Fresh-picked Strawberry Danish



The secret of great fruit tarts and danishes?  Great fruit, of course.  If you have great stuff, it’s not all that complicated.  Take out some stored dough, and just a little more effort gets you a great dessert.  My family and some friends had visited Sam Kedem Nursery Garden, near Hastings, Minnesota, where we’d heard they had perfect strawberries ready for picking (they’re on to raspberries now).  So we were well stocked with great strawberries. 

Use one of our stored enriched doughs, either challah (from page 180 in the book) or brioche.  Roll out a one-pound piece (about the size of a grapefruit) into a rectangle 1/8-inch thick:


Spread with a thin layer of softened cream cheese (or marscapone if you have it), then add sliced strawberries in a single layer. 


Roll it up from the long end…


… and place it on a Silpat, greased cookie sheet, or parchment paper, and allow to rest for 40 minutes.  Brush with egg wash (one egg mixed with 1 tablespoon of water), then sprinkle with a little sugar.  Make snips in the top with a kitchen shears:


Bake at 350 degrees F for about 25 to 30 minutes.  You can bake on an outdoor gas grill as well (click here for posts on rustic fruit tart, or brioche, both done outside.

Hey, almost forgot to admit… there’s a bunch of whole grain in that enriched dough, more on that when our new book’s out on October 27.  The publisher won’t let us plaster our website with recipes that aren’t printed yet—all I can say for now is that you can’t just swap whole wheat for white in the old recipes.   Please stay tuned, and thanks for trying our method. 

Enjoy your summer!


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68 thoughts on “Fresh-picked Strawberry Danish

  1. you guys are determined that I make the brioche dough aren’t you — although our strawberries are gone waay to wet a season here – but I can come up with some fruit I am sure 😉

  2. I *thought* that dough looked like it had some whole-grain heartiness to it! I can’t wait for the new book, especially if it means I’ll be able to get past the decadence of it and actually bring myself to make the brioche. (I’ve made the challah quite a bit, but the brioche just looks so rich I haven’t been able to do it.)

  3. The brioche dough is fabulous. I made the challah for the first time this 2week and it is also great. I found an online recipe using ABin5’s challah dough and nutella and toasted hazelnuts–and it was an enormous hit.

  4. P.S. I made two loaves and when there was a bit left over and getting a bit dry, I made it into the best french toast!

  5. alright, I have just enough brioche left in the fridge and just enough strawberries left in the garden, so tomorrow morning breakfast is going to be divine!

  6. That looks tasty. We’re heading to a raspberry picking place this weekend, and I may have to try it with those.

  7. Rho/Sarah– and others who find the brioche a little too indulgent for their taste– these kinds of recipes work nicely with the challah, with about half the eggs and fat. Jeff

    • Wow, Mommablogger,

      Your Ham and Havarti Brioche a tete is wonderful. I’m going to make them for my boys!

      Thanks, Zoë

  8. As a child, a favorite breakfast of mine was a toasty bagel spread with a thick layer of cream cheese and sweet strawberry jam. Your Danish takes this combo to a whole new level!

  9. I can’t wait to try this! And can’t wait for your new book. Because I love ABin5, I have convinced myself that even white breads are healthy if they are homemade, but I much prefer whole grains.

  10. Thanks Zoe 🙂 We made them with thin and thick slices of ham or turkey, and it didn’t seem to make much difference. I think today I’m going to try mozzarella and pepperoni and see how that goes 😀

  11. that looks incredible and not too difficult. I really need to work on my fear of making (or messing up) bread!

  12. Just love the artisan bread in 5 minutes that I first saw in Mother Earth News. Started making it for my family and friends and everyone just loves it and so do I.
    Now the problem — my husband had a heart attack on Mothers Day — the gift is he is still here! Anyway, now he is on a low salt/no salt diet. No more than 1200 mg per day! I tried baking the bread without salt at all. It really was blah. Then I used an equal amount of a potassium chloride product called “no salt” as a substitute. On the package it says it can be used in equal amount for cooking or baking. However, when I made the bread, it left a bitter after taste. Do you think that this is due to the high temp used for baking or ??
    I need to make bread as just regular store bread has approx 160 mg per slice! Way too much when combined with other foods. I also have your Artisan bread book and I have bought a no salt cooking and baking book from Amazon. I have even purchased the EnerG baking soda and no salt baking powders to use. However, most of the breads I have tried from the no salt book are done in a bread machine and are very dense and heavy. Not too thrilled with them either. Would appreciate if you can find the time to answer my quest. Thanks a bunch! Would sure rather make the artisan breads than anything else.
    Dorothy, Hayward, Wi

    • Dorothy: I’ve used the potassium-based salt, and that flavor is not due to high temps… it’s just the flavor of potassium chloride. Decrease the salt-substitute until that flavor starts to go away. If you decrease it too much, you’re going to end up with that “blah” flavor though. So try to strike a balance. I can’t say you’re ever going to re-create the effect of real sodium-based salt with the subsitute. Jeff

  13. Amazing stuff. How did you guess I tried my hand at mascarpone today? It’s for a birthday cake, but will make it again for this lovely brioche. I can’t tell you how much I enjoy owning your book, & reading through it every singe day! Thanks a ton!

