Strawberry Danish: A Delicious & Easy Recipe

Strawberry Danish, oh, where do I even begin? Imagine biting into a flaky, golden pastry, the buttery layers practically melting in your mouth, followed by a burst of sweet, tangy strawberry filling. It’s a symphony of textures and flavors that’s simply irresistible, and I’m thrilled to share my foolproof recipe with you!

The history of the Danish pastry, or “wienerbrød” as it’s known in Denmark, is surprisingly Austrian! Bakers from Vienna brought their techniques to Denmark in the mid-19th century, and the Danes, ever the culinary innovators, adapted and perfected the recipe into the delightful treat we know and love today. While the classic Danish can be filled with cream cheese or custard, the Strawberry Danish variation is a particularly beloved choice, especially during the summer months when fresh, juicy strawberries are at their peak.

What makes the Strawberry Danish so universally appealing? It’s the perfect balance of sweet and tart, the satisfying crunch of the pastry against the soft, yielding filling. Plus, it’s elegant enough to serve at a brunch gathering, yet simple enough to enjoy as a weekend treat with your morning coffee. Whether you’re a seasoned baker or just starting out, this recipe is designed to be easy to follow, guaranteeing you a batch of perfectly golden, strawberry-filled pastries that will impress everyone who tries them. Get ready to experience a little slice of pastry heaven!

Ingredients:

• For the Dough:
• 2 1/4 cups (281g) all-purpose flour, plus more for dusting
• 1/4 cup (50g) granulated sugar
• 1 teaspoon salt
• 1/2 cup (1 stick, 113g) unsalted butter, very cold and cut into small cubes
• 1 package (2 1/4 teaspoons) active dry yeast
• 1/2 cup (120ml) whole milk, lukewarm (about 105-115°F)
• 1 large egg, lightly beaten
• 1 teaspoon vanilla extract
• For the Butter Block:
• 1 cup (2 sticks, 226g) unsalted butter, very cold
• 1/4 cup (30g) all-purpose flour
• For the Strawberry Filling:
• 1 pound (450g) fresh strawberries, hulled and sliced
• 1/4 cup (50g) granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/4 teaspoon almond extract (optional, but highly recommended!)
• For the Cream Cheese Filling:
• 4 ounces (113g) cream cheese, softened
• 1/4 cup (50g) granulated sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon milk or cream
• For the Egg Wash:
• 1 large egg, lightly beaten
• 1 tablespoon milk or water
• For the Glaze (Optional):
• 1 cup (120g) powdered sugar
• 2-3 tablespoons milk or water
• 1/4 teaspoon vanilla extract

Preparing the Dough:

1. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt. This ensures the salt and sugar are evenly distributed throughout the dough.
2. Cut in the Butter: Add the cold, cubed butter to the flour mixture. Using a pastry blender or your fingertips, cut the butter into the flour until the mixture resembles coarse crumbs. You want to see small pieces of butter throughout – these will create flaky layers later. Don’t overmix!
3. Activate the Yeast: In a separate small bowl, dissolve the yeast in the lukewarm milk. Let it stand for 5-10 minutes, or until foamy. This indicates that the yeast is active and ready to go. If it doesn’t foam, your yeast might be old and you’ll need to start over with fresh yeast.
4. Add Wet Ingredients: Add the foamy yeast mixture, beaten egg, and vanilla extract to the flour mixture.
5. Mix the Dough: Stir with a wooden spoon or spatula until a shaggy dough forms. The dough will be slightly sticky, and that’s okay.
6. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth and elastic. You can also use a stand mixer with a dough hook attachment for this step. The dough should be soft but not overly sticky. If it’s too sticky, add a little more flour, one tablespoon at a time.
7. First Rise: Place the dough in a lightly oiled bowl, turning to coat. Cover with plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size. This first rise is crucial for developing flavor and texture.

Preparing the Butter Block:

1. Soften the Butter Slightly: While the dough is rising, prepare the butter block. The butter needs to be cold, but pliable enough to work with. If it’s rock hard, let it sit at room temperature for about 10-15 minutes.
2. Combine Butter and Flour: In a medium bowl, combine the cold butter and flour.
3. Shape the Butter Block: Place the butter mixture between two sheets of parchment paper. Using a rolling pin, roll the butter into a 6×8 inch rectangle. Make sure the butter is evenly distributed and the edges are straight.
4. Chill the Butter Block: Transfer the butter block (still between the parchment paper) to the refrigerator and chill for at least 30 minutes. This is essential to keep the butter cold and prevent it from melting into the dough during lamination.

