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Strawberry Cream Cheese Danish
Tested by Imperial Sugar
Chef Eddy Recipe
Strawberry Cream Cheese Danish
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This flaky European-style Strawberry Cream Cheese Danish takes a while to prepare but the flavor and texture is unsurpassed. Taste rivals any high-end Parisian bakery.

Bake/Cook time
0:18 to 0:22
Plan for

Prep, chilling and proofing time: 12 hours

24 danish
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Strawberry Cream Cheese Danish
Extra Fine Granulated Sugar
Confectioners Powdered Sugar
Bake/Cook time :
0:18 to 0:22
Plan For

Prep, chilling and proofing time: 12 hours

Yield :
24 danish



  • 2 1/4 cup ice cold water
  • 4 tablespoons instant yeast
  • 1 large egg
  • 6 cups bread flour*
  • 6 tablespoons Imperial Sugar Extra Fine Granulated Sugar
  • 1 tablespoon + 1 teaspoon salt
  • 4 tablespoons (1/2 stick) soft butter
  • 5 sticks unsalted butter, very cold

Cream Cheese Filling


*Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. In a bowl of an electric mixer combine ice cold water, yeast and egg. Add flour, sugar, salt and soft butter. (Do not add cold butter yet.) Using a dough hook mix to a very firm and elastic dough, about 5 minutes on low-medium speed.
  2. Remove from machine and place dough on a plastic food film lined cookie sheet. Cover dough with plastic and place in freezer for 1 hour.
  3. Meanwhile unwrap very cold butter and place sticks next to each other on a large piece of parchment paper.
  4. Using a rolling pin, pound butter until is the size of a standard size piece of copy paper. (8 x 11 inch). Place in the refrigerator to make cold again.
  5. Remove cold dough from freezer. Using a small amount of flour roll to the size of 2 sheets of paper.
  6. Place cold butter on very left side of rolled out dough. Flip the right side of dough onto butter.
  7. Roll dough to 4 sheets of paper long. Fold dough into 3 by folding left one third of dough onto middle one third and folding right one third onto the middle. Place in the freezer for at least 1 hour or in the refrigerator for 2 hours..
  8. After one hour chilling repeat step 7 completely.
  9. Once again after one hour chilling repeat step 7 completely.
  10. Allow dough to chill at least one hour. Cut dough in half and leave one half in the refrigerator.
  11. On a lightly floured surface roll dough into a rectangle 8 inch wide by 1/4 inch thick. Cut into squares 4 inch x 4 inch.
  12. Fold corners of each square towards the middle and press very firm in the center. Place on parchment lined cookie sheets about 1 1/2 inches apart.
  13. Repeat with remaining dough.
  14. Make center of each danish larger by pressing with your fingers an opening of 1/2 to 3/4 inch wide.
  15. Cover danish with plastic food wrap and place in a warm place until the danish have almost doubled.
  16. Meanwhile prepare cheese filling by mixing soft cream cheese, sugar, egg and vanilla extract. Add flour and mix until combined.
  17. Turn on oven to 375°F. Spoon cream cheese filling into the center of each danish.
  18. Beat one egg and brush danish very gently with egg wash.  Place in oven for approximately 18-22 minutes or until well golden brown. Danish should not be undercooked.
  19. When cooled decorate with strawberries and brush with glaze.


NOTE: For delicious Sunday breakfast prepare up to a week ahead. Freeze without glazing and fruit topping. Simply defrost and place in a 350°F oven for 5 minutes, then decorate with fruit and glaze.

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