Strawberry Danish Pastry with Lemon Icing Recipe

If you love pastries that perfectly balance sweet, tangy, and buttery flavors, then this Strawberry Danish Pastry with Lemon Icing Recipe is going to steal your heart. Flaky, golden puff pastry surrounds a luscious cream cheese filling topped with fresh, juicy strawberries, and everything is finished with a bright, zesty lemon icing that adds a refreshing twist. It’s a treat that feels both elegant and comforting, perfect for breakfast, brunch, or an indulgent snack anytime you crave a little homemade bakery magic.

Ingredients You’ll Need

This recipe shines because of its simple yet essential ingredients, each bringing a unique flavor or texture that makes the Danish pastry truly special. From the buttery puff pastry that gives the perfect flake, to the fresh strawberries that add natural sweetness and vibrant color, every component contributes to this mouthwatering treat.

• Frozen sheet puff pastry: The flaky base that creates that irresistible, golden crust.
• Cream cheese: Provides a creamy, tangy filling that balances the sweetness of the strawberries.
• White granulated sugar: Sweetens both the cream cheese mixture and the strawberries.
• Pure vanilla extract: Adds aromatic depth to the cream cheese filling.
• Fresh strawberries: The star fruit, sliced thin for tender bursts of flavor.
• Cornstarch: Helps thicken the strawberry juices during baking, preventing soggy pastry.
• Large egg: For the egg wash that gives the pastry its beautiful, glossy finish.
• Powdered sugar: The base for the lemon icing, lending smooth sweetness.
• Lemon zest and juice: These brighten the icing with fresh citrus zing.
• Water: To thin the egg wash for even brushing.

How to Make Strawberry Danish Pastry with Lemon Icing Recipe

Step 1: Thaw the Puff Pastry

Begin by removing the frozen puff pastry sheet from the freezer and letting it sit at room temperature for about 30 minutes. This slight thaw softens the dough, making it much easier to roll and shape without tearing.

Step 2: Prepare the Cream Cheese Mixture

While your pastry is thawing, grab a hand mixer and beat the room temperature cream cheese on high speed for about a minute until it becomes smooth and fluffy. Then add 3 tablespoons of white granulated sugar and continue beating for another minute before folding in the vanilla extract. This creamy spread is the luscious base that will complement the strawberry topping perfectly.

Step 3: Prepare the Strawberries

Wash and dry your strawberries thoroughly, then slice them thinly. Toss the slices gently with a bit of cornstarch and 1/2 tablespoon of sugar. The cornstarch is key—it thickens the juices released during baking so your pastry stays crisp and your strawberry topping doesn’t get too runny.

Step 4: Roll and Cut the Puff Pastry

Lightly flour your countertop and place the thawed puff pastry sheet on it. Gently roll it out to blend any seams and create an even rectangle. Use a pizza cutter or sharp knife to slice the sheet lengthwise in half and then cut those halves into thirds, giving you six equal rectangles. Carefully transfer these to a baking sheet lined with non-stick spray or parchment paper. Score a shallow border about 1/4 inch inside the edges of each rectangle—it helps the filling stay nicely contained without cutting all the way through the dough.

Step 5: Fill the Pastries

Spoon around a tablespoon of the cream cheese mixture into the center of each rectangle. Spread it gently using the back of a spoon, staying inside the scored border to keep the edges crisp. Then artfully arrange the strawberry slices on top, allowing some creamy cheese to peek through for that inviting look and perfect bite.

Step 6: Apply the Egg Wash

Mix one large egg with two teaspoons of water to make a smooth egg wash. Using a pastry brush, carefully paint the edges of each pastry rectangle. This little step results in a shiny, golden-brown crust that makes these Danish pastries look stunning straight from the oven.

Step 7: Bake Until Golden

Preheat your oven to 400°F (200°C). Place the tray in the middle rack and bake for 20 to 25 minutes. Keep an eye out for a beautifully puffed and golden crust—this means it’s time to pull them out for the final touch.

Step 8: Whip Up the Lemon Icing

While the pastries are baking, whisk together sifted powdered sugar, the zest of half a lemon, and 2 to 3 teaspoons of fresh lemon juice. The consistency should be just right to drizzle—it’s sweet but with a bright zing that cuts through the richness of the pastry and cream cheese.

Step 9: Drizzle and Serve

Once out of the oven, give the Danish pastries a few minutes to cool slightly. Then generously drizzle the lemon icing over the warm pastries. The icing will set up beautifully as it cools, creating a tangy glaze that makes this Strawberry Danish Pastry with Lemon Icing Recipe truly unforgettable.

How to Serve Strawberry Danish Pastry with Lemon Icing Recipe

Garnishes

For an eye-catching presentation, sprinkle a tiny pinch of finely chopped fresh mint or a light dusting of powdered sugar over each pastry. You could also add a few whole or halved strawberries on the side to enhance the fresh, fruity appeal.

Side Dishes

These pastries pair amazingly well with a cup of strong coffee or a bright herbal tea, balancing richness with warmth. For brunch, accompany them with fresh fruit salad or yogurt for a refreshing and balanced meal.

Creative Ways to Present

Try serving these Danish pastries on beautiful wooden boards or vintage cake stands to elevate your gathering. You can also drizzle additional lemon icing in a decorative zigzag pattern, or pipe some whipped cream rosettes alongside for an impressive touch that’s easy to achieve.

Make Ahead and Storage

Storing Leftovers

You can keep leftover Danish pastries in an airtight container at room temperature for up to two days. To maintain freshness, avoid stacking them directly on top of each other.

Freezing

If you want to make this Strawberry Danish Pastry with Lemon Icing Recipe in advance, freeze the unbaked filled and egg-washed pastries on a tray until solid. Then transfer them to a freezer bag and bake directly from frozen, adding a few extra minutes to the baking time.

Reheating

Warm pastries in a 350°F oven for 5 to 7 minutes to restore their flaky crispness. Avoid microwaving as it can make the dough soggy and the cream cheese filling lose its texture.

FAQs

Can I use fresh or frozen strawberries?

Fresh strawberries are best for this recipe because they hold their shape and flavor well. Frozen strawberries tend to release too much liquid and could make the pastry soggy.

What can I substitute for cream cheese?

If you want a lighter option, mascarpone cheese works beautifully and adds a nice creaminess. Just make sure it’s still at room temperature for easy spreading.

Can I make the lemon icing thicker or thinner?

Absolutely! Add more powdered sugar to thicken the icing or a little extra lemon juice to thin it out until you reach your preferred consistency.

Is it necessary to score the pastry edges?

Yes, scoring allows the pastry to puff up around the borders while keeping the filling neatly contained, preventing overflow during baking.

Can I turn this into a vegan dessert?

Yes, use dairy-free cream cheese alternatives and a plant-based puff pastry. For the egg wash, a thin mixture of almond milk and maple syrup can create a nice golden finish.

Final Thoughts

You really can’t go wrong with this Strawberry Danish Pastry with Lemon Icing Recipe. It’s a delightful crowd-pleaser that combines simple ingredients into something truly special and memorable. Once you try it, it’s sure to become a beloved favorite in your recipe collection whenever you want to impress or simply treat yourself.

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