Strawberry Danish pastry is a delightful treat that brings a touch of elegance to any breakfast or dessert table. As I take a bite of this flaky, buttery pastry filled with sweet, juicy strawberries, I am reminded of the rich history behind this beloved dish. Originating from Denmark, the Danish pastry has evolved over centuries, becoming a staple in bakeries around the world. Its unique combination of textures—the crisp outer layer and the soft, luscious filling—makes it a favorite among pastry lovers. People adore Strawberry Danish pastry not only for its irresistible taste but also for its convenience; it’s perfect for brunch gatherings or a simple afternoon snack. Join me as we explore how to create this scrumptious pastry in your own kitchen!

Ingredients:

2 cups all-purpose flour
1/2 teaspoon salt
1 tablespoon granulated sugar
1 cup unsalted butter, cold and cubed
1/2 cup cold water
1 cup fresh strawberries, hulled and sliced
1/4 cup granulated sugar (for strawberries)
1 tablespoon cornstarch
1 teaspoon vanilla extract
1 egg, beaten (for egg wash)
Powdered sugar (for dusting)

Preparing the Dough

Making the dough for the Danish pastry is the first step, and it’s crucial to keep everything cold to achieve that flaky texture we all love.

In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Whisk them together until well mixed.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs. You want to see small pea-sized pieces of butter throughout the mixture.
Gradually add the cold water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. You may not need all the water, so add just enough until the dough holds together without being sticky.
Turn the dough out onto a lightly floured surface and shape it into a rectangle. Wrap it in plastic wrap and refrigerate for at least 30 minutes. This resting period is essential for the butter to firm up again.

Preparing the Strawberry Filling

While the dough is chilling, let’s prepare the delicious strawberry filling that will make our Danish pastry irresistible.

In a medium bowl, combine the sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Gently toss the strawberries until they are well coated with the sugar and cornstarch mixture. The cornstarch will help thicken the filling as it cooks.
Let the strawberry mixture sit for about 10-15 minutes. This will allow the strawberries to release some of their juices, making for a more flavorful filling.

Rolling and Shaping the Dough

Now that our dough has chilled and our filling is ready, it’s time to roll out the dough and shape it into those lovely Danish pastries.

On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick. Make sure to keep the edges as straight as possible.
Using a sharp knife or a pizza cutter, cut the dough into squares, approximately 4×4 inches. You can adjust the size based on how large you want your pastries to be.
Take each square and make a cut from each corner towards the center, about 1 inch deep. Be careful not to cut all the way through the center.
Now, gently fold every other corner of the square towards the center, overlapping them slightly. This will create a beautiful star shape. Press down gently to secure the corners in place.

Assembling the Pastries

With the dough shaped, it’s time to fill our pastries with that luscious strawberry mixture.

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the shaped pastries on the prepared baking sheet, leaving enough space between each one for them to puff up while baking.
Using a spoon, add a generous amount of the strawberry filling into the center of each pastry. Be careful not to overfill, as the juices may bubble out during baking.
Brush the edges of the pastries with the beaten egg. This will give them a beautiful golden color when baked.

Baking the Pastries

Now comes the exciting part—baking our strawberry Danish pastries to perfection!

Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastries are golden brown and puffed up.

Conclusion:

Strawberry Danish Pastry: A Delicious Recipe for a Sweet Treat

Author: Clara
Total Time: 50-55 minutes
Yield: 8 pastries 1x

Print Recipe

Description

Enjoy these flaky Strawberry Danish Pastries filled with sweet, juicy strawberries, perfect for breakfast or a delightful treat. Easy to make and sure to impress, they are a delicious way to indulge!

Instructions

In a large mixing bowl, combine the all-purpose flour, salt, and granulated sugar. Whisk them together until well mixed.
Add the cold, cubed unsalted butter to the flour mixture. Using a pastry cutter or your fingers, work the butter into the flour until the mixture resembles coarse crumbs, with small pea-sized pieces of butter throughout.
Gradually add the cold water, one tablespoon at a time, mixing gently with a fork until the dough starts to come together. Add just enough water until the dough holds together without being sticky.
Turn the dough out onto a lightly floured surface and shape it into a rectangle. Wrap it in plastic wrap and refrigerate for at least 30 minutes.
In a medium bowl, combine the sliced strawberries, granulated sugar, cornstarch, and vanilla extract. Gently toss until the strawberries are well coated.
Let the strawberry mixture sit for about 10-15 minutes to allow the strawberries to release some of their juices.
On a lightly floured surface, roll out the chilled dough into a large rectangle, about 1/4 inch thick.
Cut the dough into squares, approximately 4×4 inches.
Make a cut from each corner of the square towards the center, about 1 inch deep, without cutting all the way through.
Fold every other corner of the square towards the center, overlapping them slightly to create a star shape. Press down gently to secure.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the shaped pastries on the prepared baking sheet, leaving space between each one.
Add a generous amount of the strawberry filling into the center of each pastry, being careful not to overfill.
Brush the edges of the pastries with the beaten egg for a golden finish.
Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastries are golden brown and puffed up.
Once baked, remove from the oven and let cool slightly before dusting with powdered sugar.

Notes

Ensure all ingredients, especially the butter and water, are cold to achieve the best flaky texture.
Feel free to substitute strawberries with other fruits like blueberries or raspberries for a different flavor.

Prep Time: 30 minutes
Cook Time: 20-25 minutes