    • Hi Deeba,

      Thank you for the lovely note, I’m so glad you are enjoying all the bread you bake. How did the Mascarpone turn out. I’ll come to your website and see what you’ve created.

      Thanks, Zoë

  14. I just got the book last month and we’ve made the pizza, but not the challah or brioche yet. This looks like a perfect way to use it!

    • Hi Joe,

      The dough that Jeff used is the Brioche dough and not a traditional laminated Danish dough, but I think he was just referring to the shape and style of the tasty pastry he created. It is not exactly the same, but still very delicious and very simple to create. We hope you will give it a try.

      Thanks, Zoë

  15. Hello! This comment isn’t actually related to the post, but it’s more about the dough in general. First of all, I love your book! I think I have probably used it almost every day since I bought it.

    The problem I’m having, however, is that my loaves turn out quite small (the dough doesn’t rise at all during the rest period after the initial two hour rise), and they tend to be strangely shaped and very dense. They are still delicious, but do you have any tips for how to get my loaves lighter inside and a bit larger?



  16. Jeff and/or Zoe,
    I have been making your bread now for several months with good results. However, after slicing the tip of my left index finger monday i decided maybe my crusts are too hard! (partly carelessness) I’ve always thought the crusts should have been a bit thinner but still crisp. The crumb seems fine. Any suggestions?

  17. Thanks,
    I’ll try the aluminum pan inversion method this eve. I knew something wasn’t quite right as I only had my bread “sing” as it cooled a couple of times. May just be my old oven doesn’t trap steam well. Again thanks for the tip & especially for the method. Ii’ve passed it on to at least 5 people.

    • Susan: Also can try spraying with water three times in the first two minutes of baking, using a food grade water sprayer, close right after spraying. Jeff

  18. Oh wow that looks fantastic! I could go for a piece of that right now. Nothing like those “danishes” that people make using canned crescent rolls.

  19. Hi Jeff. Your post has inspired me to finally make the brioche dough — but I’ve got one question. For the master recipe, you guys increased the water by 1/4 cup when using a higher protein AP flour (King Arthur, in my case). So I’m wondering if I need to make any similar adjustment in the case of this dough, even though it’s obviously got a lot more moisture in it already. Thanks!

    • Whenever you use KAF AP, you need a little more water. Wouldn’t be the end of the world if you tried to go without though. The dough may be a bit stiffer and MAYBE wouldn’t store and freeze quite as well. Moisture makes the dough more storable (egg doughs only can be stored 5 days in fridge, then into the freezer with them). Jeff

  20. Oh what a delightfully beautiful recipe! Easy – fresh – simple – and it looks so much better than anything in my grocery store bakery! Makes me want to go buy strawberries right this minute!

  21. Just got back from 10 days at our place on the Mendocino coast. I brought your book with me, but NO pizza stone or cloche. Remembering some of your past posts, I used a cast iron skillet and the top of a large roaster and the bread was terrific. I also had my husband, kids and grand-kids feeling like I was pretty darn clever. Strawberries are beautiful here in California, so can’t wait to try the “danish”.
    What I can’t wait for is the new book!!!

  22. That was delicious, thank-you! My sister and I made it for brunch this morning – a big hit with the family. We did it on the grill on a stone with an Al pan overturned on top – it browned beautifully, but had a bit of trouble with the bottom burning a bit. Do you think the heat was too high? The thermometer on the grill indicated 350F, but I’ve not checked the calibration yet.
    Cheers! Linda

    • Hi Linda,

      Is it a gas grill or charcoal? We’ve only ever tried these with gas and suspect that charcoal would produce a less even heat. If you are using gas it may be an issue of calibration?

      Thanks, Zoë

  23. For those of us who are a little klutzy with our bread knives, I really love the Wusthof “deli” knife with the offset handle. Haven’t managed to slice my fingers since I got it several years ago. They also have a bread knife that is similar. The offset handle allows you to use a little weight in a downward slice — then I don’t “bounce” off using a weak wrist slice and nick my other finger.

  24. I just made this yesterday and it was delicious- just one problem. The dough was extremely wet and limp, so I had trouble shaping it. Should I have added more flour when mixing it? Or more flour when shaping? The longer it rested the limper it got.

    I did discover a tip for making this danish, if you’re having the same problem: When rolling it up, a silicon mat can be used much the same way a bamboo mat is used to make sushi

    • You can add more flour either at the mixing step, or as you handle the dough. Any chance you’re using bleached flour? Doesn’t absorb enough water. Love your silicone mat idea! Jeff

  25. Hi again,
    I tried the inverted lasagne pan & it worked like a charm. I didn’t read the water spritzer idea until today-I’m at work-shh-. I don’t have an offset bread knife but was using a regular bread knife (when i sliced my finger). I just wasn’t paying attention & was trying to hurry up & get to my European Peasant bread! I haven’t tried any of the sweet breads yet, already having too much of a sweet tooth, but they look delicious. I have an abundance of peaches right now so I may have to break down & try one or two! thanks for all the suggestions,

  26. Hi Zoe – It’s a Weber natural gas grill, but it is very new (I got it less than a week ago). I’ll have to play with the settings a bit to figure out the calibration.

