Strawberry Danish

After a weekend filled with the aroma of warm yeast and sweet strawberries wafting from my kitchen, I can confidently say this Strawberry Danish recipe is a home run! From the moment the flaky layers began to brown to perfection in the oven, I knew we were in for a treat. The buttery pastry, the creamy cheese filling, and the burst of fresh strawberry – it’s a symphony of flavors and textures that’s simply irresistible. My family devoured these danishes fresh from the oven, their faces dusted with powdered sugar and smiles as wide as can be. If you’re looking for a weekend baking project that will impress and delight, look no further. This recipe is your ticket to pastry perfection, right in your own kitchen.

Ingredients

• For the Dough:
  • All-Purpose Flour: The foundation of our Danish, providing structure and chewiness. We need a good quality all-purpose flour to achieve that perfect flaky texture.
  • Instant Yeast: Our leavening agent, responsible for the dough’s rise and light, airy texture. Instant yeast is convenient and reliable for this recipe.
  • Granulated Sugar: Adds a touch of sweetness to the dough and also feeds the yeast, aiding in its activation and fermentation process.
  • Salt: Enhances the flavors of all the ingredients and controls the yeast activity, crucial for a balanced dough.
  • Whole Milk: Adds richness and moisture to the dough, contributing to its soft and tender crumb. It also helps activate the yeast.
  • Unsalted Butter (Cold): The star of the show for flaky pastry! Cold butter, when incorporated correctly, creates layers of steam during baking, resulting in that signature Danish flakiness.
  • Egg (for Egg Wash): Brushed on before baking, the egg wash gives the danishes a beautiful golden-brown color and a slight sheen.
• For the Cream Cheese Filling:
  • Cream Cheese (Softened): The creamy and tangy base of our filling, providing a delightful contrast to the sweet strawberries and flaky pastry. Make sure it’s softened for a smooth filling.
  • Granulated Sugar: Sweetens the cream cheese filling, balancing the tanginess and complementing the strawberries.
  • Egg Yolk: Adds richness and helps bind the filling together, giving it a smooth and creamy texture.
  • Vanilla Extract: Enhances the flavor of the cream cheese filling, adding a warm and aromatic note.
  • Lemon Zest: A touch of lemon zest brightens the filling, adding a hint of citrus that cuts through the richness and complements the strawberries.
• For the Strawberry Topping:
  • Fresh Strawberries: The star of our Danish! Choose ripe, red strawberries for the best flavor and sweetness. They provide a burst of fresh, fruity goodness.
  • Granulated Sugar: Macerating the strawberries with sugar draws out their juices and intensifies their sweetness, creating a delicious syrupy topping.
  • Lemon Juice: A squeeze of lemon juice brightens the strawberry flavor and prevents them from becoming overly sweet.
• For the Glaze (Optional but Recommended):
  • Powdered Sugar: The base of our simple glaze, adding a touch of sweetness and a beautiful finish.
  • Milk or Water: Used to thin the powdered sugar to the desired glaze consistency, creating a smooth and drizzly glaze.
  • Vanilla Extract (Optional): Adds a hint of vanilla flavor to the glaze, complementing the overall danish.

Instructions

1. Prepare the Dough – First Rise:

• Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, instant yeast, granulated sugar, and salt. This ensures the yeast and salt are evenly distributed throughout the flour.
• Add Wet Ingredients: In a separate saucepan, gently warm the milk until it is lukewarm (about 100-110°F). It should feel warm to the touch but not hot. Pour the warm milk into the dry ingredients and mix with a wooden spoon or spatula until a shaggy dough forms.
• Incorporate Butter: Cut the cold unsalted butter into small cubes. Gradually add the cold butter cubes to the dough, one at a time, mixing with your hands or a pastry blender to break down the butter into smaller pieces. The dough will be shaggy and uneven at this stage, which is perfectly normal.
• Knead the Dough: Turn the dough out onto a lightly floured surface. Knead the dough for 5-7 minutes until it becomes smoother and more elastic. The dough will still be slightly sticky, but it should come together.
• First Rise: Place the dough in a lightly oiled bowl, turning to coat all sides. Cover the bowl 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.

