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Strawberry Danish

Strawberry Danish pastry with glistening fresh strawberry halves nestled in a creamy filling and finished with pearl sugar crunch. Roll out puff pastry, spread a sweet cream cheese layer, bake until puffed and golden, then glaze with warm apricot jam for a glossy top.
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Prep Time 20 minutes
Cook Time 20 minutes
Rest time 30 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Breakfast, Dessert
Cuisine: Scandinavian
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Puff pastry
  • 1 lb puff pastry
Cream cheese filling
  • 8 oz cream cheese Softened to room temperature for smooth spreading
  • 2 tbsp powdered sugar
  • 0.5 tsp vanilla extract
  • 0.125 salt Use a pinch, to taste
Strawberry topping
  • 1 lb fresh strawberries Halved lengthwise
  • 3 tbsp apricot jam Warm to brush on
  • 1 tbsp pearl sugar

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat the oven to 400°F and line a sheet pan with parchment paper for easy release.
  2. Roll out the thawed puff pastry on the parchment-lined baking sheet, keeping the pastry even in thickness.
Make the cream cheese filling
  1. In a bowl, mix the softened cream cheese, powdered sugar, vanilla extract, and a pinch of salt until smooth and spreadable.
Assemble
  1. Spread the cream cheese mixture evenly over the pastry, leaving a 1-inch border around the edges.
  2. Arrange the strawberry halves in neat rows over the cream cheese filling, pressing lightly so they sit snugly.
  3. Rest the assembled danish for 30 minutes to help the filling set slightly before baking.
Bake and finish
  1. Bake for 18-22 minutes at 400°F until the pastry is golden brown and puffed with visible lift in the corners.
  2. Brush warm apricot jam over the strawberries so the surface looks glossy, then sprinkle with pearl sugar for a crisp top.
  3. Serve warm or at room temperature for the best creamy texture under the set strawberries.

Notes

For the cleanest, crispest edges, keep the 1-inch border free of cream cheese so it puffs higher during baking. Store covered in the fridge for up to 2 days; rewarm briefly in a 350°F oven until just warm. Freezing is not recommended for the best texture after thawing. If you want a dairy-light option, swap in a plant-based cream cheese that softens well for spreading.