strawberry cream cheese danish




Prep Time


Cook Time

Who wouldn’t want to wake up to these intriguing puff pastry parcels on Christmas morning?



For the strawberry cream cheese danish

  • 2 sheets puff pastry
  • 1 egg — beaten
  • 1⁄2 cup toasted sliced almonds


  • 500g strawberries — roughly chopped
  • 1⁄4 cup sugar
  • 1 teaspoon lemon juice


  • 250g cream cheese — softened
  • 1⁄3 cup sugar
  • 1 teaspoon lemon juice
  • 3⁄4 teaspoon vanilla extract
  • --- For the VANILLA ICING ---
  • 1 cup icing sugar, plus extra for dusting
  • 1 tablespoon milk
  • 1⁄2 teaspoon vanilla extract


For the strawberry cream cheese danish

  • Preheat the oven to 180°C (160°C fan bake). Line a baking tray with baking paper.
  • To make the Strawberry Filling, combine all the ingredients in a saucepan and bring to the boil. Reduce the heat and simmer for 20–25 minutes or until the strawberries start to break down.
  • To make the Cream Cheese Filling, combine all the ingredients in a bowl and whip until smooth.
  • To make the parcels, lay the pastry sheets on a lightly floured surface. Cut each sheet of pastry into four squares.
  • Divide the Cream Cheese Filling evenly between the pastry squares, then do the same with the Strawberry Filling.
  • Use a pastry brush to brush the corners of each pastry square with the beaten egg.
  • Fold all four corners of each square towards the centre, pinching the seams together to enclose the filling. Brush all over with the beaten egg.
  • Arrange on the prepared tray and bake for 20–30 minutes or until golden brown.
  • While the pastries cool, make the Vanilla Icing by mixing all the ingredients in a small bowl.
  • Drizzle the icing over the cooled pastries, sprinkle with the almonds and dust with a little extra icing sugar to serve.