2. Prepare the Cream Cheese Filling:

• Cream Together Ingredients: While the dough is rising, prepare the cream cheese filling. In a medium bowl, beat the softened cream cheese and granulated sugar together with an electric mixer until smooth and creamy.
• Add Egg Yolk and Flavorings: Beat in the egg yolk, vanilla extract, and lemon zest until well combined and the filling is smooth. Set aside the filling at room temperature until ready to use. Do not refrigerate, as this will make it too firm to pipe easily.

3. Prepare the Strawberry Topping:

• Slice Strawberries: Wash and hull the fresh strawberries. Slice them into halves or quarters, depending on their size. You want pieces that are manageable for topping the danishes.
• Macerate Strawberries: In a bowl, combine the sliced strawberries, granulated sugar, and lemon juice. Gently toss to combine and let the strawberries macerate for at least 15-20 minutes while you continue with the dough. This will draw out their juices and create a delicious syrup.

4. Laminate the Dough – Creating Layers:

• Punch Down Dough: Once the dough has doubled in size, gently punch it down to release the air. Turn the dough out onto a lightly floured surface.
• Roll into Rectangle: Roll the dough into a large rectangle, approximately 12×18 inches and about ¼ inch thick.
• Butter Slab (First Fold): Take half of the remaining cold unsalted butter (about 1 stick or 113g) and cut it into thin slices. Distribute the butter slices evenly over two-thirds of the dough rectangle, leaving one-third bare.
• Fold Dough: Fold the unbuttered third of the dough over the center third. Then, fold the remaining buttered third over the top, creating a three-layered dough packet. This is called a “business letter fold.”
• Chill Dough: Wrap the dough in plastic wrap and refrigerate for 30 minutes. This chilling step is essential to keep the butter cold and prevent it from melting into the dough.

5. Second Lamination and Chill:

• Second Roll and Fold: After chilling, place the dough on a lightly floured surface with the folded edge facing you. Roll the dough again into a rectangle, approximately 12×18 inches and about ¼ inch thick. Repeat the butter slab and folding process with the remaining half of the cold unsalted butter.
• Chill Again: Wrap the dough in plastic wrap and refrigerate for another 30 minutes. This second lamination creates even more layers and flakiness.

6. Shape the Danishes:

• Roll Out Dough: After the second chill, place the dough on a lightly floured surface with the folded edge facing you. Roll the dough into a rectangle, approximately 12×18 inches and about ⅛ inch thick.
• Cut into Squares: Trim the edges of the rectangle to make them straight. Cut the dough into 12 equal squares (approximately 4×4 inches each).
• Shape Danish Squares: For each square, make diagonal cuts from each corner towards the center, stopping about ¾ inch from the center point. You will have four cut triangles at each corner.
• Fold and Pinch: Take one point of each triangle and bring it towards the center of the square, overlapping slightly and pinching it down in the center to secure. This creates the classic Danish pinwheel shape. Repeat with the remaining three points.

7. Second Rise and Preheat Oven:

• Arrange Danishes: Place the shaped danishes on parchment-lined baking sheets, spacing them about 2 inches apart.
• Second Rise: Cover the baking sheets loosely with plastic wrap and let the danishes rise in a warm place for 30-45 minutes, or until they are slightly puffed.
• Preheat Oven: While the danishes are rising, preheat your oven to 375°F (190°C).

8. Fill and Bake:

• Egg Wash: In a small bowl, whisk together the egg and a tablespoon of water to make an egg wash. Brush the tops and sides of the risen danishes with the egg wash.
• Fill with Cream Cheese: Spoon or pipe a generous tablespoon of the prepared cream cheese filling into the center of each danish.
• Bake: Bake the danishes in the preheated oven for 20-25 minutes, or until they are golden brown and the pastry is cooked through. The baking time may vary slightly depending on your oven.

