danishes!
Strawberry Cream Cheese Danishes: A Delicious & Easy Recipe
Flaky homemade strawberry cream cheese danishes with a sweet cream cheese filling, vibrant strawberry topping, and optional glaze.
Ingredients
- 2 ¼ teaspoons (1 packet) active dry yeast
- ¼ cup warm water (105-115°F)
- ½ cup granulated sugar
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 2 large eggs, lightly beaten
- ½ cup milk, warmed slightly
- 4 cups all-purpose flour, plus more for dusting
- 8 ounces cream cheese, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 1 tablespoon all-purpose flour
- 1 pound fresh strawberries, hulled and sliced
- ¼ cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 1 large egg, beaten
- 1 tablespoon milk
- 1 cup powdered sugar
- 2-3 tablespoons milk
- ½ teaspoon vanilla extract
Instructions
- In a small bowl, dissolve the yeast in the warm water. Add a pinch of sugar (from the ½ cup) to help activate it. Let it stand for 5-10 minutes, or until foamy.
- In a large bowl (or the bowl of a stand mixer), combine the remaining sugar, salt, softened butter, beaten eggs, and warmed milk. Mix well.
- Pour the activated yeast mixture into the wet ingredients and stir gently to combine.
- Gradually add the flour, one cup at a time, mixing well after each addition.
- Turn the dough out onto a lightly floured surface. Knead for 8-10 minutes, or until the dough is smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat all sides. Cover and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
- In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the egg yolk and vanilla extract and beat until well combined. Stir in the flour until just combined. Refrigerate until ready to use.
- In a medium saucepan, combine the sliced strawberries and sugar. Let them sit for about 15-20 minutes. Place the saucepan over medium heat and bring the strawberry mixture to a simmer. Cook for about 5-7 minutes, or until the strawberries have softened and released more of their juices. In a small bowl, whisk together the lemon juice and cornstarch until smooth. Pour the cornstarch mixture into the simmering strawberry mixture and stir constantly until the topping thickens. Cool completely.
- Once the dough has doubled in size, gently punch it down to release the air.
- Turn the dough out onto a lightly floured surface. Divide the dough in half. Roll out one half of the dough into a large rectangle, about 12×18 inches. Repeat with the other half of the dough.
- Using a pizza cutter or a sharp knife, cut each rectangle into 12 equal squares (for a total of 24 squares).
- Line two baking sheets with parchment paper.
- Place the dough squares onto the prepared baking sheets, leaving some space between each square.
- Gently press down the center of each square to create a slight indentation. Spoon about 1-2 tablespoons of the cream cheese filling into the center of each square. Top with about 1-2 tablespoons of the cooled strawberry topping.
- Cover the baking sheets with plastic wrap or a clean kitchen towel and let the danishes rise for another 30-45 minutes.
- While the danishes are rising, preheat your oven to 375°F (190°C).
- In a small bowl, whisk together the egg and milk to make the egg wash.
- Gently brush the edges of the danishes with the egg wash.
- Bake for 15-20 minutes, or until the danishes are golden brown and the filling is set.
- Remove the danishes from the oven and let them cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle the glaze over the top or spread it evenly with a knife. Let set for a few minutes before serving.
Notes
- Use room temperature ingredients for best results.
- Don’t overmix the dough.
- Let the dough rise properly for optimal flavor and texture.
- Cool the strawberry topping completely before assembling the danishes.
- Store leftover danishes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days.
- Feel free to substitute the strawberries with other fruits, such as blueberries.
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