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Strawberry Mascarpone Danishes

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Strawberry mascarpone danishes are perfect for brunch! With a creamy mascarpone filling, almond streusel, and sweet strawberry topping, these golden and flaky danishes are simply irresistible. Recipe by Tutti Dolci.

Strawberry Mascarpone Danishes

Strawberry Mascarpone Danishes

Prep Time: 1 hour
Cook Time: 30 minutes
Freeze Time: 1 hour
Total Time: 2 hours 30 minutes
Yield: 12 Danishes
Calories: 312kcal

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Equipment

  • Food processor, baking sheets

Ingredients

Streusel

  • 1/4 cup sugar
  • 1/4 cup light brown sugar
  • 1/2 tsp cinnamon
  • 1/8 tsp salt
  • 1/2 cup flour
  • 3 Tbsp unsalted butter melted
  • 1/4 cup sliced almonds

Danishes

  • 2 sheets 1 1b of puff pastry, thawed
  • 1 large egg
  • 1 tsp water
  • Filling
  • 4 oz mascarpone
  • 3 Tbsp sugar
  • 1 Tbsp honey
  • pinch of salt
  • 1/8 tsp pure almond extract

Topping

  • 1 cup sliced strawberries
  • 2 Tbsp honey warmed

Instructions

  • For the streusel topping, combine sugars, cinnamon, salt, and flour in a small bowl.
  • Add melted butter and mix in with a fork until completely incorporated and streusel is crumbly.
  • Stir in sliced almonds, then chill until ready to use.
  • Line two baking sheets with parchment paper.
  • Unfold one puff pastry sheet on a lightly floured board and roll into a rectangle (approximately 9 x 14 inches). Use a sharp knife to cut the rectangle into 6 strips (approximately 1.25 x 14 inches each).
  • Whisk together egg and 1 teaspoon of water in a small bowl. Working with one strip at a time, brush the strip lightly with egg wash.
  • Transfer to prepared baking sheet and gently twist the two ends in opposite directions several times (strips will resemble puff pastry cheese straws).
  • Keeping the strip on the surface, start from the center and coil up the strip into a spiral, tucking the end under.
  • Repeat with remaining strips, placing the spirals two inches apart on baking sheet.
  • Brush tops lightly with egg wash. Repeat process with second puff pastry sheet. Chill danishes for 15 minutes in the refrigerator.
  • Combine mascarpone, sugar, honey, salt, and almond extract in a food processor. Process until smooth.
  • Transfer mixture to a piping bag, and pipe (or spoon) the filling into the center of each danish.
  • Sprinkle danishes generously with almond streusel, saving approximately 1/3 cup.
  • Freeze on baking sheets for at least 1 hour, or overnight.
  • Preheat oven to 400°F. Top danishes with strawberry slices and sprinkle on the remaining almond streusel.
  • Bake for 25 to 30 minutes, rotating baking sheets halfway through, until danishes are golden, pastry is fully baked through, and the internal temperature reaches 200°F.
  • Remove baking sheets from the oven and place on a wire rack. Brush the edges of the pastry with warm honey.
  • Let danishes cool for 15 to 20 minutes before serving

Notes

Make Ahead: Danishes can be assembled in advance and frozen overnight before baking.

Nutrition

Serving: 1  Danish | Calories: 312kcal | Carbohydrates: 40g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Cholesterol: 33mg | Sodium: 175mg | Fiber: 2g | Sugar: 17g | Vitamin C: 8mg

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