Laminating the Dough (Creating the Layers):

1. Roll Out the Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn it out onto a lightly floured surface and roll it into a 12×16 inch rectangle.
2. Place the Butter Block: Remove the butter block from the refrigerator and peel off the top sheet of parchment paper. Place the butter block in the center of the dough rectangle.
3. Fold the Dough: Fold one side of the dough over the butter block, covering half of it. Then, fold the other side of the dough over the butter, creating a three-layer sandwich. Pinch the edges to seal the butter inside.
4. First Turn: Gently roll the dough into a 10×18 inch rectangle. Be careful not to press too hard, as you don’t want to squeeze the butter out. Fold the dough into thirds, like a letter. This is called a “book fold.” Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
5. Second Turn: Remove the dough from the refrigerator and place it on a lightly floured surface with the short end facing you. Roll it into a 10×18 inch rectangle again. Fold it into thirds, like a letter. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
6. Third Turn: Repeat the rolling and folding process one more time. This is the final turn. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight. The longer the dough chills, the easier it will be to work with and the flakier the pastries will be.

Preparing the Fillings:

1. Strawberry Filling: In a medium saucepan, combine the sliced strawberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and the strawberries soften, about 5-7 minutes. Stir in the almond extract (if using). Remove from heat and let cool completely.
2. Cream Cheese Filling: In a medium bowl, beat the softened cream cheese and sugar together until smooth and creamy. Add the vanilla extract and milk or cream, and beat until well combined.

Assembling and Baking the Danishes:

1. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. Roll Out the Dough: Remove the dough from the refrigerator and place it on a lightly floured surface. Roll it into a 12×18 inch rectangle.
3. Cut the Dough: Using a sharp knife or pizza cutter, cut the dough into 12 equal squares (approximately 3×4.5 inches each).
4. Assemble the Danishes: For each square, make shallow cuts from each corner towards the center, stopping about 1/2 inch from the center. This will create four flaps.
5. Fold and Shape: Fold every other point to the center and press gently to seal. You should have four points meeting in the middle.
6. Add the Fillings: Place a spoonful of cream cheese filling in the center of each danish. Top with a spoonful of strawberry filling.
7. Egg Wash: In a small bowl, whisk together the egg and milk or water. Brush the egg wash over the exposed dough of each danish. This will give them a beautiful golden-brown color.
8. Bake: Bake for 18-22 minutes, or until the danishes are golden brown and puffed up.
9. Cool: Let the danishes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Glaze (Optional):

1. Prepare the Glaze: While the danishes are cooling, prepare the glaze. In a small bowl, whisk together the powdered sugar, milk or water, and vanilla extract until smooth. Add more milk or water, one teaspoon at a time,

Conclusion:

And there you have it! This Strawberry Danish recipe is truly a must-try, transforming simple ingredients into a bakery-worthy treat that will impress your family and friends. The flaky, buttery pastry combined with the sweet and slightly tart strawberry filling is a symphony of flavors and textures that will leave you craving more. I know I always do! But why is this recipe so special? It’s the perfect balance of simplicity and sophistication. While it might seem intimidating at first glance, the steps are surprisingly straightforward, and the results are undeniably impressive. Imagine the look on your loved ones’ faces when you present them with these beautiful, homemade pastries. It’s a guaranteed win! Plus, the aroma that fills your kitchen while they’re baking is simply divine – a warm, inviting scent that promises deliciousness to come. Beyond the sheer deliciousness, this recipe is also incredibly versatile. Feel free to experiment with different variations to suit your taste preferences. For a richer flavor, try adding a touch of almond extract to the filling. Or, if you’re feeling adventurous, you could incorporate other fruits like raspberries, blueberries, or even a combination of berries. A sprinkle of chopped nuts, such as almonds or pecans, on top before baking adds a delightful crunch. Serving suggestions are endless! These Strawberry Danishes are perfect for breakfast, brunch, or even dessert. Serve them warm with a scoop of vanilla ice cream for an extra indulgent treat. They also pair beautifully with a cup of coffee or tea. For a special occasion, arrange them on a platter with fresh berries and whipped cream for a stunning presentation. They are also wonderful for potlucks and bake sales. I’ve even seen people use them as the base for a strawberry shortcake! Don’t be afraid to get creative and make this recipe your own. That’s the beauty of baking – it’s all about experimenting and finding what works best for you. And remember, even if your first attempt isn’t perfect, don’t give up! Baking is a learning process, and with a little practice, you’ll be churning out perfect Strawberry Danishes in no time. I truly believe that everyone should have this recipe in their repertoire. It’s a crowd-pleaser, a conversation starter, and a guaranteed way to brighten someone’s day. So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a delicious baking adventure. I’m so excited for you to try this recipe and experience the joy of creating these delectable pastries. Once you do, I would absolutely love to hear about your experience! Share your photos, tips, and variations in the comments below. Let’s create a community of Strawberry Danish enthusiasts and inspire each other with our baking creations. Happy baking! I can’t wait to see what you come up with! Remember to tag me in your social media posts so I can see your beautiful creations!

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