Easy Strawberry Cream Cheese Danish With Strawberry Jam

I personally love enjoying it with a morning coffee, as the tangy cream cheese and fruity jam perfectly complement a fresh brew. And if you’re in the mood to elevate the experience even further, check out this version of the strawberry cream cheese danish that uses fresh strawberries.

Ingredients:
For the Danish:
4 ounces (113 grams) Cream cheese, softened to room temperature
3 tablespoons Powdered sugar
½ teaspoon Fresh lemon juice
1 teaspoon Pure vanilla extract
8 teaspoons Strawberry jam or preserves (preferably homemade or a high-quality brand)
1 tube (8-ounce or 226 grams) Refrigerated crescent roll dough. Personally, I prefer homemade pastry dough for an authentic touch.
For the Glaze:
½ cup Powdered sugar
2 to 4 teaspoons Whole milk (adjust for desired consistency)
How to Make Strawberry Cream Cheese Danish:
1. Preparation:
Start by preheating the oven to 375°F (190°C). I always line my baking sheet with parchment paper for a non-stick experience. If you don’t have parchment paper, a quick spray of cooking spray will do the trick.

2. Cream Cheese Filling:
In a medium-sized bowl, blend the room temperature cream cheese, 3 tablespoons of powdered sugar, fresh lemon juice, and pure vanilla extract until you get a creamy consistency.

3. Dough Slicing:
Without unrolling, take the crescent roll dough out of its packaging. Using a sharp knife, slice the dough into 8 equal portions and space them evenly on your baking sheet.

4. Forming the Danish:
Shape each dough slice into a 2½-inch round, ensuring the edges are slightly raised to hold the filling.

5. Adding the Filling:
Evenly distribute the cream cheese mixture among the dough rounds, leaving a small border. Then, place a teaspoon of strawberry jam or preserves in the center of each.

6. Baking:

Bake in the preheated oven for 12-14 minutes until the danish turn a beautiful golden brown.

7. Cooling:
Once baked, I like to transfer the danish to a wire rack and let them cool for about 15 minutes.

8. Glazing:
For the glaze, whisk together ½ cup of powdered sugar with 2 teaspoons of whole milk in a bowl. Add more milk as needed to get a thick yet pourable consistency. Drizzle this glaze generously over the cooled danish.

FAQs and Common Issues for Strawberry Cream Cheese Danish:
Can I use a different fruit jam or preserve?
Absolutely! While strawberry jam is a classic choice, you can experiment with blueberry, raspberry, apricot, or even peach preserves. Just ensure that the jam or preserve isn’t too runny to prevent spillage during baking.

The cream cheese filling spilled out while baking. What did I miss?
It sounds like there might’ve been too much filling or not enough of a dough border. Remember, those dough edges help keep everything inside. So, next time, leave a good border and be careful not to overfill.

Why did my danish turn out soggy?
Oops! If the jam was too runny, that might be the culprit. Next time, go for a thicker jam or use a bit less.

Can I make the pastry dough from scratch?
Of course! If you have the time and prefer a homemade touch, you can make your own pastry dough. I’ve previously recommended this homemade pastry dough recipe which works wonderfully.

How do I store leftover danish pastries?
Store any leftover danish in an airtight container in the refrigerator for up to 3-4 days. Before serving, you can warm them slightly in the oven or microwave.

Is there a dairy-free alternative to cream cheese?
Yes, there are several dairy-free cream cheese brands available in stores made from almond, soy, or cashews. You can use these as a direct substitute for regular cream cheese in the recipe.