Flaky Strawberry Lemon Cream Cheese Danish Braid
A quick and easy homemade dessert featuring flaky puff pastry braided around a luscious strawberry and lemon cream cheese filling. Perfect for brunch or a light dessert.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 42 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 sheet puff pastry (about 8 oz or 225 g), thawed
- 4 oz (115 g) cream cheese, softened (full-fat preferred)
- 1 cup fresh or frozen strawberries, hulled and chopped
- Zest of 1 lemon and 1 tablespoon fresh lemon juice
- 1/4 cup (50 g) sugar, plus extra for sprinkling
- 1 teaspoon vanilla extract
- 1 large egg, beaten (for egg wash)
- 1 teaspoon cornstarch
- 1 tablespoon butter, melted (for brushing)
- Optional: powdered sugar for dusting
Instructions
- Prepare the strawberry filling: In a small saucepan over medium heat, combine chopped strawberries, 1/4 cup sugar, lemon juice, and cornstarch. Stir frequently and simmer gently for 5-7 minutes until thickened. Remove from heat and cool to room temperature.
- Make the cream cheese filling: In a medium bowl, beat softened cream cheese with lemon zest, vanilla extract, and 1 tablespoon sugar until smooth and creamy. Adjust sugar to taste.
- Prepare the puff pastry: Roll out the thawed puff pastry sheet on a lightly floured surface into a 12×12-inch square. Cut off a 2-inch strip from each side to create a center rectangle and two side strips. Cut the side strips into 1-inch wide strips for braiding.
- Assemble the danish braid: Place the cream cheese filling in a line down the center of the pastry rectangle, leaving a 1-inch border on each end. Spoon the cooled strawberry filling over the cream cheese. Fold the pastry strips over the filling in an alternating crisscross pattern to create a braid. Pinch and tuck the ends to seal.
- Egg wash and baking prep: Preheat oven to 375°F (190°C). Brush the braid with beaten egg and sprinkle with a pinch of sugar. Place on a parchment-lined baking sheet.
- Bake the danish: Bake for 18-22 minutes until puffed and golden brown. Watch closely around 18 minutes as ovens vary.
- Cool and serve: Remove from oven, brush with melted butter, and let cool on a rack for 10 minutes. Dust with powdered sugar if desired before slicing.
Notes
Keep puff pastry cold until just before baking to ensure flaky layers. Do not overfill the braid to prevent filling from leaking. Use egg wash for a golden crust; for vegan options, substitute with maple syrup and water or nondairy milk. If filling is too watery, add more cornstarch or cook longer. Reheat leftovers in oven to maintain flakiness; avoid microwaving.
Nutrition
- Serving Size: 1 slice (1/8 of the
- Calories: 300
- Sugar: 13.5
- Sodium: 250
- Fat: 16.5
- Saturated Fat: 8
- Carbohydrates: 32.5
- Fiber: 2
- Protein: 4.5
Keywords: strawberry danish, cream cheese braid, lemon cream cheese danish, puff pastry dessert, easy dessert, brunch recipe, homemade danish