There’s something magical about the combination of juicy strawberries, rich cream cheese, and flaky pastry. These homemade strawberries and cream danishes are the perfect balance of sweet, creamy, and buttery goodness. While they might look like a bakery masterpiece, they’re surprisingly easy to make at home! The key? Puff pastry! You don’t need to be a pastry chef to whip up this light and airy dough from scratch. With a few simple techniques, you can create layers of flaky perfection that elevate your danishes to the next level. Whether you’re hosting brunch or indulging in a weekend treat, these danishes are sure to impress.
Strawberries carry powerful magical properties associated with love, healing, protection, and abundance.
Often linked to the goddess Venus, they symbolize passion, sensuality, and romance, making them a key ingredient in love spells, potions, and charms designed to attract or deepen romantic connections. Their natural association with fertility and the nurturing energy of the earth also makes them useful in fertility rituals and creative growth spells.
Additionally, strawberries are known for their emotional and physical healing properties, often used in rituals to mend broken hearts, promote self-love, and restore vitality. As a fruit that grows in abundance, strawberries are tied to prosperity and can be incorporated into spells for wealth and success.
Beyond their sensual allure, strawberries symbolize purity and innocence, often associated with new beginnings and the fresh energy of youth. Lastly, their vibrant color and sweet taste bring joy and happiness, making them a wonderful addition to spells or rituals aimed at inviting positivity and light into life.
Strawberries and cream Danish
Ingredients
- 1 1/4 cup salted butter
- 1/2 cup Water
- 1/2 tsp salt
- 2 Cups all purpose flour
- 6 tbs cream cheese Softened (I dont always measure this. You can eye ball it)
- 4 tbs strawberry preserves You can use whatever jam or jelly you want, honestly
- 2 tbs powdered sugar
- 2 tbs milk
Instructions
- cut the cold butter into cubes, and add into a food processor with the flour and salt. I have a small food processor, so I did half at a time, which also helps keep from overprocessing the ingredients. Pulse a few seconds at a time.
- Once all of the flour and butter is processed, move the mixture to a bowl and add the cold water. Stir the mixture, I often just use my hands to combine the ingredients. You don’t want to overmix it because thh butter chunks will give the pastry the proper puff texture.
- Once combined, roll the dough out on a lightly floured surface into a rectangle, I use a pizza cutter to trim the edges to get a perfect rectangle. Fold the pastry like a letter, then fold again in half. refrigerate the dough for 2 hours.
- after 2 hours, remove the dough from the fridge, Keep it folded and roll it out pretty thin. Once rolled, cut into squares, or whatever shape you want. For the center of the Danish, gently press into the center of the dough to make space for the mixture. It doesn’t have to be deep, the dough will puff around the mixture.
- Combine the cream cheese and powdered sugar in a bowl. You can either add the preserves to the mixture directly, or add the cream cheese mixture to the pastry then put a dollop of strawberry preserve right on top. Sometimes blending the preserve directly into the cream cheese mixture makes a lumpy filling, which still tastes good but doesn’t look as good.
- Add a spoon full of the cream cheese mixture into the center of the pastry. Top with a little more strawberry preserve if you like (I typically do).
- Brush the pastry with a little bit of milk
- Bake at 350 degrees for anywhere between 14-20 minutes depending on the size of the pastry, check the pastry for when it turns a light golden brown.
- Let cool, the filling will be VERY hot. Enjoy!
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