Strawberry Cream Cheese Danish Braids
These Strawberry Cream Cheese Danish Braids are tender, flaky, and filled with luscious cream cheese and fresh strawberries – perfect for any brunch or treat!
Equipment
- Baking sheet lined with parchment paper
- Mixing Bowl
- Spatula or spoon
- Sharp knife or pizza cutter
- Pastry Brush
- Cooling rack
Ingredients
- 1 package puff pastry sheets thawed (typically 2 sheets)
- 8 oz cream cheese softened
- 1/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 cup fresh strawberries sliced
- 1 large egg beaten (for egg wash)
- Powdered sugar for dusting
Instructions
- In a mixing bowl, combine the softened cream cheese, sugar, and vanilla extract. Beat until smooth and creamy, ensuring there are no lumps.
- Carefully unfold one thawed puff pastry sheet onto your parchment-lined baking sheet. Using a sharp knife, score a rectangle in the center, leaving about 2 inches of border on all sides. Then, cut 1-inch strips along the left and right edges of the rectangle, stopping at the scored border.
- Spread the cream cheese mixture evenly within the rectangle you scored on the pastry. Top the cream cheese with the sliced strawberries, arranging them in a single layer.
- Begin braiding by folding the pastry strips over the filling, alternating sides and slightly overlapping, to create a woven pattern.
- Brush the entire braid with the beaten egg. Place the baking sheet in a preheated oven at 400°F (200°C) and bake for 20-25 minutes, or until the puff pastry is puffed and golden brown.
- Transfer the danish braid to a cooling rack. Allow it to cool for at least 10 minutes before dusting with powdered sugar.
Notes
- Keep the puff pastry cold until just before baking to maintain its flaky texture.
- Do not press too hard when braiding to avoid the filling leaking.
- Use ripe but firm strawberries to ensure they hold their shape during baking.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 4 days.
- Reheat in a preheated oven at 350°F (175°C) for 5-8 minutes; avoid microwaving to keep pastry crisp.