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Strawberry Danish: A Delicious & Easy Recipe

  • Total Time: 240 minutes
  • Yield: 12 danishes 1x

Description

Flaky, buttery homemade strawberry cream cheese danishes with layers of laminated dough, sweet cream cheese filling, and a vibrant strawberry topping.

Ingredients

Scale
  • 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
  • 1 cup (2 sticks, 226g) unsalted butter, very cold
  • 1/4 cup (30g) all-purpose flour
  • 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!)
  • 4 ounces (113g) cream cheese, softened
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon milk or cream
  • 1 large egg, lightly beaten
  • 1 tablespoon milk or water
  • 1 cup (120g) powdered sugar
  • 2–3 tablespoons milk or water
  • 1/4 teaspoon vanilla extract

Instructions

  1. Prepare the Dough:
  2. Combine Dry Ingredients: In a large bowl, whisk together the flour, sugar, and salt.
  3. 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.
  4. 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.
  5. Add Wet Ingredients: Add the foamy yeast mixture, beaten egg, and vanilla extract to the flour mixture.
  6. Mix the Dough: Stir with a wooden spoon or spatula until a shaggy dough forms.
  7. 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.
  8. 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.
  9. Prepare the Butter Block:
  10. Soften the Butter Slightly: Let the butter sit at room temperature for about 10-15 minutes.
  11. Combine Butter and Flour: In a medium bowl, combine the cold butter and flour.
  12. 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.
  13. Chill the Butter Block: Transfer the butter block (still between the parchment paper) to the refrigerator and chill for at least 30 minutes.
  14. Laminating the Dough (Creating the Layers):
  15. 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.
  16. 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.
  17. 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.
  18. First Turn: Gently roll the dough into a 10×18 inch rectangle. Fold the dough into thirds, like a letter. Wrap the dough tightly in plastic wrap and refrigerate for 30 minutes.
  19. 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.
  20. Third Turn: Repeat the rolling and folding process one more time. Wrap the dough tightly in plastic wrap and refrigerate for at least 1 hour, or preferably overnight.
  21. Prepare the Fillings:
  22. 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.
  23. 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.
  24. Assembling and Baking the Danishes:
  25. Preheat Oven: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
  26. 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.
  27. Cut the Dough: Using a sharp knife or pizza cutter, cut the dough into 12 equal squares (approximately 3×4.5 inches each).
  28. 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.
  29. Fold and Shape: Fold every other point to the center and press gently to seal. You should have four points meeting in the middle.
  30. Add the Fillings: Place a spoonful of cream cheese filling in the center of each danish. Top with a spoonful of strawberry filling.
  31. 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.
  32. Bake: Bake for 18-22 minutes, or until the danishes are golden brown and puffed up.
  33. Cool: Let the danishes cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
  34. Glaze (Optional):
  35. 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, until you reach your desired consistency.
  36. Drizzle: Drizzle the glaze over the cooled danishes.

Notes

  • The key to flaky danishes is keeping the butter cold throughout the process. Work quickly and refrigerate the dough as needed.
  • Don’t skip the chilling steps! They are crucial for developing the layers.
  • If your yeast doesn’t foam in step 3 of “Preparing the Dough,” it’s likely old and you’ll need to use fresh yeast.
  • The almond extract in the strawberry filling is optional, but it adds a wonderful flavor.
  • For best results, chill the laminated dough overnight.
  • Prep Time: 90 minutes
  • Cook Time: 22 minutes

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Find it online: https://recipes2make.com/strawberry-danish/