The first time I made these Strawberry Puff Pastry Danishes I served them warm from the oven and everyone assumed they came from a bakery.
They are impossibly flaky, lightly sweet, and fast enough for a weekend breakfast or last-minute brunch.
If you want a show-stopping pastry with almost no fuss, this is the recipe to keep on repeat.
I leaned on a simple cream cheese filling and bright strawberry jam to balance richness and fruit.
For a quick heart-shaped twist, I sometimes follow ideas from my favorite seasonal recipes like strawberry cream cheese heart danishes for inspiration.
Why You’ll Love This Recipe
- Ready in about 30 minutes from start to finish.
- Uses store-bought puff pastry so no laminating or specialty equipment is needed.
- Balanced sweet-tart strawberry flavor against rich cream cheese.
- Versatile: swap jams or add citrus zest for different profiles.
- Visually impressive — golden, glossy, and perfect for guests.
The texture is the main reason to love these. The puff pastry bakes into layers that shatter gently under your fork, giving a delicate crunch followed by a buttery mouthfeel. The cream cheese adds a cool, silky counterpoint to the jam’s bright sweetness, and the beaten egg glaze creates that irresistible golden sheen.
“These danishes disappeared in minutes at my brunch — flaky, rich, and perfectly balanced. Five stars!” — Reader, Anna L.
Key Ingredients
Puff pastry: A single sheet of good-quality frozen puff pastry is the shortcut that makes this recipe possible. Look for brands that list butter as a main ingredient rather than hydrogenated oils for the best flavor and lift.
Cream cheese (1/2 cup, softened): Cream cheese gives these danishes a tangy, creamy center that contrasts with the jam. Soften it to room temperature for smooth dollops — Philadelphia is reliable, but smaller-batch brands with higher fat feel richer.
Strawberry jam (1/4 cup): Use a jam with visible strawberry pieces for texture and real fruit flavor. If you have homemade jam, even better — it will taste fresher and less cloying.
Egg (for wash): A simple beaten egg brushed on top gives color and sheen and helps the pastry hold its folded shape. A light egg wash also helps sugar or seeds stick if you decide to add them.
Full ingredient list:
- 1 sheet puff pastry
- 1/2 cup cream cheese, softened
- 1/4 cup strawberry jam
- 1 egg (beaten)
- 1 tablespoon powdered sugar (optional, for dusting)
Step-by-Step Instructions
Step 1: Preheat and prep
Preheat your oven to 375°F (190°C).
Line a baking sheet with parchment paper so the bottoms brown evenly and cleanup is easy.
Pro Tip: Place the oven rack in the middle position so the tops brown without burning the bottoms.
Step 2: Roll and cut the puff pastry
Lightly flour a clean surface and unfold the thawed puff pastry sheet.
Roll gently to even it out and stretch to an even thickness, then cut into squares — you can do 9 medium squares or 6 larger ones depending on the size you want.
Pro Tip: Use a bench scraper for clean edges; less handling keeps the dough puffier.
Step 3: Fill the centers
Spoon about a teaspoon of softened cream cheese into the center of each square.
Add a small spoonful of strawberry jam on top of the cream cheese, leaving about a half-inch border.
Pro Tip: If your cream cheese is still cold, it can tear the pastry — work quickly and keep it soft.
Step 4: Fold and seal
Bring each corner of the pastry square into the center and pinch to seal lightly, creating a neat little parcel.
Make sure the seam is pinched so jam doesn’t leak out while baking.
Pro Tip: If the corners won’t stick, dab a tiny bit of beaten egg on the points to act as glue.
Step 5: Egg wash and bake
Brush the tops of the folded pastries with the beaten egg to create a glossy finish.
Place the pastries on the prepared baking sheet and bake for 15–20 minutes until golden brown and puffed.
You’ll know they’re ready when the layers have separated and the top is deep golden.
Pro Tip: Rotate the pan halfway through baking if your oven has hot spots for even color.
Step 6: Cool and finish
Remove pastries to a cooling rack and let them cool slightly so the filling sets.
Dust with powdered sugar just before serving if you like a sweet finish.
Pro Tip: Serve warm for the best texture — the contrast between flaky pastry and creamy filling is most pronounced.
Expert Tips for Success
- Keep the pastry cold until the last second. Warm puff pastry loses its lift and becomes greasy. Work quickly and put the sheet back in the fridge for a few minutes if your kitchen is warm.
- Thaw the puff pastry in the refrigerator, not on the counter. Slow thawing preserves the layers; a too-fast thaw will make it sticky and harder to handle.
- Use room-temperature cream cheese. This avoids tearing the pastry and ensures smooth, consistent dollops. If your cheese is cold, microwave it in 5-second bursts until just soft.
- Don’t overfill. Too much jam or cheese will leak and weigh the pastry down. A teaspoon of each keeps the center creamy without soggy bottoms.
- Egg wash technique: Beat the egg with a teaspoon of water and brush lightly. Too much wash pools in creases and can prevent full rising.
- Watch oven time, not the clock. Ovens vary; start checking at 12 minutes. You’re aiming for a deep golden color and visible separation of layers.
- Use a light dusting of powdered sugar at the end, not granulated sugar. Granulated sugar can melt and make the top sticky, while powdered sugar gives a bakery-like finish.
- For glazing: If you want a glossy jam finish, warm a tablespoon of jam with a teaspoon of water and brush over the pastry after baking. This adds shine and amplifies fruit flavor.
