Description
Hey friends! Imagine walking into a bakery on a Saturday morning. The air smells sweet and buttery, the coffee is brewing, and there, under the glass, are pastries so perfect they almost seem magical. That feeling—that pure joy—is exactly what I want you to experience in your own kitchen with these Strawberry Cheesecake Danishes.
Ingredients
Strawberry Topping:
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2 cups fresh strawberries, diced
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3 tbsp granulated sugar
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1 ½ tsp cornstarch (or arrowroot powder)
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Optional: 1 tsp balsamic glaze or a few drops of rose water
Cheesecake Filling:
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8 oz cream cheese, softened
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4 tbsp granulated sugar
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2 tsp vanilla extract
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2 tbsp fresh lemon juice
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Zest of 1 lemon
Pastry & Assembly:
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28 oz puff pastry (2 sheets), thawed
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1 egg + 2 tsp water (for egg wash)
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Powdered sugar, for dusting
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Fresh mint leaves, for garnish (optional)
Instructions
1. Preheat & Prep
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Preheat oven to 400°F (200°C). Line baking sheets with parchment paper.
2. Macerate the Strawberries
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Toss diced strawberries with sugar and cornstarch in a medium bowl. Let sit 10 minutes to release juices and create a syrupy glaze. Add balsamic or rose water if using.
3. Make the Cheesecake Filling
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Beat cream cheese until smooth. Add sugar, vanilla, lemon juice, and zest. Mix until creamy and lump-free.
4. Shape the Pastry
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Roll out puff pastry sheets on a lightly floured surface. Cut each sheet into 6–8 squares. Lightly score a ½-inch border around each square, and prick the center with a fork to prevent excessive puffing.
5. Assemble the Danishes
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Spoon 1 tbsp cheesecake filling into the center of each square. Top with 1 tbsp of the strawberry mixture. Brush the borders with egg wash.
6. Bake
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Bake 15–18 minutes until edges are puffed and golden brown, and the strawberry filling is bubbly.
7. Cool & Garnish
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Let cool 5–10 minutes. Dust with powdered sugar and garnish with mint leaves if desired. Serve warm or at room temperature.
Notes
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Mixed Berry Bliss: Swap strawberries for raspberries, blueberries, and blackberries. Add orange zest to the filling.
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Peach Melba: Use fresh peaches and raspberries; sprinkle a pinch of cinnamon or cardamom in the filling.
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Lemon Curd Swirl: Replace the strawberries with a swirl of lemon curd.
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Chocolate Hazelnut: Use chocolate-hazelnut spread instead of strawberries and sprinkle chopped hazelnuts on top.
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Gluten-Free: Use gluten-free puff pastry as a 1:1 substitute.
Nutrition
- Calories: 230 kcal per danish
- Sugar: 10g
- Fat: 14g
- Carbohydrates: 20g
- Protein: 3g