Strawberry Cream Cheese Puff Pastry Danish Delight

See Also: Portable Pleasures: My Adventure with Homemade Hand Pies – John Wheeler

Hello, lovely readers! Today, I have a real treat for you all – Strawberry Cream Cheese Puff Pastry Danish Delight. These Danish pastries are perfectly flaky, filled with a luscious cream cheese and strawberry filling, and incredibly easy to make. Let’s get baking!


  • 1 package (about 17 ounces) of frozen puff pastry, thawed
  • 1 cup of fresh strawberries, hulled and sliced
  • 1/2 cup of granulated sugar, divided
  • 8 ounces of cream cheese, at room temperature
  • 1 teaspoon of vanilla extract
  • 1 egg (for egg wash)
  • Powdered sugar for dusting


  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a small bowl, toss the sliced strawberries with half of the granulated sugar, and let them sit for a few minutes to macerate.
  3. In another bowl, combine the cream cheese, the rest of the granulated sugar, and the vanilla extract. Beat until the mixture is smooth and creamy.
  4. On a lightly floured surface, roll out your thawed puff pastry into a large rectangle. Cut the rectangle into 8 squares.
  5. Place a dollop of the cream cheese mixture in the center of each pastry square, then top with the macerated strawberries.
  6. To create the Danish shape, fold each corner of the square towards the center, pinching the corners together. They should slightly overlap over the filling.
  7. Transfer your Danishes onto the prepared baking sheet. Beat the egg in a small bowl, and brush the pastry part of each Danish with the egg wash.
  8. Bake in your preheated oven for 15-20 minutes, or until the pastries are puffed and golden.
  9. Allow your Danish pastries to cool slightly, then dust with powdered sugar just before serving.

And there you have it – Strawberry Cream Cheese Puff Pastry Danish Delight! These pastries are a perfect addition to a brunch spread or a delightful afternoon snack with a cup of tea. Enjoy, and happy baking!

Un Seattle Gourmand

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