Easy Gluten-Free Strawberry Danish

This gluten-free danish is flaky, buttery, and filled with lightly sweetened cream cheese and fresh strawberries, making it perfect for Valentine’s Day, a yummy treat, or brunch. It’s a shortcut-style baked danish made with gluten-free pie crust dough instead of traditional puff pastry, which means it comes together easily in the oven while still delivering tender layers and rich flavor. Because gluten-free puff pastry can be hard to find and notoriously difficult to work with, this method leans into ingredients that actually behave well when baked. The result is a strawberry danish that feels bakery-worthy without the stress of laminated dough!

Prep Time10

Cook Time26

Total Time36

Course: Breakfast, Dessert

Cuisine: American

Keyword: gluten-free danish

Servings: strawberry danishes (approx)

Author: Jean Choi

Ingredients

14 oz gluten free pie crust mix I used this one
1 cup cold butter cut into small cubes
1/4 - 1/2 cup ice water
4 oz cream cheese softened
3 tbsp granulated sugar
1 tsp vanilla extract
1½ cup sliced strawberries
1 egg whisked
Optional: turbinado sugar
Powdered sugar for garnish

Instructions

Preheat the oven to 400 degrees F. In a large mixing bowl, add the pie crust mix and butter. Mix with your hands until crumbly.
14 oz gluten free pie crust mix, 1 cup cold butter
Add 1 tbsp of ice water at a time while mixing, until a dough forms that holds together when you squeeze it.
1/4 - 1/2 cup ice water
Transfer the dough on parchment paper and fold a few times to make a mound. Use a rolling pin to flatten out to a rectangle about 1/4-1/2 inch thick. Place the whole thing in the freezer while you prepare the filling.
While the dough chills, combine cream cheese, sugar, and vanilla extract in a bowl and mix to combine. Slice the strawberries.
4 oz cream cheese, 3 tbsp granulated sugar, 1 tsp vanilla extract, 1½ cup sliced strawberries
Place parchment paper on a large baking sheet. Remove the dough from the freezer then use a heart shaped cookie cutter to cut out hearts. Transfer to the prepare baking sheet. You can refold the scrap dough a few times to make more hearts.
Spread 1 teaspoon of the cream cheese filling to the center of each heart then top with 2-3 sliced strawberries.
Brush the exposed dough with egg wash. Sprinkle with turbinado sugar, if using. Bake for 24-26 minutes until golden brown.
Optional: turbinado sugar, 1 egg
Cool completely, dust with powdered sugar, and enjoy!
Powdered sugar

Notes

Make sure to use cold butter and ice-cold water when making the dough. Keeping the dough cold ensures a tender and flaky texture, and it makes the dough easier to handle.
The texture for the crust will be a bit more dense and crumbly than a standard puff pastry since we are using a pie crust dough, but the danishes will still taste wonderful.
Chill the dough before cutting shapes. Even a short time in the freezer makes the dough easier to cut cleanly and prevents spreading in the oven.
Use a light hand with the filling. Too much cream cheese or fruit can cause the centers to leak or prevent the pastry from baking evenly.
Slightly indent the center of each Danish before adding the filling to help it stay in place while baking.
Let the danishes cool fully before dusting with powdered sugar. Adding sugar too soon can cause it to melt instead of giving a clean finish.

Storage and Freezing Tips

These strawberry danishes store well, making them great for planning ahead. Leftovers can be stored in the fridge in an airtight container for 3 - 4days. They’re delicious cold, or you can warm them back up in the oven or microwave.
You can also freeze baked danishes for up to 3 months! Reheat straight from frozen in a low oven until warmed through for an easy gluten-free breakfast.

Nutrition