    On a different note – I did a lot of research to determine the type of grill to buy. Once I’d decided on the Weber Genesis, I checked this site to ensure that whatever you folks do on the grill could be done on the one I’d chosen – only to dicover that Jeff indicated he had a Weber… I love getting confirmation like this! Cheers!

  27. I used to slice my finger fairly regularly just on artisan baguettes that I bought, though, before the offset bread knife. Now I don’t buy bread, of course! But never fear the crust on my abin5.

  28. I can’t wait to make this. And I can’t wait for the healthy bread book.

    Again, my family and my waistline thank you!

  29. you continue to keep our kitchens an exciting place with the ready doughs and their amazing uses both sweet and savory! THANK YOU

  30. Yet another great reason to use the brioche recipe. Friends that come for brunch or breakfast love this recipe as well. Raspberries season is almost here in Southwestern Ontario, Canada, and we’re sure this is a great idea to use the fresh, local, organic produce we like to get.

  31. OMG. Just made this with blueberries & ate half of it all by myself! I’ve never had brioche before & it was surprisingly unsweet. May I suggest to sprinkle the cream cheese with the teeniest bit of sugar before you sprinkle on the berries. Then you will have a touch of sweet with every bite.
    Thank you so much!

    • Hi Khue-Nhi,

      So glad you tried this Danish. Your combination sounds wonderful. The sprinkle of sugar sounds like a great idea!

      Thanks, Zoë

  32. I am not an inexperienced baker of bread but I have had nothing but failures with all of your recipes.
    First I just made a batch of croissants. I can assure you that if one can do this over 13 hours, one should be able to successfully make your recipes.
    The second attachment is an example of your rye dough on the second rising before baking. The dough is just tooooo wet. Perhaps it has something to do with humidity in Georgia. The dough rises beautifully in the 6 quart plastic container prior to refrigeration but when I try to transfer to a pizza peel or whatever, it is so sticky and remains the same thickness no matter how long and at whatever room temperature. It does not increase in size even after going into the oven.
    Obviously, the yeast is active because of the initial rise. It stayed nice an puffy while in the refrigerator. From that point forward, nothing but diseaster. Could there be a problem with the water? I am just completely mystified by my lack of success with “NO KNEAD BREADS”. All my other efforts, the old fashion way with kneading, have been successful. I have even “proofed” the yeasts to be sure it is still active.
    It just seems to me that the water/flour ratio is not correct, perhaps, for this climate.
    It would appreciate help, if possible.



    • Jerry: Saw your attachments, let’s see:

      Are you by any chance using bleached flour? Recipes don’t work with bleached. Doubtful that it’s humidity.

      Take a look at our post at about dense crumb and try those suggestions, esp the longer rest time.

      But yes, you may be happy with the dough a little drier. If nothing else works, try an extra quarter cup of flour in the mixture and let me know how you make out. Jeff

  33. Jeff:

    Bingo. In small print on the bottom of the Publix flour is the word “bleached”. Thanks for your help. Will let you know on the next round.

  34. Oh my gosh. This looks so delicious. I have to run to the store and get the ingredients to try this out. We are having a dinner party this weekend and this would be a great addition. Thanks for sharing.

  35. Wow I have never had so much fun experimenting!! I did make this with the Brioche – amazing! Last week I had some of the American style white bread dough on the fridge, and wanted to make something fun for brunch – didn’t have a whole lot on hand, so flattened out little balls of it, sprinkled with sugar and let rest, then before baking I mixed cream cheese and honey, spread on top of the dough “discs” added some fruit preserves and sprinkled cinnamon – YUMM!! Thanks Jeff and Zoe – you guys are AWESOME 🙂

  36. Just got your Artisan cookbook, and am DYING to get the second book! Everything I made so far is delicious, and the Brioche is the first time I’ve ever made an egg and butter bread that wasn’t dry–simply heaven! My question is a local bakery makes cheese danish to die for, but I’m not always able to get there. Now that I know how to make great bread (I’m assuming I can use brioche dough for the cheese danish, as done here?), is there a great recipe for the cheese filling? I’m not even sure what kind of cheese to use, for starters! Thanks for your awesome method–my family is enjoying the fruits of your labors, and I no longer have a fear/hate relationship with yeast anymore!

    • Cookworm: I’ve used a mixture of 1/2 cream cheese and 1/2 almond paste– very happy with that, use it in the Braided Danish on page 231 instead of the plain almond cream and I think you’ll be happy. Jeff

  37. I made a version of these strawberry empanadas with your brioche dough. I had the “problem” of too much dough left over after making the apple streusel bread (which was fabulous). I made about six of the empanadas and they vanished. My husband claims that he has “no idea where they went.” Your danish recipe looks like it would be even easier, and looks like a fabulous brunch offering.

  38. I had some blueberries and raspberries in the fridge and a batch of challah dough that needed using up, so I put the 3 together to make a version of this. I sweetened the cream cheese with a bit of honey.

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