High Protein Strawberry Cream Danish (Protein Pastry Cream)
You know that moment when you walk past a bakery display and think, “I deserve that strawberry cream Danish”… but then your brain whispers, “macros”?
Good news. We’re not choosing sides today.
This High Protein Strawberry Cream Danish gives you flaky layers, sweet strawberries, and creamy vanilla filling—except the filling is secretly protein-boosted. So yes, it tastes indulgent. And yes, it’s slightly more responsible than the bakery version. Balance, baby.
Why This Recipe is Awesome
First: it looks impressive. Like “I woke up early and baked something fancy” impressive.
Second: the pastry cream filling is made with Greek yogurt + protein powder, so you’re getting a solid protein boost without turning your Danish into cardboard.
Third: we’re using puff pastry. Which means:
- No laminating dough.
- No butter folding marathons.
- No dramatic flour clouds in your kitchen.
You get flaky, golden layers with minimal effort. It’s bakery vibes without bakery stress.
Ingredients You’ll Need
Let’s keep this simple and strategic.
For the Danish Base:
- 1 sheet puff pastry (thawed)
- 1 egg (for egg wash)
For the Protein Pastry Cream:
- ¾ cup Greek yogurt (plain or vanilla)
- 2–3 tablespoons vanilla protein powder
- 2 tablespoons honey or maple syrup
- ½ teaspoon vanilla extract
- 2 tablespoons cream cheese (optional, for extra richness)
For the Topping:
- ½ cup fresh strawberries, sliced
- 1–2 teaspoons sugar (optional, for macerating)
Optional glaze:
- 2 tablespoons powdered sugar
- 1–2 teaspoons milk
That’s it. Simple ingredients, big payoff.
Step-by-Step Instructions
1. Preheat and Prep
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make sure your puff pastry is cold but pliable. If it’s too warm, it gets sticky and dramatic.
2. Shape the Danish
Unfold the puff pastry on a lightly floured surface. Cut into 4 equal squares.
Use a knife to lightly score a smaller square inside each one (don’t cut all the way through). This creates a border that puffs up beautifully.
Place the squares on the baking sheet.
3. Egg Wash
Whisk the egg and brush it lightly over the edges of each square.
This gives you that golden, bakery-style shine. Don’t drown it—light brush only.
4. Pre-Bake the Shells
Bake for 10–12 minutes until puffed and lightly golden.
Remove from the oven and gently press down the center area (inside the scored border) with a spoon. This creates space for the filling.
Let them cool slightly.
5. Make the Protein Pastry Cream
In a bowl, mix Greek yogurt, protein powder, honey, vanilla, and cream cheese (if using).
Stir until smooth and creamy. If it’s too thick, add 1 teaspoon of milk. If too thin, chill for 10–15 minutes.
You want spreadable, not runny.
6. Prep the Strawberries
Toss sliced strawberries with a teaspoon of sugar if you want extra sweetness. Let them sit for 5–10 minutes.
This step draws out juices and makes them glossy and soft.
7. Assemble
Spoon the protein pastry cream into the center of each cooled pastry shell. Spread gently.
Top with sliced strawberries. Keep it neat or pile them on—it’s your Danish.
8. Optional Glaze
Mix powdered sugar and milk until smooth. Drizzle lightly over the top.
It adds bakery drama without overwhelming sweetness.
Common Mistakes to Avoid
1. Letting the puff pastry get too warm.
Warm pastry = sticky mess. Keep it cool until baking.
2. Overfilling before baking.
Always bake the pastry shells first. Filling them raw leads to soggy centers.
3. Adding too much protein powder to the cream.
It can get chalky and thick fast. Start small and adjust.
4. Skipping the egg wash.
That golden shine makes a huge difference visually.
5. Using watery strawberries.
Pat them dry if they release too much juice. Soggy Danish = sad Danish.
Alternatives & Substitutions
Because we customize around here.
- No strawberries? Use blueberries, raspberries, or sliced peaches.
- Dairy-free? Use dairy-free yogurt and cream cheese alternatives.
- Lower sugar? Skip the glaze and reduce honey slightly.
- Extra protein boost? Add 1 extra tablespoon protein powder and 1 teaspoon milk to balance texture.
- Chocolate twist? Add mini chocolate chips to the filling.
IMO, a tiny sprinkle of lemon zest in the cream takes this to another level.
FAQ (Frequently Asked Questions)
1. Does it taste like regular Danish?
Very close! The filling is slightly lighter and less sugary, but still creamy and satisfying.
2. Can I make these ahead of time?
You can bake the pastry shells ahead. Fill them closer to serving time to keep them crisp.
3. Why is my filling too thick?
Protein powders vary. Add milk 1 teaspoon at a time until smooth.
4. Can I use frozen strawberries?
Yes, but thaw and drain them well first. Extra liquid will soften the pastry.
5. How do I store leftovers?
Store in the fridge for up to 2 days. The pastry softens slightly but still tastes great.
6. Can I freeze them?
Freeze the baked pastry shells only. Add filling fresh after thawing for best texture.
7. What protein powder works best?
Vanilla whey blends usually create the smoothest filling. Some plant proteins may need extra sweetener or liquid.
Final Thoughts
This High Protein Strawberry Cream Danish proves you don’t have to give up bakery-style treats to stick to your goals. It’s flaky, creamy, fruity, and just indulgent enough to feel special.
It looks fancy. It tastes like a treat. And it quietly boosts your protein intake without shouting about it.
Make it for brunch. Make it for guests. Make it on a random weekday just because you can.
Go ahead—channel your inner pastry chef and enjoy every flaky, creamy bite.