- Sheet pans matter: Use a light-colored, rimmed baking sheet. Dark pans brown faster and can overcolor the bottoms before the pastry fully puffs.
- Cooling matters: Letting pastries cool on a rack prevents steam from making the bottom soggy. If stacking, put parchment between layers.
Storage & Freezing
Fridge: Store leftover danishes in an airtight container in the refrigerator for up to 3 days.
Place a paper towel under them if you’re worried about condensation, which can soften the bottom crust.
Refrigerating tips: Reheat individual pastries in a 350°F oven for 6–8 minutes. This revives the crisp layers and warms the filling.
Avoid microwaving unless you don’t mind losing some flakiness — the microwave makes pastry chewy.
Freezer: For longer storage, freeze unbaked or baked danishes. Wrap individually in plastic wrap and place in a freezer bag for up to 2 months.
Label with date and bake-from-frozen instructions if unbaked: add a few extra minutes to the bake time and bake directly from frozen at 375°F, checking for a deep golden color.
Thawing and reheating: Thaw frozen baked pastries in the fridge overnight. Reheat at 325–350°F for 8–12 minutes until warmed through and crisped. If reheating from frozen unbaked, place on a parchment-lined sheet and bake about 5–8 minutes longer than fresh.
Variations & Substitutions
Strawberry-basil: Fold a tiny bit of finely chopped fresh basil into the cream cheese for a savory-herbal lift that plays beautifully with strawberry jam. For a visual nod to presentation, see this chocolate cheesecake stuffed strawberries idea for combining fruit and creamy centers.
Lemon ricotta swap: Replace cream cheese with ricotta mixed with lemon zest and sugar for a lighter, tangy filling. Ricotta keeps the texture airy but may need a small binder like a teaspoon of cornstarch.
Seasonal jams: Swap strawberry jam for apricot, raspberry, or blueberry depending on seasonality. If using jam with larger fruit chunks, heat it briefly so it’s spoonable and not watery.
Dairy-free option: Use a thick coconut cream blended with a touch of vanilla and powdered sugar to mimic cream cheese. Use dairy-free puff pastry available in many grocery stores.
Savory twist: Omit jam and add a smear of pesto with shredded mozzarella and a sprinkle of parmesan for a savory puff pastry pocket. For technique on savory puff pastry folds, check out these puff pastry heart ideas which show folding precision.
Frequently Asked Questions
Q: Can I make these ahead of time and bake in the morning?
A: Yes. Assemble the danishes and place them on a parchment-lined sheet pan, then cover lightly with plastic wrap and refrigerate overnight. Bake straight from the fridge, adding 2–3 minutes to the bake time if needed. This keeps the cream cheese from becoming watery and saves morning prep time.
Q: My puff pastry didn’t puff — what went wrong?
A: Common causes are overhandling (which warms and compresses layers), using pastry that was thawed too long at room temperature, or stacking pieces while baking. Chill the dough if it feels warm and give each piece room to expand on the pan. For puff technique inspiration, look at techniques used in spinach and feta puff pastry twists.
Q: Can I use preserves instead of jam?
A: Yes, but preserves with large fruit chunks may leak during baking. If using preserves, heat them slightly to loosen and spoon carefully, or strain out excess liquid before filling to avoid soggy centers.
Q: How do I prevent soggy bottoms?
A: Bake on a preheated sheet in the center of the oven, use parchment for airflow, and avoid overfilling with wet fillings. Letting the pastries cool on a rack prevents steam from softening the base.
Q: Can I double this recipe for a party?
A: Absolutely. Make multiple sheets and bake in batches to avoid crowding the oven. If you’re baking several pans, rotate them for even browning and keep a close eye on the timing.
Final Thoughts
These Strawberry Puff Pastry Danishes are simple, impressive, and forgiving — a recipe to pull out when you want fresh bakery vibes without the effort.
If you try them, please leave a star rating in the recipe card below and pin this to your brunch board on Pinterest.
Conclusion
For another take on the flavor combination and a step-by-step photo guide, you can compare technique with Easy Strawberry Cream Cheese Danish – Casual Foodist.
If you want a variation that uses fresh strawberries and different shaping, see Easy Fresh Strawberry and Cream Cheese Danishes | Country ….
Strawberry Puff Pastry Danishes
Ingredients
Dough and Filling
- 1 sheet puff pastry Good-quality frozen puff pastry
- 1/2 cup cream cheese, softened Soften to room temperature for smooth dollops
- 1/4 cup strawberry jam Use jam with visible pieces for best flavor
- 1 large egg, beaten For egg wash
- 1 tablespoon powdered sugar, optional For dusting before serving
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
- Lightly flour a clean surface and unfold the thawed puff pastry sheet. Roll gently to an even thickness and cut into squares.
Filling and Sealing
- Spoon about a teaspoon of softened cream cheese into the center of each square, then add a small spoonful of strawberry jam on top.
- Bring each corner of the pastry square into the center and pinch to seal lightly.
Baking
- Brush the tops of the folded pastries with the beaten egg to create a glossy finish.
- Place the pastries on the prepared baking sheet and bake for 15–20 minutes until golden brown and puffed.
- Once golden, remove the pastries to a cooling rack.
Serving
- Dust with powdered sugar just before serving for a sweet finish. Serve warm for best texture.
