This Strawberry Puff Pastry Danish is the Brunch recipe you should try soon. Store-bought puff pastry is filled with a sweetened cream cheese mixture and fresh seasonal strawberries. Finish with an optional sugar glaze or leave it plain for a simpler treat.

Happy Saturday, friends. If you have baking on the agenda this weekend, this easy Strawberry Puff Pastry Danish is a great choice. It makes the most of summer strawberries and comes together quickly using ready-made puff pastry. Below you’ll find clear steps, helpful tips, and photos to guide you through making a beautiful, flaky danish.

These danishes make an elegant brunch or a light dessert. They serve about eight people and pair well with coffee, whipped cream, or a scoop of ice cream. Read on for ingredients, step-by-step instructions, and handy substitutions.

Explore more Puff Pastry Recipes and Ideas for brunch and desserts.

What this cream cheese danish is like

• Difficulty – Moderate. The recipe is straightforward, but take care when cutting and folding the pastry to get a neat braid.
• Flavor – Bright, juicy strawberries balanced with sweet, smooth cream cheese and a crisp, flaky pastry shell.
• Yield – Makes eight generous servings.

Ingredients

• Strawberries – Use ripe, fresh berries. Small to medium berries work best; large berries should be cut into 1 to 1½ inch pieces.
• Cream cheese – Plain cream cheese, softened to room temperature for a smooth filling.
• Sugar – Granulated white sugar to sweeten the cream cheese and for sprinkling on top.
• Vanilla extract – A small amount enhances the filling’s flavor.
• Puff pastry – Ready-rolled frozen puff pastry from the freezer section. If you have a rolled brick, roll it to the required size.
• Egg – One beaten egg for an egg wash to give the pastry a glossy finish.
• Optional glaze – Powdered sugar, milk, and vanilla make a simple glaze to drizzle over the cooled danish.

Note: The full, exact ingredient amounts are included in the recipe card below.

Instructions

1. Prepare the strawberries – Remove stems and slice berries into roughly 1/2 inch pieces. Set aside.
2. Make the cream cheese filling – In a medium bowl, beat softened cream cheese with 1/4 cup granulated sugar and vanilla until very smooth, about 2 minutes.
3. Score and cut the pastry – Unfold the cold puff pastry on parchment. Gently score the center panel and cut equal strips (6–8) along each side to form a braid pattern. See step photos for guidance.
4. Assemble the braid – Spread the cream cheese mixture down the center panel and top with sliced strawberries. Fold the strips over the filling in an overlapping braid, pressing the ends to seal.
5. Chill – Refrigerate the prepared braid for about 20 minutes to firm up the pastry and prevent excessive shrinking in the oven.
6. Preheat and prepare to bake – Heat oven to 350°F (180°C). Line a baking sheet with parchment paper.
7. Brush and bake – Brush the braid with beaten egg, sprinkle with a little sugar, and bake 20–25 minutes or until puffed and golden.
8. Cool – Transfer to a rack and allow to cool about 30 minutes.
9. Finish with glaze (optional) – Whisk together powdered sugar, milk, and a little vanilla until smooth. Drizzle over the cooled danish or let the glaze set before serving.

Recipe tips

• Make ahead: You can assemble the braid up to 8 hours ahead. Cover and refrigerate, then add the egg wash just before baking.
• Keep the pastry cold: Cold puff pastry is much easier to cut and fold. If it warms up, chill briefly before continuing.
• Chill before baking: Refrigerating the assembled braid helps the layers set so the pastry puffs evenly in the oven.

Substitutions

• Pastry: Store-bought puff pastry is ideal, but you can use shortcrust, filo sheets, or even a prepared pie crust if needed.
• Fruit: Swap strawberries for other berries such as blueberries, raspberries, or blackberries, or use a mix for varied flavor and texture.

Serving and storage

Serve the danish warm or at room temperature for brunch or as a light dessert. Recommended accompaniments include fresh whipped cream, vanilla ice cream, custard, or a spoonful of lemon curd.

• Store leftovers covered in the refrigerator for 2–3 days. Reheat briefly in a low oven to refresh the pastry.
• These danishes can be frozen for up to two weeks. Wrap tightly and thaw before reheating.

Frequently asked questions

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