9. Add Strawberry Topping and Glaze (Optional):

• Cool Slightly: Remove the baked danishes from the oven and let them cool on the baking sheets for a few minutes.
• Add Strawberry Topping: Spoon the macerated strawberries and some of their syrup over the cream cheese filling in each danish.
• Prepare Glaze (Optional): While the danishes are cooling, prepare the glaze if desired. In a small bowl, whisk together the powdered sugar, milk or water (start with 1 tablespoon and add more drop by drop until you reach desired consistency), and vanilla extract (if using) until smooth.
• Drizzle Glaze: Drizzle the glaze over the warm danishes in a decorative pattern.
• Serve and Enjoy: Serve the Strawberry Danishes warm or at room temperature. They are best enjoyed fresh but can be stored in an airtight container for a day or two.

Nutrition Facts

(Per Serving – 1 Danish, approximate values)

• Servings: 12
• Calories: Approximately 350-400 kcal per serving. Calories can vary based on exact ingredient quantities and glaze.
• Total Fat: Approximately 20-25g. Includes fats from butter and cream cheese, essential for flavor and texture but should be consumed in moderation.
• Saturated Fat: Approximately 12-15g. Higher in saturated fat due to butter and cream cheese. Be mindful of saturated fat intake as part of a balanced diet.
• Sugar: Approximately 20-25g. Includes added sugars from granulated sugar and powdered sugar (in glaze) and natural sugars from strawberries. Enjoy as an occasional treat.
• Sodium: Approximately 200-250mg. Sodium content is moderate, primarily from salt in the dough and filling. Consider if you are monitoring sodium intake.

Please note that these are estimated nutritional values and can vary. For precise nutritional information, use a nutrition calculator with the exact brands and quantities of ingredients used.

Preparation Time

• Active Time: Approximately 1 hour 30 minutes. This includes mixing dough, making filling, shaping danishes, and preparing toppings.
• Inactive Time: Approximately 3 hours 30 minutes. This includes dough rising time (first and second rise), chilling time (between laminations), and macerating time for strawberries.
• Total Time: Approximately 5 hours. While the total time seems long, much of it is hands-off time while the dough is rising or chilling. The active time is manageable for a weekend baking project.

How to Serve

• Breakfast or Brunch:
  • Enjoy warm with a cup of freshly brewed coffee or a steaming mug of tea.
  • Serve alongside a fruit salad or a yogurt parfait for a balanced and delightful brunch spread.
  • Pair with scrambled eggs or bacon for a heartier breakfast option.
• Dessert:
  • Serve slightly warm or at room temperature as a sweet ending to any meal.
  • Accompany with a scoop of vanilla ice cream or whipped cream for an extra indulgent dessert.
  • Offer a selection of fresh berries alongside for a lighter option.
• Snack or Treat:
  • Perfect for an afternoon treat or a special occasion snack.
  • Pack them for a picnic or a potluck – they travel well and are always a crowd-pleaser.
  • Enjoy with a glass of cold milk or a fruit smoothie.
• Serving Temperature:
  • Warm: Slightly warmed danishes are incredibly comforting and enhance the aroma of the pastry and strawberries.
  • Room Temperature: Still delicious and convenient for serving at gatherings or picnics.
  • Cold (not recommended): While safe to eat cold, the pastry is best enjoyed warm or at room temperature for optimal texture and flavor.

