Crispy Strawberry Danish Recipe with Easy Cream Cheese Custard Filling

Let me tell you, the scent of buttery, flaky pastry mingling with the sweet tang of fresh strawberries and the rich creaminess of custard wafting from my oven is enough to make anyone’s mouth water. The first time I baked this Crispy Strawberry Danish with Cream Cheese Custard, I was instantly hooked — the kind of moment where you pause, take a deep breath, and just smile because you know you’re onto something truly special. I remember when I was knee-high to a grasshopper, my grandma would whip up pastries that tasted like little pieces of heaven, and ever since, I’ve been chasing that perfect blend of flaky, sweet, and creamy.

Honestly, this recipe feels like pure, nostalgic comfort with a little modern twist. It’s dangerously easy to make, and my family couldn’t stop sneaking these danishes off the cooling rack (and I can’t really blame them). Whether you’re looking for a sweet treat to brighten up a cozy weekend morning, impress at brunch, or add a little magic to your Pinterest cookie board, this crispy strawberry danish with easy cream cheese custard filling is your new go-to. I’ve tested this recipe more times than I can count—in the name of research, of course—and it’s become a staple for family gatherings, gifting, and those times when you just want a warm hug on a plate.

Why You’ll Love This Recipe

If you’re wondering what sets this Crispy Strawberry Danish recipe apart from the rest, here’s the scoop based on my many kitchen trials and honest tastings:

• Quick & Easy: Comes together in under 45 minutes, perfect for busy mornings or unexpected guests.
• Simple Ingredients: You probably already have everything in your pantry and fridge—no fancy store runs needed!
• Perfect for Brunch & Potlucks: Brighten up any occasion with a treat that looks like it took hours but tastes effortless.
• Crowd-Pleaser: Kids and adults alike rave about the crispy layers and luscious cream cheese custard.
• Unbelievably Delicious: The balance of flaky pastry with fresh strawberry sweetness and silky custard is pure comfort food bliss.

What really makes this recipe stand out is the easy cream cheese custard filling—it’s not just cream cheese whipped up; it’s lightly sweetened and silky smooth, with a hint of vanilla that makes every bite sing. Plus, folding the strawberries into the pastry before baking keeps them perfectly juicy without sogginess. This isn’t just another danish—it’s the version you’ll want to make again and again because it hits that sweet spot of flaky, creamy, and fresh. Honestly, it’s the kind of recipe where you close your eyes after the first bite, savoring every moment.

What Ingredients You Will Need

This crispy strawberry danish uses simple, wholesome ingredients to deliver bold flavor and satisfying texture without the fuss. Most of these are pantry staples, and you can swap a few to fit your preferences or dietary needs.

• For the Pastry:
  • 1 sheet of store-bought puff pastry (thawed) – I prefer Pepperidge Farm for best flakiness
  • 1 tablespoon all-purpose flour (for dusting)
  • 1 egg (for egg wash, beaten)
  • 1 tablespoon water (to mix with egg for wash)
• For the Cream Cheese Custard Filling:
  • 4 oz (115 g) cream cheese, softened (use full-fat for richness)
  • 2 tablespoons granulated sugar
  • 1 teaspoon vanilla extract (pure is best)
  • 2 tablespoons heavy cream or whole milk (adds silkiness)
  • 1 large egg yolk (room temperature)
• For the Strawberry Topping:
  • 1 cup fresh strawberries, hulled and sliced (firm and ripe)
  • 1 tablespoon granulated sugar (to macerate strawberries)
  • 1 teaspoon lemon juice (brightens flavor)
• Optional Glaze:
  • 1/2 cup powdered sugar
  • 1 tablespoon milk or lemon juice

If you want a gluten-free version, almond flour works well for dusting, and you can find gluten-free puff pastry in many specialty stores. For dairy-free, swap cream cheese with a plant-based alternative and use coconut cream instead of heavy cream. In summer, swapping strawberries for fresh raspberries or blueberries is a lovely twist.

Equipment Needed

• Baking sheet – a rimmed one works best to catch any drips
• Parchment paper or silicone baking mat – for easy cleanup and preventing sticking
• Mixing bowls – at least two, one for custard filling and one for strawberries
• Electric mixer or hand whisk – to get that custard filling silky smooth
• Pastry brush – for egg wash application (a silicone brush works nicely)
• Sharp knife or pizza cutter – to cut the puff pastry evenly
• Measuring cups and spoons – for precise ingredients

If you don’t have an electric mixer, a sturdy whisk and a bit of elbow grease will do just fine. Parchment paper is a kitchen lifesaver here, trust me. For budget-friendly options, many stores offer reusable silicone baking mats that work great and save waste.

Preparation Method

1. Preheat your oven to 400°F (200°C). Line your baking sheet with parchment paper to prevent sticking.
2. Prepare the strawberries: In a small bowl, toss the sliced strawberries with 1 tablespoon sugar and lemon juice. Let them macerate while preparing the filling (about 10 minutes). This draws out their natural sweetness and juiciness.
3. Make the cream cheese custard: In a medium bowl, beat 4 oz softened cream cheese with 2 tablespoons sugar and 1 teaspoon vanilla extract until smooth and fluffy. Add 2 tablespoons heavy cream and 1 egg yolk, then mix until silky. If the mixture looks lumpy, keep whisking—it’ll smooth out. This step is key for that luscious custard texture.
4. Prepare the puff pastry: Lightly flour your work surface and roll out the thawed puff pastry sheet into a 12×12 inch (30×30 cm) square if needed. Cut into four equal squares.
5. Assemble the danishes: On each square, spread about 2 tablespoons of cream cheese custard in the center, leaving a 1-inch border all around. Spoon a generous layer of the macerated strawberries on top of the custard, making sure not to overload (or the pastry may get soggy).
6. Fold the edges: Fold each corner of the pastry square towards the center, slightly overlapping, and gently press to seal. Brush the edges with the egg wash (1 beaten egg mixed with 1 tablespoon water) to get that beautiful golden color.
7. Bake: Place the danishes on the prepared baking sheet, spacing them about 2 inches apart. Bake for 18–22 minutes, or until the pastry is puffed and golden brown. Keep an eye on them past 18 minutes—you want crispiness without burning.
8. Optional glaze: While the danishes bake, mix 1/2 cup powdered sugar with 1 tablespoon milk or lemon juice until smooth. Drizzle over the warm danishes once out of the oven for a pretty, sweet finish.
9. Cool and serve: Let the danishes cool on the baking sheet for about 10 minutes. They’re best served warm or at room temperature.

