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Close up photo of a strawberry danish on a pile of danishes.
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5 from 1 vote

Strawberry Cheese Danish

These fruity cheese danishes are SO good! Flaky puff pastry dough is filled with a creamy cheese filling and topped with sweet strawberries then baked to perfection!
Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Course: Breakfast
Cuisine: American, Danish
Servings: 8 people
Calories: 165kcal


Strawberry Filling

  • cups fresh strawberries chopped or sliced
  • 1 tablespoon cornstarch
  • 1 tablespoon granulated sugar


  • 1 (17.25oz.) package puff pastry thawed but cold

Cheese Filling

  • 8 ounces cream cheese softened
  • cup granulated sugar
  • 1 large egg yolk room temperature
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt

Egg Wash

  • 1 large egg
  • 1 teaspoon water

Topping Options

  • Powdered sugar
  • Icing


  • Preheat the oven to 400°F and line 2 large baking sheets with parchment paper and set aside.
  • Add the sliced strawberries, cornstarch, and granulated sugar to a medium bowl and toss to combine, let sit until ready to use.
  • Unfold the two puff pastry sheets and use a rolling pin to gently roll them out to smooth out the creases, but don’t press hard, it’s okay if some remain.
  • Use a pizza or pastry cutter to cut each of the sheets into 4 equally-sized squares.
  • Fold over the corners of each of the squares about an inch to create an octagon. Feel free to wet your fingers to help the dough stick together. Transfer the pastries to baking sheets, placing 4 on each.
  • In a large bowl or stand mixer fitted with a paddle attachment, cream together the cream cheese and sugar until smooth.
  • Beat in the egg yolk, vanilla, and salt and mix until fully combined.
  • Use a medium cookie scoop to scoop the cream cheese mixture onto the center of the puff pastries. About 2 tablespoons per pastry.
  • Beat together the egg and water to create the egg wash and brush all over the pastry around the cream cheese mixture.
  • Use an offset spatula or the back of a spoon to slightly flatten the dollops of cheese and spread it out.
  • Distribute the strawberry mixture evenly on top of the cream cheese mixture.
  • Bake one baking sheet at a time for 18 to 20 minutes each, placing the other in the fridge while the first one bakes.
  • Let cool slightly and dust with powdered sugar before enjoying.


  • It’s really important that puff pastry stays cold for the best baking results. Puff pastry should be out of the cold for more than 30 to 40 minutes, this is why the second baking sheet needs to go back in the fridge while it waits to bake.
  • Puff pastry can be thawed in the fridge overnight for best results.
  • Make sure the cream cheese is really soft so that it blends really well and there are no lumps.
  • Adding sugar and cornstarch to the berries helps pull out the juices while also keeping them intact making for a better and more flavorful baked berry.
  • You don't want to apply the egg wash under the cream cheese mixture because it will impact cooking.
  • Reheat leftovers in the microwave for 15-seconds. Only be one sheet at a time, otherwise, one usually overcooks before the other fully cooks.


Calories: 165kcal | Carbohydrates: 14g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 174mg | Potassium: 91mg | Fiber: 1g | Sugar: 12g | Vitamin A: 455IU | Vitamin C: 16mg | Calcium: 39mg | Iron: 1mg