If you love the idea of tender, flaky pastry filled with luscious cream cheese and vibrant fruit, you are going to adore this Strawberry Lemon Cream Cheese Danish Recipe. It brings together the buttery crunch of puff pastry, the tangy sweetness of fresh strawberries, and the bright zing of lemon in a way that feels both indulgent and effortlessly elegant. Whether you’re making breakfast for guests, a weekend treat, or simply craving a beautiful pastry to brighten your day, this recipe is a personal favorite that never fails to impress.
Ingredients You’ll Need
This recipe shines because of its simple yet essential ingredients, each adding a crucial element to the overall flavor and texture. From creamy richness to fresh fruit brightness and the crisp flakiness of the pastry, every item is thoughtfully chosen.
- Frozen sheet puff pastry: The foundation for the flaky, buttery texture that makes these danishes irresistible.
- Cream cheese: Brings smooth, tangy creaminess that perfectly balances the fruit topping.
- White granulated sugar: Adds necessary sweetness to both the cream cheese filling and the strawberries.
- Pure vanilla extract: Enhances flavor depth in the cream cheese mixture.
- Fresh strawberries: Provides juicy, natural sweetness and vibrant color.
- Cornstarch: Thickens strawberry juices to keep the filling from becoming soggy.
- Large egg and water: Creates an egg wash to ensure a golden, shiny crust.
- Powdered sugar: Combines with lemon to make a bright, tangy icing.
- Lemon zest and juice: Adds a refreshing citrus zing that cuts through the sweetness beautifully.
How to Make Strawberry Lemon Cream Cheese Danish Recipe
Step 1: Thaw the Puff Pastry
Begin by removing the frozen puff pastry sheet from the freezer and letting it sit at room temperature for about 30 minutes. This gentle thawing helps the pastry become pliable, so it’s easy to roll and shape without tearing.
Step 2: Prepare the Cream Cheese Mixture
While the pastry is thawing, whip the cream cheese with a hand mixer on high speed until smooth and creamy. Add 3 tablespoons of white granulated sugar and continue beating to incorporate. Finally, stir in 1 teaspoon of pure vanilla extract for a subtle aromatic touch that elevates the filling.
Step 3: Prepare the Strawberry Filling
Wash, dry, and slice 2 cups of fresh strawberries thinly so they bake evenly. Toss them gently with 1/2 tablespoon cornstarch and 1/2 tablespoon sugar. This simple step keeps the juices nice and thick during baking, preventing the danish from becoming soggy while amplifying the natural strawberry sweetness.
Step 4: Roll and Cut the Pastry
Lightly flour your countertop and lay out the slightly thawed puff pastry. Roll it out just enough to smooth out any seams, creating a unified sheet. Use a pizza cutter to cut the pastry lengthwise in half, then each half into thirds, yielding six rectangles. Transfer these to a greased cookie sheet for easy baking.
Step 5: Score the Borders
With a sharp knife, lightly score (don’t cut through) a 1/4 inch border around each rectangle. This technique allows the edges to puff up nicely while keeping the filling contained in the center, giving the danishes their classic look.
Step 6: Fill the Pastries
Place about 1 tablespoon of the cream cheese mixture in the center of each rectangle and spread gently toward the scored border, leaving a small edge around. Arrange the strawberry slices over the cream cheese, but don’t cover it completely—letting some of the cream cheese peek through creates a beautiful, layered effect.
Step 7: Apply the Egg Wash
Whisk together 1 large egg with 2 teaspoons of water to make the egg wash. Using a pastry brush, carefully brush the edges of each rectangle. This step is the secret to achieving that irresistible glossy, golden finish when baked.
Step 8: Bake the Danishes
Preheat your oven to 400°F (200°C). Bake the pastries for 20 to 25 minutes, or until the puff pastry looks evenly golden and crispy. The smell filling your kitchen will already be a delicious sign of success!
Step 9: Make the Lemon Icing
While the danishes bake, mix together 1/2 cup sifted powdered sugar with the zest of half a lemon and 2 to 3 teaspoons of lemon juice. Stir until smooth and thick yet pourable—it will add the perfect citrus finish to your warm pastries.
Step 10: Drizzle and Serve
Once the danishes are out of the oven and cooled slightly, drizzle the lemon icing generously over the top. This bright, tangy glaze contrasts beautifully with the rich cream cheese and sweet strawberries for a truly memorable bite.
How to Serve Strawberry Lemon Cream Cheese Danish Recipe
Garnishes
For a lovely finishing touch, consider sprinkling some extra fresh lemon zest or a few mint leaves over the iced danishes. These small additions brighten the presentation and complement the flavors with extra freshness.
Side Dishes
Pair this danish with a light cup of coffee or tea for a delightful breakfast or brunch. Fresh fruit salad or a dollop of whipped cream on the side can also make the whole experience feel even more special.
Creative Ways to Present
Want to impress guests? Arrange the danishes on a tiered serving tray or on a rustic wooden board with fresh strawberries and lemon wedges scattered around. You could also serve them alongside a bowl of lemon curd for an extra citrus kick.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, place them in an airtight container and store in the refrigerator. They will stay fresh for up to 2 days, though best enjoyed on the first day for peak flakiness.
Freezing
You can freeze baked danishes by wrapping each piece individually in plastic wrap and placing them in a freezer-safe bag. They will keep for up to 1 month. Thaw overnight in the fridge before reheating.
