Strawberry Cream Cheese Danish

Strawberry Cream Cheese Danish: A Delightful Breakfast Pastry

The Strawberry Cream Cheese Danish is a beloved pastry that combines the flaky, buttery texture of Danish dough with the rich tang of cream cheese and the sweet burst of fresh strawberries. Whether served at weekend brunches, holiday gatherings, or as an indulgent treat with morning coffee, this pastry never fails to impress. With its golden layers, creamy filling, and vibrant fruit topping, it’s no wonder this danish has become a staple in bakeries and home kitchens alike.

The History of the Danish Pastry

The origins of the Danish pastry trace back to the 19th century in Denmark, although its roots are surprisingly influenced by Austrian bakers. In the 1850s, a labor dispute among Danish bakery workers led bakery owners to hire skilled bakers from Austria. These bakers brought with them techniques for creating laminated dough—similar to puff pastry—which eventually evolved into what we now know as the Danish pastry, or “wienerbrød” (Vienna bread) in Denmark.

Over time, Danish bakers adapted the recipe, incorporating more fat and developing the rich, tender crumb we associate with modern danishes. The pastry spread throughout Scandinavia and eventually made its way to North America, where American bakers began experimenting with fillings like fruit preserves, custard, and cream cheese. The Strawberry Cream Cheese Danish emerged as a popular variation in the mid-20th century, combining the tangy richness of American-style cream cheese with seasonal berries, particularly strawberries, which added freshness and natural sweetness.

Today, this pastry is celebrated not only for its delicious flavor but also for its versatility. It can be found in countless variations—from homemade versions using scratch-made dough to quick adaptations using puff pastry or crescent rolls—and remains a symbol of comfort, celebration, and culinary craftsmanship.

Ingredients Breakdown: What Makes This Danish Special

The magic of the Strawberry Cream Cheese Danish lies in its balance of textures and flavors. Each ingredient plays a vital role in creating a harmonious and satisfying pastry. Below is a detailed breakdown of the key components:

• Flour: All-purpose flour forms the backbone of the dough, providing structure through gluten development. Some recipes may use bread flour for extra chewiness or a blend with pastry flour for tenderness.
• Butter: High-fat, unsalted butter is essential for both the dough and the lamination process. It creates the flaky layers when chilled and baked, while also contributing rich flavor. European-style butter (with 82–86% fat content) is preferred for superior results.
• Cream Cheese: Full-fat cream cheese adds a luxurious, slightly tangy filling that contrasts beautifully with the sweet strawberries. It should be softened to room temperature for easy mixing and smooth texture.
• Strawberries: Fresh, ripe strawberries provide juicy sweetness and a pop of color. They can be used raw, lightly macerated, or cooked into a jam-like glaze for a more intense flavor.
• Sugar: Granulated sugar sweetens the dough and filling, while powdered sugar is often used in glazes. Brown sugar can add depth in some variations.
• Eggs: Eggs enrich the dough and help bind the cream cheese filling. They also contribute to browning during baking.
• Yeast: Active dry or instant yeast leavens the dough, giving it lift and airy pockets. Proper proofing is crucial for the right texture.
• Milk: Warm milk activates the yeast and adds softness to the dough. Whole milk is recommended for richness.
• Vanilla Extract: Pure vanilla enhances the overall flavor profile, especially in the cream cheese filling.
• Lemon Zest or Juice: A touch of lemon brightens the strawberry flavor and cuts through the richness of the cream cheese.
• Almond Paste (Optional): Some gourmet versions include almond paste in the filling for a nutty complexity reminiscent of frangipane.
• Egg Wash: A beaten egg or egg yolk brushed on the dough before baking gives the danish a glossy, golden finish.
• Glaze: A simple powdered sugar and milk (or lemon juice) glaze adds sweetness and visual appeal once the pastry is baked.

Step-by-Step Recipe: How to Make Strawberry Cream Cheese Danish from Scratch

While making danish from scratch requires patience, the result is well worth the effort. Follow these detailed steps to create a stunning and delicious Strawberry Cream Cheese Danish at home.

