This Strawberry Cream Cheese Danish Braid is made with soft, buttery danish dough, filled with creamy cheese and sweet strawberry jam. The perfect indulgent treat!
One of the desserts I just can’t resist? Soft, tender yeast breads. This Strawberry Cream Cheese Danish Braid is worth all the effort because it incredible. I’d take a warm, fluffy yeast pastry over cake any day of the week. And when that pastry is made from Danish dough? Well, that’s where it’s at.
There’s something magical about the texture of Danish dough—it’s the perfect combo of two already amazing doughs: a soft, pillowy yeast dough meets a flaky puff pastry dough. The result? A pastry that’s incredibly soft and tender on the inside, with layers of buttery, melt-in-your-mouth flakiness on the outside. Pure pastry perfection.
For this recipe, I decided to take things up a notch and make a beautiful, braided Danish. And what better filling than a classic combo of creamy, smooth cream cheese and sweet strawberry jam? The contrast between the rich, tangy filling and the sweet, slightly tart jam is absolute heaven. And if I’m being honest, the braid itself is so gorgeous it’s almost too pretty to eat—almost. But let’s be real, once you take a bite, you’ll agree, it tastes even better than it looks (and that’s saying a lot). It’s the perfect dessert to impress guests, or just to enjoy as a treat for yourself!
Whether you’re making this for a special brunch or just because you’ve got a craving for something indulgent, this Strawberry Cream Cheese Danish Braid will be a hit every time.
Ingredients:
½ a recipe Danish pastry dough
1 egg (for egg wash)
Filling:
1 (8oz) package cream cheese, softened
¼ cup granulated sugar
2 teaspoons vanilla extract
¼ cup strawberry jam (or any kind of jam)
Glaze:
1 cup powdered sugar
1-2 Tablespoons milk
¼ teaspoon vanilla (or 1 teaspoon lemon juice and 1 teaspoon lemon zest)
How To Make a Strawberry Cream Cheese Danish
Preheat the oven to 400 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper.
Mix the softened cream cheese with the sugar and vanilla (lemon juice and zest too, if you're using it) until the mixture is well combined.
Whisk the egg and 1 Tablespoon of water using a fork. Set is aside; this is your egg wash.
Cut the prepared danish pastry dough in half. 
On a lightly floured surface, roll out each half of dough into a ¼ inch thick rectangle, about 12x16 inches. 
(Work quickly, so your dough stays chilled while you are rolling it out and shaping it. You don't want the butter to melt and blend into the dough, since the beautiful, soft and flaky texture will not be the same. Keep the second half of the dough in the refrigerator while you are working with the first one.)
Spread out half of the cream cheese filling in the center of the rectangle. 
Spread the strawberry jam over top of the cream cheese filling. (I used homemade strawberry jam, which has a great texture and is soft enough to be spread evenly with no problems. If you are using store bough jam, it will come out of the jar in one big glob and will be very hard to spread, so soften it in the microwave or on the stovetop, until the texture is softened and easily spreadable.) You can use any kind of jam that you like.
Make ¾ inch diagonal slashes along the sides of the filling.
Fold the strips over the filling, alternating sides, until the whole loaf is braided. Seal the ends. 
Place the braided loaf onto the prepared baking sheet, brush with the egg wash. 
Allow to rise at room temperature for about 30 minutes. The loaf will not double in size, just become puffy. 
Repeat with the other braid.
Bake in the preheated oven for 18-23 minutes.
I know some people will ask, so I will address this right now. Can you use store bought puff pastry for this recipe? Yes and No. Yes, you can use store bought puff pastry. I don't know the size you would need to roll it out to, I don't know how much filling you will need or how long you will need to bake it. I didn't test this recipe with puff pastry.
Also, the texture will be completely different. It will be like puff pastry, not a danish braid. I'm sure it will be delicious, just a completely different recipe.
While the danish braid is baking, make the glaze. 
Whisk all the ingredients together. You can add more or less milk to the powdered sugar, depending on how thick or thin you want the glaze to be. 
When the danish braid has cooled for about 10 minutes, drizzle the glaze on top.
Strawberry Cheesecake Danish Braid
Ingredients
- ½ a recipe Danish pastry dough
- 1 egg for egg wash
Filling:
- 1 8oz package cream cheese, softened
- ¼ cup sugar
- 2 teaspoons vanilla
- ¼ cup strawberry jam or any kind of jam
Glaze:
- 1 cup powdered sugar
- 1-2 Tablespoons milk
- ¼ teaspoon vanilla or 1 teaspoon lemon juice and 1 teaspoon lemon zest
Instructions
- Preheat the oven to 400 degrees Fahrenheit. Line 2 rimmed baking sheets with parchment paper.