Pro tip: If your cream cheese isn’t soft enough, pop it in the microwave for 10 seconds—no longer, or it might melt. And don’t rush the maceration of strawberries; that little wait makes a big flavor difference.

Cooking Tips & Techniques

Here’s the scoop from my kitchen experience that’ll help you nail this recipe every time. First, don’t skip the egg wash—it’s what gives the danish that irresistible golden, crispy finish. Brush it on gently but thoroughly.

Another thing: keep your puff pastry cold until right before use. If it gets too warm, the layers won’t puff up properly. I usually keep it in the fridge until about 5 minutes before assembling.

When mixing the custard filling, patience is key. Scraping down the bowl a couple times ensures a smooth, even texture. I learned this after my first batch ended up a bit lumpy, which was a bummer.

Also, don’t overload the strawberries. Too juicy or too many can make the pastry soggy. If you want extra juice, drain the strawberries slightly before adding them to the custard.

Timing-wise, multitask by preparing the custard and macerating strawberries while the oven preheats. That way, you’re not waiting around once you start assembling. And finally, let the danishes cool briefly before serving—hot filling can be tricky to handle and burns are no fun!

Variations & Adaptations

If you want to switch things up or cater to different dietary needs, here are some tasty options:

• Seasonal Fruit Swap: Try fresh blueberries, raspberries, or peach slices instead of strawberries for a different flavor profile.
• Gluten-Free Version: Use a gluten-free puff pastry brand or make your own gluten-free dough. Almond or oat flour dusting helps too.
• Dairy-Free Option: Substitute cream cheese with a plant-based vegan cream cheese and use coconut cream instead of heavy cream.
• Extra Crunch: Sprinkle chopped toasted almonds or pecans on top before baking for a nutty twist.
• Spiced Twist: Add a pinch of cinnamon or cardamom to the custard filling for warmth and depth.

One variation I personally love is mixing a few drops of almond extract into the custard—it gives a lovely aroma and pairs beautifully with strawberries. Just a little goes a long way!

Serving & Storage Suggestions

This crispy strawberry danish is best enjoyed warm or at room temperature, fresh from the oven or within a few hours. Serve it with a dusting of powdered sugar or a light drizzle of the optional glaze for that bakery-style finish.

It pairs wonderfully with a cup of strong coffee, a bright herbal tea, or a cold glass of milk for the kids. For a brunch spread, consider adding fresh fruit salad and scrambled eggs for balance.

To store, keep leftovers in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. Reheat gently in a toaster oven or regular oven at 300°F (150°C) for about 5–7 minutes to restore crispiness. Avoid microwaving, or you’ll end up with soggy pastry.

Flavors actually develop nicely if you let the danish sit for an hour or so after baking—the custard sets a bit more, and the strawberries intensify. Just cover loosely with foil if you’re letting them sit out.

Nutritional Information & Benefits

Each crispy strawberry danish provides approximately 280 calories, with 14 grams of fat, 30 grams of carbohydrates, and 4 grams of protein, depending on the brand of puff pastry and cream cheese used.

Strawberries bring a boost of vitamin C and antioxidants, which support immune health and skin glow. Cream cheese adds calcium and protein, while the puff pastry delivers satisfying carbs for energy.

This recipe can fit into a balanced diet, especially if enjoyed as an occasional treat. For those watching carbs, consider smaller portions or using a low-carb pastry alternative. Gluten-free and dairy-free swaps make this accessible to many dietary needs without losing the yum factor.

Conclusion

If you’re looking for a recipe that’s both impressively delicious and surprisingly simple, this Crispy Strawberry Danish with Easy Cream Cheese Custard Filling ticks all the boxes. It’s a recipe that invites customization, whether you want to swap fruit, go dairy-free, or add your own twist of spices.

Personally, I love this recipe because it brings back warm memories while still feeling fresh and exciting. It’s that perfect balance of crisp, creamy, and sweet that makes any morning or gathering feel a little more special.

Give it a try, tweak it your way, and don’t forget to share how it turns out! I’d love to hear your variations or tips in the comments below.

FAQs

Can I make the cream cheese custard filling ahead of time?

Yes! You can prepare the custard filling a day ahead and keep it covered in the fridge. Just give it a quick stir before assembling the danishes.

Is it possible to freeze these danishes?

Absolutely. Freeze unbaked danishes on a tray until firm, then wrap them tightly and freeze for up to 2 months. Bake from frozen, adding a few extra minutes to the baking time.

What if I don’t have puff pastry? Can I use croissant dough?

Croissant dough can work but expect a softer, less flaky texture. Puff pastry is ideal for that classic crispiness.

How do I prevent the pastry from getting soggy with juicy strawberries?

Macerating the strawberries helps, and draining excess juice before assembling is key. Also, don’t overload the filling to keep the pastry crisp.

Can I use frozen strawberries?

Yes, but thaw and drain them well before using to avoid extra moisture that could make the pastry soggy.

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