Ingredients

For the Danish Dough:

• 4 cups (500g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 1/2 teaspoons salt
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1 cup (240ml) warm whole milk (110°F/43°C)
• 3 large eggs, divided
• 1 cup (227g) unsalted butter, cold

For the Cream Cheese Filling:

• 8 oz (225g) full-fat cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1 large egg yolk
• 1 teaspoon pure vanilla extract
• Zest of 1/2 lemon (optional)

For the Strawberry Topping:

• 1 1/2 cups fresh strawberries, hulled and thinly sliced
• 2 tablespoons granulated sugar
• 1 tablespoon cornstarch
• 1 tablespoon water
• 1 teaspoon lemon juice

For Finishing:

• 1 large egg, beaten (for egg wash)
• Powdered sugar glaze: 1 cup (120g) powdered sugar + 2–3 tablespoons milk or cream
• Optional: Sliced almonds or pearl sugar for garnish

Directions

1. Prepare the Dough: In a small bowl, dissolve the yeast in warm milk. Let sit for 5–10 minutes until foamy. In the bowl of a stand mixer fitted with a dough hook, combine flour, sugar, and salt. Add the yeast mixture and 2 whole eggs. Mix on low speed until a shaggy dough forms. Increase speed to medium and knead for 5–7 minutes until smooth and elastic. The dough should pull away from the sides but remain slightly tacky.
2. Chill the Dough: Shape the dough into a ball, place in a lightly greased bowl, cover with plastic wrap, and refrigerate for 1 hour.
3. Prepare the Butter Block: While the dough chills, flatten the cold butter between two sheets of parchment paper into an 8×8-inch square. Chill until firm but pliable.
4. Laminate the Dough: On a floured surface, roll the chilled dough into a 12×12-inch square. Place the butter block in the center and fold the four corners over it like an envelope. Roll gently into a 20×8-inch rectangle. Perform a single fold (like a letter): fold one-third of the dough toward the center, then fold the other third over it. Wrap and chill for 30 minutes. Repeat the rolling and folding process two more times, chilling between folds. After the final fold, chill the dough for at least 2 hours (or up to overnight).
5. Make the Cream Cheese Filling: In a medium bowl, beat the softened cream cheese, sugar, egg yolk, vanilla, and lemon zest until smooth and creamy. Cover and refrigerate until ready to use.
6. Prepare the Strawberry Topping: In a saucepan, combine sliced strawberries, sugar, lemon juice, cornstarch, and water. Cook over medium heat, stirring frequently, until thickened (about 5–7 minutes). Remove from heat, cool completely, and refrigerate until needed.
7. Shape the Danishes: Preheat oven to 375°F (190°C). Line baking sheets with parchment paper. Roll the laminated dough into a 16×12-inch rectangle. Cut into 3×4-inch rectangles or squares (you should get about 12 pieces). Place them on the prepared baking sheets, leaving space between each.
8. Fill the Danishes: Use your fingers to gently press down the centers of each piece, creating a shallow well. Pipe or spoon a tablespoon of cream cheese filling into each well. Top with a spoonful of cooled strawberry compote.
9. Egg Wash and Bake: Brush the exposed dough edges with beaten egg. Optionally, sprinkle with sliced almonds or pearl sugar. Bake for 20–25 minutes, or until golden brown and puffed. Rotate pans halfway through baking for even browning.
10. Glaze and Serve: Allow danishes to cool slightly. Drizzle with powdered sugar glaze. Serve warm or at room temperature.

Tips for Perfect Strawberry Cream Cheese Danish

• Keep Everything Cold: When laminating dough, ensure both dough and butter remain cold to prevent melting, which can ruin the flaky layers.
• Don’t Skip the Rests: Chilling between folds allows gluten to relax and prevents shrinkage during baking.
• Use Room-Temperature Fillings: Softened cream cheese blends smoothly and won’t tear the delicate dough when piped.
• Prevent Soggy Bottoms: Always cool the strawberry compote completely before adding it to avoid excess moisture.
• Uniform Cuts: Use a sharp knife or pizza cutter to cut the dough cleanly for even baking.
• Bake Immediately: Once shaped, bake the danishes right away to maintain their rise and structure.
• Customize Glaze Thickness: Adjust milk quantity in the glaze for drizzling (thinner) or coating (thicker).
• Freeze for Later: Unbaked danishes can be frozen on a tray, then transferred to a bag. Bake straight from frozen, adding 5–8 minutes to baking time.

