Danish pastry or simply Danish is a multilayered pastry which is laminated with butter. It is folded repeatedly to make multiple layers. This pastry was originated in Denmark that’s why it is called Danish. Traditional bakeries make this pastry using both yeast and butter and it is almost similar to croissant dough. I just made puff pastry dough using butter and filled it with cream cheese and strawberry jam. Strawberry cream cheese Danish recipe is extremely delicious, sweet, flaky, creamy, and super buttery.

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strawberry cream cheese danish

Although there are a few things which have to be take care of while making this pastry which I have mentioned below. But to be honest it is almost impossible to make perfect pastry dough in your first trial (except if you are lucky enough). It also took few trials for me to make it perfect but I thoroughly enjoyed the whole process. Danish pastry recipe is very simple. We just have to work with few basic ingredients and be patient because it takes a little longer to get ready.

Once this pastry is ready, we can play with it in various ways. We can simply bake it in shape of croissant, roll, bars, or any other without any filling and enjoy with tea or coffee. You have endless options for filling also. You can fill cream cheese, jams, chocolate, chicken, vegetables, or anything you like in this it, bake it, and enjoy.

Dough Preparing and lairing instructions

  • First thing which is very important in making pastry dough is temperature. The colder the ingredients, better the result. Use very cold water and cold butter for kneading the dough. It’s better to keep flour in fridge also for 30 minutes before kneading. Rest prepared dough in fridge for one hour before further processing.
  • Make a square sheet of butter almost half inch thick and freeze it until hard. Roll the prepared dough and put frozen butter sheet on it. Cover the sheet from four sides with dough. With butter inside, it’s important to roll dough again with very low pressure. Roll it, and fold it quickly so that butter does not melt inside.
  • After making first folding, keep dough again in fridge for 30 minutes. If it is winter season and temperature of your kitchen so low that you are not worried about melting of butter, you don’t need to keep your dough in fridge after every folding, you can start further folding immediately.
  • As it is summer season in Pakistan, and my kitchen is quite hot, so I refrigerated my dough after every folding. If we start further folds immediately, butter melts inside, dough starts tearing, and butter will come out of our dough and it will be wasted.
  • I have folded the dough four times and refrigerate it for half an hour after every fold. Four folding make enough layers for pastry. After one hour rest dough will be ready for baking.

Can I freeze my pastry dough?

Once your dough is ready you can keep it in refrigerator for two days but in summer season for 24 hours. But if you want to save your dough for longer time then freeze it. you can keep it in freezer for one month.

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5 from 1 vote


Danish pastry or simply Danish is a multilayered pastry which is laminated with butter. It is folded repeatedly to make multiple layers. Danish pastry was originated in Denmark as its name suggests. Strawberry Cream cheese Danish is extremely delicious, sweet, flaky,creamy, and super buttery.
Course Dessert
Cuisine Dutch
Keyword cream cheese danish, cream cheese danish recipe, danish pastry dough recipe, homemade puff pastry dough, puff pastry cream cheese danish, strawberry cream cheese danish
Prep Time 3 minutes
Cook Time 40 minutes
Total Time 3 hours 40 minutes
Servings 6 people


  • Mixing bowl
  • beater preferably electric beater
  • Baking oven
  • roller


For dough

  • 500 gm all-purpose flour
  • 1 tbsp cold butter
  • ½ glass cold water
  • 200 gm soft butter
  • 1 tbsp sugar grinned
  • ½ tbsp salt

For filling

  • 100 gm cream cheese
  • 2 tbsp sugar grinned
  • 2 tbsp strawberry jam
  • 1 whole egg yolk
  • ½ tsp vanilla essence

For glaze

  • 3 tbsp sugar grinned
  • 2 tbsp cream

For egg wash

  • 1 whole beaten egg


  • Add sugar, salt, and frozen butter in flour.
  • Add cold water and start kneading dough. Add water little by little and prepare dough which is not too soft.Cover the dough and place it in fridge for 30 minutes.
  • Place soft butter on a parchment paper and cut it in small pieces, fold paper from four sides and make a square. make sure to fold paper in a way that it covers butter completely. Roll out the butter carefully that it spreads completely in square. Freeze it for 20 minutes.
  • Take dough out of fridge and roll it out almost half inch thick. Take out butter from freezer, unwrap it and place it on rolled dough. Cover butter sheet with dough from four sides.
  • With very low pressure start rolling dough into rectangular shape. Fold it from one side then from other. keep it in fridge for 20 minutes.
  • Take dough out of fridge, again roll it in a rectangle shape, fold it again and put in fridge for 20 minutes. Repeat this process for two more times.
  • Wrap dough in cling foil and rest it for 30 minutes.
  • Meanwhile prepare filling. Take cream cheese, add sugar, egg yolk, vanilla essence in it. beat it until fluffy.
  • Roll out dough half inch thick. Cut uneven edges. To make braid make diagonal cuts of equal size on both sides of dough. Put cream cheese filling in center. Add strawberry jam on filling and close braid.
  • Put braid ob baking tray and give it a generous egg wash. I have added a little more strawberry jam on top. Bake it on 160 degree centigrade for 40 minutes
  • Prepare glaze. Mix cream with ground sugar.
  • Drizzle glaze on the top of cream cheese danish.

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