20-Minute Strawberry Danish Recipe for Irresistible Pastry

There’s something magical about pulling a golden, flaky strawberry danish out of the oven—the buttery layers practically whisper promises of sweetness, and that ruby-red jam peeking through? Pure temptation. I still remember my first attempt at homemade pastries years ago, how my kitchen smelled like a bakery when these came out perfectly crisp yet tender. This strawberry danish recipe became my weekend go-to because it’s shockingly simple (no fancy skills needed!) yet feels special enough for brunch guests. That jammy strawberry center bubbling up between layers? Absolute heaven. Trust me, once you taste one fresh from the oven, store-bought versions just won’t compare.

Why You’ll Love This Strawberry Danish

This recipe is my go-to for so many reasons—let me count the ways:

• Quick prep: From bowl to baking sheet in 20 minutes flat (who says homemade pastries need to be complicated?)
• Buttery magic: Those flaky layers shatter beautifully—all thanks to keeping the butter icy cold
• Jam perfection: Sweet-tart strawberry filling that oozes just enough without making a mess
• Crowd-pleaser: Works equally well for lazy Sunday breakfasts and last-minute dinner parties

Seriously, the way that glaze soaks slightly into the warm pastry? I’m obsessed.

Strawberry Danish Ingredients

• 2 cups all-purpose flour (for that perfect pastry base)
• 1/2 cup unsalted butter, cold (keep it icy for flaky layers!)
• 1/4 cup granulated sugar (just enough sweetness)
• 1/4 tsp salt (to balance the flavors)
• 1/2 cup cold water (keeps the dough tender)
• 1 cup strawberry jam (store-bought works great here)
• 1 egg, beaten (for that golden egg wash)
• 1/2 cup powdered sugar (for the glaze)
• 1 tbsp milk (to thin the glaze just right)

Ingredient Notes & Substitutions

Cold butter is non-negotiable—it creates those dreamy, flaky layers. Store-bought jam is a lifesaver for convenience, but feel free to swap in other fruit preserves (raspberry is divine). If you’re out of powdered sugar, a light dusting of granulated sugar works too—just not as glossy!

How to Make Strawberry Danish

Don’t let the fancy look fool you—this strawberry danish comes together with simple steps that even my butter-fumbling hands can handle. Just follow these stages, and you’ll be biting into flaky perfection before you know it!

Preparing the Dough

First, preheat your oven to 375°F (190°C)—trust me, you want it hot and ready. Grab that cold butter (I pop mine in the freezer for 10 minutes beforehand) and cut it into the flour-sugar-salt mix until it looks like coarse crumbs with some pea-sized butter bits remaining. Now here’s the trick: drizzle in the cold water gradually while mixing with a fork—stop the second the dough comes together! Overworking it makes tough pastry, and we want those tender, shattering layers.

Assembling and Baking

Roll the dough into a rough rectangle on a lightly floured surface—no need to be perfect here. Spread the strawberry jam evenly over just one half, leaving a finger-width border (this prevents jam explosions in the oven). Fold the bare half over the jammy side like you’re closing a book, then gently press the edges to seal. Cut into squares or triangles—I make mine generous because, well, more pastry is always better. Brush with beaten egg for that golden glow, then bake for 20-25 minutes until puffed and golden brown. Your kitchen will smell incredible!

Adding the Glaze

Let the pastries cool slightly—I know it’s hard to wait!—while you whisk powdered sugar and milk into a smooth glaze. Drizzle it over the warm (not hot) danishes so it sets with that perfect sweet sheen without melting into nothingness. Now try not to eat three at once.

Tips for the Perfect Strawberry Danish

After countless batches (and happy taste-testers), I’ve nailed down these foolproof tricks:

• Butter stays cold: Work quickly or chill the dough briefly if your kitchen’s warm. Warm butter means flat, sad layers.
• Jam restraint: That extra spoonful is tempting, but overfilling leads to leaks. Stick to the 1 cup measurement!
• Oven check: Use an oven thermometer—375°F (190°C) is the sweet spot for golden pastry without burnt jam.
• Egg wash secret: Add a splash of water to thin it slightly for even browning without pooling.

Follow these, and your danishes will be bakery-worthy every time!

Strawberry Danish Variations

Oh, the fun you can have with this recipe! My favorite twist? Swirling softened cream cheese with the jam—it adds this luscious tang that plays so nicely with the sweet strawberries. Feeling zesty? A teaspoon of lemon juice in the glaze brightens everything up beautifully. You could even swap the strawberry jam for raspberry or apricot preserves—I’ve tried both, and they make stunning (and equally delicious) strawberry danish alternatives!

Serving and Storing Strawberry Danish

Serve these beauties fresh—warm pastry with that sweet glaze is pure bliss. They’ll keep at room temperature for up to 2 days (if they last that long!). For longer storage, freeze unbaked danishes wrapped tightly in foil—just bake straight from frozen, adding a few extra minutes.

Strawberry Danish Nutritional Information

Just so you know, these numbers are estimates—but here’s the scoop per heavenly danish: 280 calories, 12g fat (7g saturated), and 40g carbs. That strawberry jam packs 20g sugar, but hey, life’s short—enjoy every bite!

FAQs About Strawberry Danish

Got questions? I’ve got answers—here are the strawberry danish mysteries solved:

Can I use frozen strawberries? Absolutely! Just thaw them completely and drain well—no one wants soggy pastry. I sometimes toss them with a teaspoon of cornstarch to thicken the juices.

Can I make it ahead? Truth time—this pastry shines brightest fresh from the oven. The dough chills well overnight though! Just assemble and bake in the morning.

Can I freeze unbaked dough? Yes! Wrap it tightly in plastic, then foil. When the craving hits, thaw in the fridge overnight and bake as usual. Frozen dough keeps its magic for up to 3 months.

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