Pioneer Woman Strawberry Danish

These flaky, golden Pioneer Woman easy strawberry danish pastries are made with store-bought puff pastry, a tangy lemon cream cheese filling, fresh sliced strawberries, and a sweet lemon glaze. They take about 55 minutes to prep and under an hour to bake.

The cream cheese filling is what makes these feel bakery-level. You beat softened cream cheese with sugar, lemon zest, an egg yolk, and vanilla until it’s smooth and creamy. It goes into the center of each puff pastry square after the first bake, then the strawberries sit right on top for the second round in the oven.

Keep the puff pastry cold the entire time you’re working with it. If the butter in the dough starts to soften, you lose those crisp, layered flakes that make a danish worth eating. Cut your squares, fold the corners in, then refrigerate them while you prep the second sheet. That extra chill time pays off with a much better puff in the oven.

Pioneer Woman Strawberry Danish

Author: Hamdi Saidani Cooking Method:Baking Cuisine:American Courses:Dessert

Difficulty:BeginnerPrep time: 55 minutesCook time: 30 minutesRest time: 20 minutesTotal time:1 hour 45 minutesServings:12 servingsCalories:362 kcal Best Season:Summer

Description

These Pioneer Woman easy strawberry danish pastries layer tangy lemon cream cheese and fresh berries inside golden puff pastry squares, finished with a sweet lemon glaze drizzle.

Ingredients

• 1 1/2 cups sliced fresh strawberries (about 8 ounces)
  
• 1/3 cup plus 2 tablespoons granulated sugar
  
• 1 teaspoon lemon zest and 1 tablespoon plus 1 teaspoon fresh lemon juice (from 1 lemon)
  
• 1 package (8 ounces) cream cheese, at room temperature
  
• 1 large egg yolk, plus 1 large egg, beaten
  
• 1 teaspoon vanilla extract
  
• All-purpose flour, for dusting
  
• 1 package (17.3 ounces) frozen puff pastry, thawed
  
• 1 teaspoon cornstarch
  
• 1/2 cup powdered sugar, plus more as needed

Instructions

1. Position one oven rack in the upper third and another in the lower third of the oven. Preheat to 375°F. Line 2 baking sheets with parchment paper.
   
2. Toss the sliced strawberries with 2 tablespoons of the granulated sugar and 1 tablespoon of lemon juice in a medium bowl. Set aside at room temperature.
   
3. Beat the cream cheese in a stand mixer with the paddle attachment on medium speed until smooth, about 1 minute. Add the lemon zest and remaining 1/3 cup granulated sugar. Beat on medium speed until creamy, 2 to 3 minutes. Beat in the egg yolk and vanilla until well combined, about 1 minute.
   
4. On a lightly floured surface, unfold one sheet of thawed puff pastry. Roll it into a 12×8-inch rectangle. Cut it in half lengthwise into two strips, then cut each strip into thirds to make six 4-inch squares. Place them on one of the prepared baking sheets.
   
5. Brush the edges of each square with the beaten egg. Fold each corner in about 1 1/2 inches toward the center and press to stick. Prick the center of each pastry 3 to 4 times with a fork. Brush with more egg wash.
6. Refrigerate while you repeat with the second pastry sheet.
   
7. Bake the squares until puffed, dry, and very lightly golden, 10 to 12 minutes.
   
8. While they bake, drain the strawberries and toss them with the cornstarch.
   
9. Press down the centers of the baked squares gently with the back of a spoon. Scoop about 2 tablespoons of the cream cheese filling into each center and smooth with a knife. Top with a few strawberry slices.
   
10. Bake until the pastry is deep golden brown, 25 to 30 minutes, rotating and swapping the pans between racks after 20 minutes.
    
11. Cool on the baking sheets for 5 minutes, then transfer to a wire rack.
    
12. Whisk together the powdered sugar and the remaining 1 teaspoon of lemon juice until smooth and thick. Adjust with more powdered sugar or water until you reach a pourable consistency. Drizzle over the cooled danishes.

FAQs

What do I serve it with?

A cup of hot coffee or a latte is the natural pairing for breakfast. For an afternoon spread, iced tea or a cold glass of lemonade works well. If you’re building a brunch table, the easy strawberry cobbler beside it gives guests a warm, skillet-baked option alongside these lighter pastries.

Can I use frozen strawberries for this?

Fresh only. Frozen berries release too much liquid as they thaw, and that moisture soaks into the puff pastry and turns it soggy. You need the firm texture of fresh slices to hold their shape through the second bake.

Why does the recipe bake the pastry twice?

The first bake puffs and dries the pastry squares so they can hold the filling without collapsing. The second bake cooks the cream cheese, softens the berries, and finishes browning the edges. Skipping the first round leaves you with an undercooked, doughy center.

How thick should I roll the puff pastry?

Just enough to reach a 12×8-inch rectangle. You want it thin enough to puff evenly but thick enough to hold its shape when you fold the corners in. One or two passes with the rolling pin is usually plenty.

Can I reheat these the next morning?

Yes. Place them on a baking sheet in a 300°F oven for about 8 minutes. The toaster oven works too. Avoid the microwave because it makes the pastry soft and chewy instead of crisp and flaky.