Cream cheese Danish
Made with homemade Danish pastry (puff pastry instructions are included), this Cream cheese Danish recipe with cream cheese filling and fresh strawberries is a buttery and flaky treat you can make for breakfast or your coffee break.
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Servings: 12 servings
Calories: 283kcal
Equipment
- Parchment paper
- Pizza Cutter or a long sharp knife
- Pastry brush
Ingredients
- 1 batch Danish pastry or use one 9”x 14” (23cm by 36cm) sheet store-bought puff pastry
- 150 g cream cheese cold
- 40 g powdered sugar
- Zest of one lemon
- 1 teaspoon vanilla extract
- 150 g fresh strawberries you can use any berry you like or skip adding them
- 1 egg yolk
- 1 tablespoon milk
Instructions
- Preheat the oven to 190C (370F) and line two baking sheets with parchment paper. If you use puff pastry, follow the baking temperature and time mentioned on the package.
- In a bowl, add the cream cheese, sugar, lemon zest, and vanilla extract. Whisk to combine. Place the filling into a piping bag and cut off the end. Or you can spoon the filling right on top of your pastry squares.
- Cut your Danish pastry (if you use store-bought puff pastry, thaw it until softened first) into twelve 3” by 3” (8cm by 8cm) squares. Prick the center, where the filling will be, with the fork several times.
- Spread around 1 tablespoon of the filling in the center of each square.
- Arrange strawberry cubes on top. I used 3-4 slices per portion.
- If you use my Danish pastry, cover arranged squares with plastic wrap and let them proof for 20-40 minutes at room temperature or until puffy before baking. If you use puff pastry, bake right away.
- Whisk the egg yolk and milk in a bowl and brush on exposed pastry corners. Bake one sheet at a time for 16-18 minutes or until deep golden and puffed up.
Video
Notes
Store them in paper bags at room temperature for up to two days.
You can freeze them for up to 2 months, but pastries thawed and warmed up in the oven will never taste the same as freshly-made ones. The texture won’t be the same. So, I would recommend cutting Danish pastry dough into squares and flash-freezing them. Then, transfer them into a Ziplock bag with pieces of parchment paper in between. Keep them in the freezer for 2-3 months. Thaw in the fridge until softened. Then, assemble, proof, and bake to have delicious cream cheese Danishes.
Nutrition
Nutrition Facts
Cream cheese Danish
Serving Size
1 serving
Amount per Serving
Calories
283
% Daily Value*
Fat
20
g
31
%
Saturated Fat
6
g
38
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
10
g
Cholesterol
29
mg
10
%
Sodium
138
mg
6
%
Potassium
64
mg
2
%
Carbohydrates
23
g
8
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
4
g
8
%
Vitamin A
193
IU
4
%
Vitamin C
7
mg
8
%
Calcium
22
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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