Print

Fluffy Korean Strawberry Cream Cheese Danishes

Korean strawberry cream cheese danishes - featured image
Print Recipe

These fluffy Korean strawberry cream cheese danishes are easy to make at home with simple ingredients, featuring a soft dough, creamy filling, and fresh strawberry topping. Perfect for brunch or coffee breaks, they deliver a delightful balance of tangy cream cheese and sweet strawberries.

Ingredients

Scale
  • 2 ½ cups (300g) all-purpose flour, sifted
  • 3 tbsp granulated sugar
  • 2 ¼ tsp instant yeast (one packet)
  • ½ tsp salt
  • ¾ cup (180ml) whole milk, warm (about 110°F/43°C)
  • 3 tbsp (42g) unsalted butter, melted plus extra for brushing
  • 1 large egg, room temperature
  • 8 oz (225g) cream cheese, softened
  • ¼ cup (30g) powdered sugar, sifted
  • 1 tsp vanilla extract
  • 2 tbsp (30ml) heavy cream (optional)
  • 1 cup (150g) fresh strawberries, hulled and sliced
  • 2 tbsp (30g) apricot jam or honey, warmed

Instructions

  1. Activate the yeast: In a small bowl, combine warm milk (110°F/43°C) with the instant yeast and a teaspoon of sugar. Stir gently, then let it sit for 5–7 minutes until foamy.
  2. Mix dry ingredients: In a large bowl or stand mixer bowl, whisk together sifted flour, sugar, and salt.
  3. Add wet ingredients: Pour in melted butter, egg, and foamy yeast mixture. Mix on low speed with dough hook until dough just comes together, about 2 minutes.
  4. Knead the dough: Increase mixer speed to medium and knead for 8–10 minutes, or knead by hand on floured surface for 10–12 minutes until dough is soft, elastic, and slightly tacky but not sticky.
  5. First rise: Shape dough into a ball, place in greased bowl, cover, and let rise in warm spot for 1 to 1.5 hours until doubled in size.
  6. Prepare cream cheese filling: Beat softened cream cheese, powdered sugar, vanilla extract, and heavy cream (if using) until smooth and fluffy. Refrigerate until ready to use.
  7. Shape the danishes: Punch down dough, roll out on floured surface into 12×12 inch square. Cut into 9 equal squares.
  8. Fill the danishes: Spoon about 1 tbsp cream cheese filling onto center of each square. Add 3–4 sliced strawberries on top. Fold corners toward center, pinching slightly to seal but leaving some filling visible.
  9. Second rise: Place danishes on prepared baking sheet, cover loosely, and let rise for 30 minutes.
  10. Bake: Preheat oven to 350°F (175°C). Brush danishes lightly with melted butter. Bake for 18–22 minutes until golden brown and puffed.
  11. Glaze and cool: Brush tops with warm apricot jam or honey. Transfer to wire rack to cool slightly before serving.

Notes

If you don’t have a stand mixer, kneading by hand works fine but takes more time. Use a silicone baking mat to prevent sticking. Watch baking times closely to avoid overbaking or underbaking. For dairy-free or gluten-free options, substitute ingredients accordingly. Dough can be prepared ahead and refrigerated after first rise.

Nutrition

Keywords: Korean danishes, strawberry cream cheese danishes, fluffy pastries, homemade danishes, easy pastry recipe, brunch recipe, cream cheese filling, strawberry topping

Find it online: https://lumalunch.com/fluffy-korean-strawberry-cream-cheese-danishes-easy-homemade-recipe-to-try-today/