Strawberry Cream Cheese Danishes

These strawberry cream cheese danishes are delightfully flaky, creamy, and fruity—everything you want in a pastry, with hardly any effort at all.

Recipe and image compliments of Brit from Whisked Away Kitchen

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Strawberry Cream Cheese Danishes

Prep Time35

Cook Time18

Servings:

Ingredients

2 puff pastry sheets thawed
8 strawberries sliced
8 ounces Hiland Cream Cheese softened
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 large egg separated into yolk and white
Coarse sugar for sprinkling optional

Instructions

Preheat oven to 400°F. Line a baking sheet with parchment paper.
In a bowl, beat the softened cream cheese, sugar, vanilla, and egg yolk until smooth and creamy. Set aside.
Unroll the puff pastry sheets. Lightly smooth any seams with a rolling pin. Cut each sheet into 4 equal squares (8 squares total). Place the squares on the prepared baking sheet.
Gently fold the corners of each square toward the center, lightly pressing to seal. If needed, dab a tiny bit of water to help the dough stick. Use a fork to prick the center of each pastry.
Spoon about 2 tablespoons of cream cheese filling into the center of each square, then top with 3 strawberry slices. If the puff pastry has gotten warm, chill the formed pastries in the refrigerator for 15 minutes before finishing.
Lightly beat the egg white and brush over the pastry edges. Sprinkle with coarse sugar if desired.
Bake for 15–18 minutes, or until the pastry is golden brown and puffed.

Ingredients for strawberry Danishes laid out on a light stone surface, including puff pastry, a bowl of sliced strawberries, an egg, sugar, and a package of Hiland Cream Cheese.

A bowl of thick and creamy yellow filling, swirled to a smooth finish, ready for use in pastries.

Two unbaked puff pastry squares folded into a pinwheel shape and docked with a fork, arranged on a dark baking tray, ready to be filled and baked.

A top-down view of two unbaked strawberry danishes on a dark baking sheet, filled with cream cheese and topped with strawberry slices, on a speckled countertop.

They’re easy to make and will always impress guests at breakfast or brunch

With golden pastry, rich cream cheese, and sweet strawberries, these danishes are perfect for entertaining or treating yourself to something special.

Why We Love This Recipe

Using puff pastry as the base makes these pastries achievable for any skill level, while a few easy techniques ensure bakery-quality results. They’re perfect for weekend baking projects or when you want to impress guests without spending hours in the kitchen. The strawberries can also be swapped out for your favorite seasonal fruit.

Ingredient Notes

Puff Pastry: The shortcut to flaky, buttery layers without the hassle of homemade dough. Keep it cold until ready to use for the best texture.

Hiland Cream Cheese: Soften it properly for a smooth, lump-free filling. Cold cream cheese won’t blend well.

Strawberries: Fresh is best here! Slice them evenly so they bake evenly. If strawberries aren’t in season, try raspberries or blueberries instead.

Egg Wash: The secret to that glossy, golden finish. Don’t skip it!

Step by Step Instructions

Prepare the filling: Start with properly softened cream cheese – this is crucial for a smooth texture. Beat in the sugar, vanilla and egg yolk until the sugar is completely dissolved. Don’t discard the egg white – we’ll use it in the final step!
Shape the pastry: Work quickly to keep the puff pastry cold. After cutting into squares, fold the corners toward the center to create an octagon shape – don’t press too hard or you’ll compress the flaky layers. Use a fork to prick the centers; this prevents them from puffing up too much in the oven.
Fill and chill: Divide the filling among the pastries, then top with strawberry slices. If the pastry has warmed up at all, chill for 15 minutes before baking. This ensures maximum puff and prevents spreading.
Bake to perfection: Brush the egg white onto the pastry and bake at 400°F until deeply golden – this high heat gives the pastry its lift and that perfect crisp texture. Let cool slightly before serving so the filling can set.

Expert Tips and Tricks

Keep it cold: Puff pastry loves the cold. If it gets too warm while shaping, pop it in the fridge for 15 minutes before baking.
Uniform slices: Cut strawberries evenly so they bake at the same rate. Too thick, and they’ll release too much juice; too thin, and they’ll dry out.
Prevent sogginess: If your strawberries are extra juicy, pat the slices dry with a paper towel before adding to avoid excess juice.

Make Ahead and Storage Instructions

You can prepare the filling a day in advance and store it in the refrigerator. Assemble the pastries just before baking for best results.

Leftover pastries can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 2 months. Thaw frozen danishes in the refrigerator overnight. Reheat in the microwave or in an oven at 300°F.

A close-up of an unbaked danish pastry with golden sugar-dusted puff pastry, filled with cream cheese mixture and topped with fresh sliced strawberries.

A top-down view of two baked strawberry cream cheese danishes on a black baking sheet, their golden brown pastry dusted with coarse sugar and garnished with fresh thyme.

Close-up of a flaky strawberry Danish pastry topped with sliced strawberries and a few thyme leaves on a light beige surface, partially resting on a gray linen napkin.

Serve them warm and watch them disappear—they’re as beautiful as they are delicious!

Serving Ideas

These danishes are best when served warm from the oven alongside your favorite coffee or tea. For special occasions, add a dusting of powdered sugar or drizzle with vanilla glaze. They also make wonderful edible gifts—package in pastry boxes lined with parchment for a professional touch!

For more delicious recipes, visit Hiland Dairy’s recipe page.