Strawberry Danish Recipe

Learn how to make the best homemade Strawberry Danish with this foolproof recipe. Creating buttery, flaky layers with a sweet strawberry filling has never been easier! Master the art of laminated dough for bakery-quality danish pastries at home with simple folding techniques.

Difficulty:

Intermediate

Prep Time:

40 mins

Cook Time:

20 mins

Serves:

8 danish pastries

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Danish Dough:</li><li class="ingredients-single-item">350g all-purpose flour</li><li class="ingredients-single-item">40g granulated sugar</li><li class="ingredients-single-item">7g instant yeast (1 packet)</li><li class="ingredients-single-item">5g salt</li><li class="ingredients-single-item">120ml warm milk</li><li class="ingredients-single-item">1 large egg</li><li class="ingredients-single-item">1 teaspoon vanilla extract</li><li class="ingredients-single-item">225g cold unsalted butter, for laminating</li><li class="ingredients-single-item">For the Strawberry Filling:</li><li class="ingredients-single-item">300g fresh strawberries, hulled and chopped</li><li class="ingredients-single-item">60g granulated sugar</li><li class="ingredients-single-item">2 tablespoons lemon juice</li><li class="ingredients-single-item">1 tablespoon cornstarch</li><li class="ingredients-single-item">1 tablespoon water</li><li class="ingredients-single-item">For the Glaze:</li><li class="ingredients-single-item">150g powdered sugar</li><li class="ingredients-single-item">2-3 tablespoons milk</li><li class="ingredients-single-item">1/2 teaspoon vanilla extract</li></ul>

Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pastry brush</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li><li class="equipment-single-item">Ruler (for measuring dough)</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Begin by making the dough base. In a large bowl, combine the flour, sugar, yeast, and salt. In a separate bowl, whisk together the warm milk, egg, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until a shaggy dough forms. This initial dough should be fairly firm but not too dry - it will be enriched with butter later.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Turn the dough onto a lightly floured surface and knead for about 5 minutes until smooth. Form into a rectangle, wrap in plastic wrap, and refrigerate for 30 minutes. This rest period allows the gluten to relax, making the dough easier to roll out for lamination.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Meanwhile, prepare your butter block for lamination. Place the cold butter between two sheets of parchment paper and use a rolling pin to beat it into a 15cm x 20cm rectangle. The butter should be pliable but still cold - this is crucial for creating those beautiful, flaky layers. Return to the refrigerator if it becomes too soft.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Roll the chilled dough into a 30cm x 20cm rectangle. Place the butter block on the bottom two-thirds of the dough. Fold the top third of dough over the middle section, then fold the bottom third up over that (like folding a letter). This is your first "turn" - you're creating alternating layers of dough and butter that will puff and separate during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Give the dough a quarter turn, then roll it out again to a 30cm x 20cm rectangle. Fold in thirds again as before. Wrap the dough and refrigerate for 30 minutes. This cooling period is essential - it keeps the butter cold and firm between the dough layers, which is the secret to flaky pastry.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Repeat this process of rolling, folding, and chilling twice more, for a total of four "turns." Each turn multiplies the number of layers in your dough, creating that characteristic flaky texture. After the final turn, wrap the dough tightly and chill for at least 2 hours or overnight.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>While the dough chills, prepare the strawberry filling. In a medium saucepan, combine the strawberries, sugar, and lemon juice. Cook over medium heat until the strawberries release their juices, about 5 minutes. In a small bowl, mix the cornstarch and water to create a slurry, then stir into the strawberry mixture. Continue cooking until thickened, about 2-3 minutes. Remove from heat and allow to cool completely. The cornstarch helps set the filling, preventing it from making your pastry soggy.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Preheat your oven to 190°C (375°F) and line two baking sheets with parchment paper. On a lightly floured surface, roll the chilled dough to a 40cm x 30cm rectangle with a thickness of about 3-4mm. Trim the edges to create straight sides, ensuring even baking.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Cut the dough into eight equal squares. Place a generous tablespoon of strawberry filling in the center of each square. Fold each corner of the dough toward the center, pressing opposite corners together lightly to form a simple danish shape, leaving the center with filling visible. Transfer to prepared baking sheets, spacing them about 5cm apart to allow for expansion.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Cover the shaped danish with a kitchen towel and let them rise in a warm spot for about 30 minutes until slightly puffy. They won't double in size like bread but should look more relaxed and slightly larger. This final proof allows the yeast to create carbon dioxide, which will help the layers separate during baking.</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Bake the danish for 18-20 minutes, until golden brown and crisp. The pastries should have visibly separated layers and a deeply caramelized exterior. If they're browning too quickly, tent loosely with foil. Cool on the baking sheet for 5 minutes before transferring to a wire rack.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>While the danish are cooling, prepare the glaze by whisking together the powdered sugar, milk, and vanilla until smooth. The glaze should be thick enough to coat the back of a spoon but thin enough to drizzle. Add more milk or sugar as needed to achieve the perfect consistency.</li><li class="MethodStepper"><h4 class="step-title">Step 13</h4>Once the danish have cooled for about 15 minutes (they should still be slightly warm), drizzle with the vanilla glaze. The residual warmth will help the glaze set beautifully. Enjoy while still slightly warm for the best texture and flavor! These danish are best on the day they're made but can be stored in an airtight container for up to 2 days and reheated briefly in a 150°C oven to refresh.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Strawberry Danish Recipe?

This recipe requires all-purpose flour, sugar, yeast, salt, milk, egg, vanilla, and cold butter for the dough. The strawberry filling needs fresh strawberries, sugar, lemon juice, and cornstarch. Finish with a simple glaze made from powdered sugar, milk, and vanilla extract.

How to cook Strawberry Danish Recipe at home?

Learn how to cook Strawberry Danish by mastering laminated dough through a series of folds that create flaky layers. The process involves creating a butter block, performing multiple "turns" with chilling periods, preparing a strawberry filling, shaping the pastries, proofing briefly, and baking until golden brown before finishing with a vanilla glaze.

What's the secret to achieving flaky layers in danish pastry?

The key to flaky danish pastry is proper lamination - maintaining cold butter between dough layers throughout the folding process. Each fold multiplies the number of layers, while chilling between turns prevents butter from melting into the dough, ensuring distinct layers that puff apart during baking.

Can I make danish pastry dough in advance?

Yes! Danish pastry dough benefits from advance preparation. After completing the lamination process, the dough can be refrigerated for up to 48 hours or frozen for up to a month. This resting period actually improves the dough's flavour and makes the final pastries even flakier.

What are common issues when making laminated pastry at home?

Common issues include butter leaking (if dough is too warm), tough pastry (from overworking), uneven rising (inconsistent thickness), and soggy bottoms (from wet filling). Work in a cool kitchen, handle dough minimally, roll evenly, and ensure fillings are properly thickened for best results.

Want to try something else in ...