Old-Fashioned Strawberry Danish Pastry Using Homemade Puff Pastry
This old-fashioned strawberry Danish pastry is made with flaky homemade puff pastry and filled with sweet strawberry jam for a simple yet classic bakery-style treat. The layers bake up crisp and golden while the center stays tender and lightly sweet. Finished with a brush of egg wash and baked until beautifully golden brown, these pastries are perfect for breakfast, brunch, or an afternoon coffee break. Made from scratch with traditional puff pastry, this recipe brings back the simple pleasure of homemade bakery pastries.
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Servings: 16 Danishes
Equipment
- Rolling Pin
- Baking sheet
- Parchment paper
- Pastry brush
- small bowl for glaze
Ingredients
- Traditional puff pastry dough or sourdough puff pastry dough chilled but workable
- Strawberry jam
Egg wash
- 1 egg
- 1 tablespoon water
Glaze
- ½ cup powdered sugar
- 1-2 tablespoons milk or lemon juice
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper. On a lightly floured surface, roll the puff pastry into an even rectangle, then cut it in half. Work with one half at a time, keeping the other half in the refrigerator until you are ready to use it. Chilling the unused portion makes it easier to roll the dough thin and keeps the butter layers cold for the best flaky texture.
- Roll the dough into 4-inch by 4-inch squares, about ⅛ inch thick. From one half of the pastry, you should be able to cut 8 to 9 squares, depending on how evenly the dough is rolled.
- Spoon about 1 tablespoon of strawberry jam into the center of each square, being careful not to overfill, as the jam can run during baking. Fold one corner of the pastry over the jam. Lightly brush the opposite corner with egg wash, then bring it over the folded corner, pressing gently so it adheres and forms a neat overlap. This creates the classic folded Danish pastry look while leaving the filling visible.
- Transfer the pastries to the prepared baking sheet and brush the pastries lightly with egg wash.
- Bake for 18 to 22 minutes, or until the pastries are puffed and golden brown. Allow the strawberry danishes to cool slightly at room temperature. Whisk powdered sugar with a small amount of milk or lemon juice until smooth, then drizzle over the pastries before serving.
Notes
Keep the dough cold while working. Puff pastry bakes best when the butter remains cold before entering the oven. If the dough becomes soft, place it back in the refrigerator for a few minutes before baking.
Use a lightly floured surface when rolling to prevent sticking without adding excess flour to the dough.
Do not overfill the center. A small amount of filling keeps the layers crisp and prevents leaking during baking time.