Description
A soft, buttery homemade Danish pastry filled with sweet vanilla cream cheese and topped with juicy strawberries for a bakery-style treat.
Ingredients
- 2 1/4 teaspoons active dry yeast
- 1/4 cup warm milk (about 110°F / 45°C)
- 2 cups all-purpose flour
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 2 large eggs
- 1/2 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 4 oz cream cheese, softened
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, sliced
- 1 tablespoon sugar
- 1 teaspoon lemon juice
- 1 egg
- 1 tablespoon milk
Instructions
- Activate the yeast by stirring it into the warm milk and letting it sit for 5–10 minutes until foamy.
- In a mixing bowl, combine the flour, sugar, and salt.
- Add the eggs, vanilla extract, and activated yeast mixture, then mix until a dough forms.
- Gradually incorporate the softened butter and knead until the dough is smooth and elastic.
- Cover the dough and let it rise for 1 to 1 1/2 hours, or until doubled in size.
- Meanwhile, make the filling by mixing the cream cheese, sugar, and vanilla extract until smooth.
- In a separate bowl, toss the sliced strawberries with sugar and lemon juice, then set aside.
- Roll out the risen dough on a floured surface and cut it into squares.
- Place a spoonful of cream filling in the center of each square and top with a few strawberry slices.
- Fold the corners slightly toward the center to form a Danish shape.
- Arrange the pastries on a baking tray, brush with egg wash, and let them rest for 20–30 minutes.
- Bake in a preheated 375°F (190°C) oven for 15–18 minutes, until golden brown.
- Cool slightly before serving.
Notes
- You can substitute strawberries with raspberries or blueberries for a different flavor.
- A light glaze made with powdered sugar and milk can be added after baking for extra sweetness.
- Sliced almonds make a great crunchy topping before baking.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in a 300°F (150°C) oven for 5–7 minutes to keep the pastry from getting soggy.
- Frozen strawberries can be used, but thaw and drain them well first.
- The dough can be prepared ahead and refrigerated overnight for the first rise.
Nutrition
- Serving Size: 1 pastry
- Calories: 320
- Sugar: 14g
- Sodium: 170mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
