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Strawberry Danish

Strawberry Danish
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A classic homemade Strawberry Danish featuring flaky, buttery layers of dough filled with a naturally sweet and fresh strawberry filling. Perfect for breakfast, brunch, or a delightful snack, this recipe uses simple pantry staples and offers delicious versatility with easy variations. Impress family and friends with this irresistible pastry bursting with fruity flavor and melt-in-your-mouth texture.

Ingredients

Scale

Dough Ingredients

  • 2¾ cups all-purpose flour
  • 1 cup cold unsalted butter, cut into small pieces
  • 2 tbsp granulated sugar
  • 1 tsp salt
  • 2¼ tsp active dry yeast (1 packet)
  • ½ cup warm whole milk (about 110°F/43°C)
  • 2 large eggs

Strawberry Filling

  • 2 cups fresh strawberries, chopped
  • ½ cup granulated sugar
  • 1 tbsp lemon juice
  • 1 tbsp cornstarch

Optional Garnishes

  • Powdered sugar for dusting or glaze
  • Additional lemon juice (for glaze)
  • 1 egg (for egg wash)
  • Sliced almonds (optional)

Instructions

  1. Prepare the Dough: Mix the yeast with warm milk and a teaspoon of sugar to activate it. In a large bowl, combine the flour, salt, and remaining sugar. Add the cold butter pieces and use your fingers or a pastry cutter to blend until the mixture resembles coarse crumbs. Add the yeast mixture and beaten eggs, mixing until the dough comes together. Chill the dough in the refrigerator for at least one hour to allow the butter to rest and firm up.
  2. Roll and Fold for Flakiness: On a lightly floured surface, roll the dough into a rectangle. Fold it into thirds like a letter, rotate, and roll out again. Repeat this rolling and folding process 3 to 4 times to create multiple flaky layers. Chill the dough between folds if it becomes too soft or sticky.
  3. Make the Strawberry Filling: In a saucepan, combine chopped strawberries, sugar, lemon juice, and cornstarch. Cook over medium heat, stirring frequently, until the mixture thickens and becomes glossy. Remove from heat and let cool to room temperature to prevent sogginess when filling the pastry.
  4. Shape the Danish: Roll out the dough to about ¼ inch thickness. Cut the dough into squares, then fold the corners toward the center forming a diamond shape with an open center for the filling. Place a spoonful of the cooled strawberry filling into the center of each pastry square.
  5. Bake to Golden Perfection: Brush the pastry edges with egg wash for a golden crust. Place the Danish pastries on a parchment-lined baking sheet and bake at 375°F (190°C) for 15–20 minutes or until puffed and golden brown. Let them cool slightly before serving.

Notes

  • Keep all ingredients, especially butter and dough, cold to ensure optimal flakiness and layering.
  • Do not overfill the Danish to prevent sogginess and spilling during baking.
  • Proof the yeast with properly warmed milk (not too hot or cold) to achieve a good rise.
  • Use fresh strawberries for the best flavor and texture in the filling.
  • Chill the dough between folds to maintain distinct butter layers and avoid stickiness.

Nutrition

Keywords: Strawberry Danish, flaky pastry, breakfast pastry, homemade danish, strawberry filling, layered dough

Find it online: https://mealsbymary.com/strawberry-danish-2/