Strawberry Cream Treats (Print Version)
# Ingredients:
→ For the Danish Dough
01 -
1 cup (2 sticks) cold unsalted butter
02 -
2 1/2 cups all-purpose flour, plus more for rolling
03 -
1 teaspoon salt
04 -
1/4 cup sugar
05 -
1/4 cup warm water
06 -
1/2 cup milk, room temperature
07 -
1 large egg, room temperature
08 -
2 1/4 teaspoons (1 packet) active dry yeast
→ For the Strawberry Cream Filling
09 -
1/4 cup sugar
10 -
8 ounces softened cream cheese
11 -
Fresh strawberries, thinly sliced for garnish
12 -
1/2 teaspoon vanilla extract
→ For the Glaze (Optional)
13 -
1/2 teaspoon vanilla extract
14 -
2 tablespoons milk or water
15 -
1 cup powdered sugar
# Instructions:
01 -
Pour the warm water into a bowl, then sprinkle the yeast over it. Let it rest for 5-10 minutes until it gets bubbly.
02 -
In a big mixing bowl, stir the frothy yeast with milk, an egg, sugar, salt, and half the flour. Keep mixing until smooth, then slowly add the remaining flour until a dough forms.
03 -
Cut the cold butter into the dough. Fold and turn the dough a few times to build those buttery layers. Pop it into the fridge to chill for at least an hour.
04 -
Dust a surface with flour and roll out the chilled dough to about 1/4 inch. Use a heart-shaped cutter (or shape them yourself) to cut the dough.
05 -
Move the heart-shaped dough pieces to a parchment-lined baking sheet. Place them in a warm spot and let them rise for about 30 minutes until they look a bit puffier.
06 -
Preheat your oven to 375°F (190°C).
07 -
Combine the softened cream cheese, sugar, and vanilla extract in a bowl. Stir in some chopped strawberries now if you like, or save them for decorating after baking.
08 -
Drop a spoonful of the strawberry cream mixture into the center of each piece of dough. Bake them in the preheated oven for 15-20 minutes until golden brown.
09 -
Mix the powdered sugar, your choice of milk or water, and vanilla extract until smooth.
10 -
Let the danishes cool a little. If you’re using the glaze, drizzle it on top, then finish with fresh strawberry slices if you didn’t mix them into the filling earlier.
# Notes:
01 -
Keep the butter chilled before working it into the dough for a flakier texture.
02 -
Allow the danishes to cool down somewhat before glazing to keep the glaze from melting away.
03 -
Try varying the dough thickness to find the perfect mix of filling and pastry that you like most.