- Mix the softened cream cheese with the sugar and vanilla (lemon juice and zest too, if you're using it) until the mixture is well combined.
- Whisk the egg and 1 Tablespoon of water using a fork. Set is aside; this is your egg wash.
- Cut the prepared danish pastry dough in half. On a lightly floured surface, roll out each half of dough into a ¼ inch thick rectangle, about 12x16 inches. (Work quickly, so your dough states chilled while you are rolling it out and shaping it. You don't want the butter to melt and blend into the dough, since the beautiful, soft and flaky texture will not be the same. Keep the second half of the dough in the refrigerator while you are working with the first one.
- Spread out half of the cream cheese filling in the center of the rectangle. Spread the strawberry jam over top of the cream cheese filling. (I used homemade strawberry jam, which has a great texture and is soft enough to be spread evenly with no problems. If you are using store bough jam, it will come out of the jar in one big glob and will be very hard to spread, so soften it in the microwave or on the stovetop, until the texture is softened and easily spreadable.)
- Make ¾ inch diagonal slashes along the sides of the filling. Fold the strips over the filling, alternating sides, until the whole loaf is braided. Seal the ends.
- Place the braided loaf onto the prepared baking sheet, brush with the egg wash.
- Allow to rise at room temperature for about 30 minutes. The loaf will not double in size, just become puffy.
- Repeat with the other braid.
- Bake in the preheated oven for 18-23 minutes.
- While the danish braid is baking, make the glaze. Whisk all the ingredients together. You can add more or less milk to the powdered sugar, depending on how thick or thin you want the glaze to be. When the danish braid has cooled for about 10 minutes, drizzle the glaze on top.
For a pastry cream filled danish, can you replace the cream cheese/jam mixture with pastry cream, or do you recommend baking the pastry on its own, then slicing in half and filling with pastry cream once cool? Thank you!
I have never tried using a pastry filling, but I would probably bake the filling inside the pastry.
What is 1/2 a recipe Danish pastry dough? Would love to try, the step by step photos are great.
Danish dough Recipe I have step by step instructions for the dough as well. Click on the link and it will take you to the recipe.
OH MY GOODNESS!!!! This recipe is perfect. I made this yesterday and my husband was in heaven. Thank you so much for such a great recipe.
Hi, Olga,
I have question. Can I use fresh strawberries for this recipe or any other kind of berries.
Because you can buy fresh berries and pretty cheap. I love fresh berry.
using fresh berries would be a treat, I did with "Peaches", my husband liked this better than my "cobbler"..
Yum! I love peaches:). I'm sure it was very delicious, Delliel.
Do you have the recipe for the Danish on the blog?
Yes. Click on the link and it will take you to the recipe.
Can u please tell me where u buy the danish pastry dough?
Im not handy making dough from scratch.
Hope to hear from u soon
Hi Natalia,
I've never seen Danish dough for sale. I only make it from scratch. Sorry I couldn't help you.
Hi Olga I have been following your blog for long time. Tried a couple of your recipes, but this is my first review . I made this Danish it was delicious. I freeze the other half and bake it a couple of weeks later and everybody in my family loves it. Thanks for your recipe 😉
Thanks for taking the time to write, Natallia! I really appreciate reading feedback. I'm thrilled that you enjoyed the Danish.
Just like you, I enjoy anything danish related. How I long for this haha
Thanks for the recipe. I should probably make this in the near future 🙂
Thanks again for the amazing recipe and pictures Olga!
You're welcome, Milana! Thanks for taking the time to write:). Reading your comments makes my day.
Looks very good! Will definitely try. How long can you keep it in the fridge for or air tight container? If I wanted to make it a few days ahead.
I wouldn't keep it in the refrigerator for more than two days, Veronica. You can freeze it for up to a month.
When I first saw the cover photo, I didn't think there was any way I could make the braid as uniform and even as yours. But looking at the step-by-step photos, it looks like I might be able to. Thanks for posting each photo; they're very helpful! I am definitely going to work up the courage to make Danish pastry because this looks like heaven.
Looks good!!!!!!!!!!!! very very good!!!!!!!!!!!!!!!! Did you try to freeze the loaf? Can I keep in the freezer for a couple of weeks?
Looks good!!! very very good!!! Can I keep in the freezer for a couple of weeks?
I think so, although I haven't tried it myself. They never last long enough at my house:).
It's actually very easy, Adrienne!
Wow! Impressive post Olga:) so professional:)) you're excelling and keep on going:)) looking forward to your posts:))
Thanks, Valentin:).
This looks incredible Olga! 🙂 I cannot wait to try it! 🙂
Thanks Olga, this looks amazing! Can't wait to try it.