Reheating
Reheat danishes in a preheated 350°F oven for about 5 to 7 minutes to revive the crispiness of the puff pastry without drying out the filling. Avoid microwaving to keep the texture just right.
FAQs
Can I use fresh lemon juice instead of bottled?
Absolutely! Fresh lemon juice gives a brighter and more natural citrus flavor, which elevates the lemon icing wonderfully. Just be sure to strain out any seeds before mixing.
Is there a substitute for puff pastry?
Puff pastry gives that signature flaky texture, but if you’re in a pinch, you could try using phyllo dough for a lighter crisp or crescent roll dough for a softer pastry. The taste will vary slightly but still be delicious.
Can this recipe be made vegan?
To make a vegan version, use a plant-based cream cheese and puff pastry made without butter or animal products. Substitute the egg wash with a mixture of milk alternative and maple syrup for a golden finish.
How do I prevent the strawberries from making the pastry soggy?
Mixing the strawberry slices with cornstarch helps thicken their juices while baking, and scoring a border in the pastry keeps the filling contained. Also, avoid using overly ripe strawberries, which can release excessive liquid.
Can I add other fruits instead of strawberries?
Definitely! Blueberries, raspberries, or peach slices can be excellent alternatives or additions. Just adjust the sweetness and cornstarch accordingly to balance their moisture content.
Final Thoughts
This Strawberry Lemon Cream Cheese Danish Recipe is one of those magical treats that looks stunning and tastes even better. It brings together classic flavors with a fresh twist that makes you want to bake it again and again. I truly hope you give this recipe a try and enjoy every flaky, creamy, fruity bite as much as I do.
Print
Strawberry Lemon Cream Cheese Danish Recipe
- Prep Time: 35 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
Description
This Strawberry Danish recipe features flaky puff pastry filled with a creamy vanilla-scented cream cheese mixture topped with fresh, sweetened strawberries. The pastries are baked until golden brown and finished with a tangy lemon icing that adds a refreshing citrus note. Perfect for breakfast, brunch, or a delightful dessert, these Danish pastries are easy to prepare and visually impressive.
Ingredients
Puff Pastry and Filling
- 1 Frozen sheet puff pastry (thawed slightly)
- 4 oz Cream cheese (room temperature)
- 3 TBSP White granulated sugar
- 1 tsp Pure vanilla extract
- 2 cups Strawberries (washed, dried, cut into thin slices)
- 1/2 TBSP Cornstarch
- 1/2 TBSP White granulated sugar
- 1 Large egg
- 2 tsp Water
Lemon Icing
- 1/2 cup Powdered sugar (sifted)
- Zest of half a lemon
- 2–3 tsp Lemon juice
Instructions
- Thaw Puff Pastry: Take the frozen sheet of puff pastry out of the freezer and place it on the counter. Let it sit for about 30 minutes to slightly thaw, making it easier to work with.
- Prepare Cream Cheese Mixture: While the pastry is thawing, use a hand mixer to beat the cream cheese on high speed for 1 minute until smooth. Add in 3 tablespoons of white granulated sugar and beat again on high for another minute. Mix in 1 teaspoon of pure vanilla extract until fully incorporated.
- Prepare Strawberries: Wash, dry, and thinly slice 2 cups of strawberries. Place them in a bowl and gently mix in 1/2 tablespoon of cornstarch and 1/2 tablespoon of white granulated sugar. This will help thicken the strawberry juices during baking.
- Roll Out Puff Pastry: Lightly flour your countertop and place the thawed puff pastry sheet down. Roll it out slightly to blend the seams together, creating an even surface.
- Cut Pastry: Using a pizza cutter, cut the pastry sheet in half lengthwise. Then cut each half into thirds, resulting in six rectangles. Transfer these rectangles to a cookie sheet sprayed with non-stick baking spray. Using a sharp knife, score a 1/4 inch border around each rectangle without cutting all the way through.
- Fill Pastries: Spoon about 1 tablespoon of the cream cheese mixture into the center of each rectangle. Spread the cream cheese gently towards the scored border using the back of a spoon, being careful not to break the edge. Arrange the sliced strawberries delicately on top of the cream cheese, leaving some cream cheese visible around the edges.
- Apply Egg Wash: In a small bowl, whisk together 1 large egg and 2 teaspoons of water. Using a pastry brush, lightly brush the egg wash onto the edges of each pastry rectangle to ensure a golden, shiny crust when baked.
- Bake: Preheat your oven to 400°F (200°C). Bake the pastries on the prepared cookie sheet for 20 to 25 minutes, or until the puff pastry is fully cooked and golden brown.
- Prepare Lemon Icing: While the pastries bake, combine 1/2 cup sifted powdered sugar with the zest of half a lemon and 2 to 3 teaspoons of lemon juice. Stir until the icing is smooth and pourable but thick enough to avoid melting too quickly on the warm pastry.
- Finish and Serve: Remove the baked Danish pastries from the oven and allow them to cool for a few minutes. Drizzle the lemon icing over the warm pastries before serving for a refreshing citrus finish.
Notes
- Make sure to allow the puff pastry to thaw slightly for easier handling but do not let it become too soft or sticky.
- Scoring the edges of the pastry helps create a raised border that keeps the filling intact during baking.
- The cornstarch in the strawberries helps prevent them from releasing too much juice and making the pastry soggy.
- You can substitute lemon juice in the icing with orange juice for a different citrus flavor.
- Serve the Danish pastries warm for the best texture and flavor.