Variations and Customizations

The beauty of the Strawberry Cream Cheese Danish is its adaptability. Here are some creative twists to try:

• Fruit Variations: Swap strawberries for blueberries, raspberries, peaches, cherries, or figs. Adjust sugar and thickener based on fruit juiciness.
• Nutty Twist: Add a layer of almond paste under the cream cheese or sprinkle chopped toasted nuts on top before baking.
• Chocolate-Dipped: Dip cooled danishes in melted dark or white chocolate for an elegant finish.
• Cheese Variations: Mix mascarpone or ricotta with the cream cheese for a lighter texture.
• Spiced Version: Add cinnamon, cardamom, or nutmeg to the dough or filling for warmth and complexity.
• Mini Danishes: Make bite-sized versions using muffin tins or cut smaller squares for party trays.
• Savory-Sweet Option: Add a pinch of sea salt to the glaze or sprinkle with flaky salt after baking for a gourmet touch.
• Gluten-Free: Use a high-quality gluten-free flour blend and xanthan gum for structure. Note: lamination may be less effective.
• Vegan Adaptation: Substitute with plant-based butter, cream cheese, and egg replacers. Results may vary in texture.
• Quick Version: Use store-bought puff pastry or crescent roll dough for a 30-minute shortcut. Simply fill, shape, and bake.

Health Considerations and Nutritional Value

While undeniably delicious, Strawberry Cream Cheese Danish is a rich pastry best enjoyed in moderation. Here’s a general nutritional estimate per serving (1 danish, approx. 150g):

• Calories: 380–450
• Total Fat: 20–25g (mostly from butter and cream cheese)
• Saturated Fat: 12–15g
• Carbohydrates: 40–50g
• Sugars: 20–25g (including added and natural sugars)
• Protein: 6–8g
• Cholesterol: 80–100mg
• Sodium: 200–300mg

Health Tips:

• Opt for reduced-fat cream cheese and butter alternatives if desired, though this may affect texture and flavor.
• Reduce sugar in the filling and compote by using ripe, naturally sweet strawberries.
• Enhance nutrition by adding chia seeds or ground flax to the filling for fiber and omega-3s.
• Serve with a side of Greek yogurt or fruit salad to balance the meal.
• Avoid excessive glaze or use a light dusting of powdered sugar instead.
• Those with lactose intolerance or dairy allergies should seek suitable substitutes carefully.

Frequently Asked Questions (FAQ)

Can I make the dough ahead of time?
Yes! The laminated dough can be refrigerated for up to 3 days or frozen for up to 3 months. Thaw in the fridge before using.

Why did my danish not puff up?
Possible causes: expired yeast, butter too warm during lamination, insufficient resting time, or oven not hot enough. Ensure all ingredients and tools are properly prepped.

Can I use frozen strawberries?
Yes, but thaw and drain them thoroughly to remove excess moisture. Cook into a compote as you would with fresh berries.

How do I store leftover danishes?
Store in an airtight container at room temperature for 1–2 days or refrigerate for up to 5 days. Reheat in a toaster oven for best texture.

Can I freeze Strawberry Cream Cheese Danish?
Yes. Freeze unbaked or baked danishes. For baked ones, wrap individually and reheat in a 350°F oven for 10–12 minutes.

Is there a way to make this without yeast?
Yes, use a quick pastry like biscuit dough or puff pastry. The texture will be different but still delicious.

What’s the difference between Danish dough and croissant dough?
Both are laminated, but Danish dough contains eggs and more sugar, making it richer and sweeter. Croissant dough is leaner and more bread-like.

Can I prepare the filling the night before?
Absolutely. Both the cream cheese filling and strawberry compote can be made 1–2 days in advance and stored in the fridge.

Summary

The Strawberry Cream Cheese Danish is a heavenly blend of flaky, buttery pastry, creamy tangy filling, and sweet-tart strawberries—a perfect treat for special mornings and everyday indulgence. With careful technique and quality ingredients, you can recreate this bakery favorite at home and customize it to your taste.