Additional Tips for Perfect Strawberry Danish

1. Cold Butter is Key: Ensure your butter is very cold throughout the lamination process. Cold butter creates steam pockets when baking, resulting in those desirable flaky layers. If your butter gets too soft, the layers will meld together, and you won’t achieve the same flakiness.
2. Don’t Overwork the Dough: Over-kneading the dough can develop too much gluten, leading to a tougher Danish. Knead just until the dough comes together and is slightly smooth. During lamination, handle the dough gently and avoid excessive rolling.
3. Chill Time is Crucial: Don’t skip the chilling steps between laminations. Chilling allows the butter to solidify again, preventing it from melting into the dough and ensuring distinct layers. If you rush this step, you risk losing flakiness.
4. Use Fresh, Ripe Strawberries: The quality of your strawberries directly impacts the flavor of the danishes. Choose fresh, ripe, and fragrant strawberries for the best taste. Avoid overripe or bruised berries.
5. Adjust Sugar to Strawberry Sweetness: If your strawberries are particularly sweet, you might want to slightly reduce the amount of sugar used for macerating them. Taste the strawberries before macerating and adjust accordingly.
6. Customize the Filling: While cream cheese filling is classic, you can experiment with other fillings. Consider using pastry cream, almond paste, or even a combination of cream cheese and mascarpone for a richer filling.
7. Make Ahead Dough: The dough can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to a month. Thaw the dough in the refrigerator overnight before proceeding with shaping and baking. This breaks down the preparation into stages.
8. Baking Time Variations: Oven temperatures can vary. Keep an eye on your danishes while baking. They are done when they are golden brown and the pastry is cooked through. If they are browning too quickly, tent them loosely with foil.

Frequently Asked Questions (FAQ)

Q1: Can I use frozen strawberries for this recipe?

A: Fresh strawberries are highly recommended for the best flavor and texture. Frozen strawberries can be used in a pinch, but they will release more water and may become mushy. If using frozen strawberries, thaw them completely and drain off excess liquid before macerating. You might also need to adjust the baking time slightly.

Q2: Can I make these danishes ahead of time and store them?

A: Strawberry Danishes are best enjoyed fresh on the day they are made. However, you can store them in an airtight container at room temperature for up to 2 days. The pastry may soften slightly over time. To refresh them, you can briefly warm them in a low oven (around 300°F or 150°C) for a few minutes.

Q3: Can I freeze baked Strawberry Danishes?

A: Yes, you can freeze baked and cooled Strawberry Danishes. Wrap them individually in plastic wrap and then place them in a freezer-safe bag or container. Freeze for up to 1 month. Thaw them in the refrigerator overnight or at room temperature for a few hours before serving. Reheat gently in a low oven if desired.

Q4: Can I substitute the cream cheese filling with something else?

A: Yes, you can substitute the cream cheese filling with other fillings. Pastry cream, almond paste, or even a simple sweetened ricotta cheese can be used. You can also experiment with different flavors by adding citrus zest, spices, or extracts to your chosen filling.

Q5: My dough is not rising. What could be the reason?

A: Several factors can affect dough rising. Ensure your yeast is fresh and active. The milk should be lukewarm (not too hot or cold) to activate the yeast. The room temperature should be warm enough for proofing. If the room is too cold, the dough will rise very slowly or not at all. You can try placing the dough in a slightly warmer spot, like a slightly warmed oven (turned off!).

Q6: My danishes are not flaky. What went wrong?

A: Lack of flakiness is usually due to the butter melting into the dough during lamination. Ensure your butter is very cold and that you chill the dough adequately between folds. Overworking the dough can also reduce flakiness. Handle the dough gently and avoid excessive kneading or rolling.

Q7: Can I use a different type of fruit for the topping?

A: Absolutely! While this recipe is for Strawberry Danish, you can easily adapt it with other fruits. Blueberries, raspberries, peaches, or even apples would work beautifully. Adjust the sugar and lemon juice in the fruit topping according to the sweetness of the fruit you choose.

Q8: Can I make these danishes without a glaze?

A: Yes, the glaze is optional. The danishes are delicious even without the glaze. You can simply dust them with powdered sugar before serving for a simpler finish. The glaze adds extra sweetness and a pretty touch, but it’s not essential for the flavor or enjoyment of the danishes.

Print