Dessert

Flaky Strawberry Danish Pastry Recipe

Name: Flaky Strawberry Danish Pastry Recipe
Prep time: 40 min
Cook time: 20 min
Total time: 2 h 30 min
Cuisine: Danish
Ingredients: 2 ½ cups all-purpose flour; ¼ cup granulated sugar; 1 teaspoon salt; 2 ¼ teaspoons active dry yeast; ¾ cup whole milk, warm; 2 large eggs; 1 cup unsalted butter, cold and cut into slices for lamination; 1 cup fresh strawberries, chopped; ⅓ cup granulated sugar; 1 teaspoon lemon juice; 1 tablespoon cornstarch; 1 egg, beaten (for egg wash); Powdered sugar (optional, for dusting)

Byreem everly October 27, 2025October 27, 2025

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Introduction

The Flaky Strawberry Danish Pastry is a delightful treat featuring layers of buttery, flaky dough paired with a sweet and tangy strawberry filling. Originating from Denmark, this classic pastry is cherished worldwide for its light texture and rich flavor. Making it involves a special lamination technique that creates beautifully puffed layers perfect for any occasion.

A flaky, golden brown square pastry lies on a white marbled block, dusted lightly with powdered sugar. The pastry has a soft, creamy yellow custard filling in the center, topped with fresh, bright red strawberry slices arranged in a small pile. In the background, there is another similar pastry with fruit on top, sitting on a wooden board, along with a white bowl full of whole strawberries. Scattered around the scene are whole strawberries and a white cup filled with black coffee, and a glass of milk. A smartphone with a black screen rests near the main pastry on the white marbled surface. The scene is softly lit and cozy. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups all-purpose flour
1 tablespoon granulated sugar
1 teaspoon salt
1 packet (2 ¼ teaspoons) active dry yeast
¾ cup warm milk (about 110°F)
1 large egg
1 cup unsalted butter, cold
½ cup strawberry jam or preserves
1 egg yolk (for egg wash)
Powdered sugar for dusting (optional)

Instructions

Step 1: In a small bowl, dissolve the yeast in warm milk and let it sit for about 5 minutes until frothy.
Step 2: In a large mixing bowl, combine the flour, sugar, and salt. Add the yeast mixture and the whole egg, mixing until a rough dough forms.
Step 3: Turn the dough out onto a floured surface and knead lightly. Form into a ball, wrap in plastic, and refrigerate for 30 minutes.
Step 4: Meanwhile, prepare the butter block by placing the cold butter between two sheets of parchment and flattening into a 7-inch square. Chill until firm but pliable.
Step 5: Roll the dough into a 10-inch square on a floured surface. Place the butter block in the center at a 45-degree angle, fold the corners of the dough over the butter to enclose it completely.
Step 6: Roll the dough gently into a 16×8 inch rectangle. Fold the dough into thirds like a letter. Wrap and refrigerate for 30 minutes. Repeat this rolling and folding process two more times, chilling the dough between each fold.
Step 7: After the final chill, roll the dough into a 12×12 inch square. Cut into 6 equal squares. Place a tablespoon of strawberry jam in the center of each square.
Step 8: Fold opposite corners of each square over the jam to create a diamond shape, pressing edges to seal gently.
Step 9: Place pastries on a baking sheet lined with parchment. Brush with egg yolk for a golden finish. Let rise for 30 minutes in a warm spot.
Step 10: Preheat oven to 375°F (190°C). Bake pastries for 18–22 minutes until puffed and golden brown.
Step 11: Remove from oven and cool slightly before serving. Dust with powdered sugar if desired.

Tips & Variations

Use cold butter and chill the dough well to achieve perfect flaky layers.
Substitute strawberry jam with raspberry or apricot preserves for different flavors.
Brush pastries with a simple vanilla glaze after baking for extra sweetness.
Make smaller pastries by cutting the dough into more pieces to serve as bite-sized treats.

Storage

Store leftover Danish pastries in an airtight container at room temperature for up to 2 days. To keep them fresh longer, refrigerate for up to 4 days but warm slightly before serving to regain flakiness. You can also freeze baked pastries for up to 1 month; thaw at room temperature and reheat briefly in the oven.

How to Serve

The image shows a pastry with a golden-brown crust on a wooden board, cut in half to reveal two layers inside: a white creamy filling at the bottom and a bright red fruit filling above it, likely strawberry. The top layer of the pastry has white icing drizzled in diagonal lines. Around the pastry on the board are a few fresh red strawberries. In the background, there are two more pastries stacked on top of each other with a similar look, a white cup of black coffee, and a bowl of fresh strawberries, all against a white marbled texture surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ready-made puff pastry instead of making the dough from scratch?

Yes, ready-made puff pastry can be used as a shortcut. While the flavor and texture may differ slightly, it will still yield a deliciously flaky pastry with strawberry filling.

How do I prevent the butter from melting during lamination?

Keep the butter and dough well chilled throughout the process. Work quickly and refrigerate the dough between folds to ensure the butter stays firm, creating distinct layers.