Strawberry Cream Cheese Heart Pastries (Printable Version)
Golden flaky pastries with creamy filling and fresh strawberry topping, shaped into heart shapes for special occasions.
# What You Need:
→ Pastry Components
01 - 1 sheet frozen puff pastry (approximately 17.25 oz), thawed
02 - 1 large egg, beaten for egg wash
→ Cream Cheese Filling
03 - 4 oz cream cheese, softened to room temperature
04 - 2 tablespoons granulated white sugar
05 - 1/2 teaspoon pure vanilla extract
→ Strawberry Filling
06 - 4 tablespoons strawberry preserves or jam
07 - 6 fresh strawberries, hulled and sliced into thin pieces (approximately 3.5 oz)
→ Vanilla Glaze
08 - 1/2 cup powdered sugar (approximately 2 oz)
09 - 1-2 tablespoons whole milk
10 - 1/4 teaspoon vanilla extract
# Directions:
01 - Preheat your oven to 400°F. Line a standard baking sheet with parchment paper and set aside.
02 - On a lightly floured work surface, unfold the thawed puff pastry sheet. Using a 3-inch heart-shaped cookie cutter, cut out 16 heart shapes. Place 8 whole hearts onto the prepared baking sheet, spacing them evenly apart.
03 - Take the remaining 8 heart cutouts and use a smaller 2-inch heart cutter to remove the centers, creating heart-shaped frames. Set these aside.
04 - Brush the edges of the 8 whole hearts on the baking sheet with the beaten egg wash. Carefully place the heart frames directly on top, pressing gently around the edges to seal them together.
05 - In a small mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with a fork or hand mixer until completely smooth and creamy.
06 - Spoon approximately 1 tablespoon of the cream cheese mixture into the center well of each pastry. Top each with 1/2 tablespoon of strawberry preserves, then arrange 2-3 thin strawberry slices on top.
07 - Brush the exposed pastry edges with additional egg wash to promote even golden browning during baking.
08 - Bake for 16-18 minutes until the pastry is puffed, deeply golden, and the filling is bubbly. Allow the danishes to cool on the baking sheet for 10 minutes before glazing.
09 - While the pastries cool, whisk together the powdered sugar, 1 tablespoon of milk, and vanilla extract in a small bowl. Add additional milk 1/2 teaspoon at a time until you reach a thick, drizzle-able consistency.
10 - Drizzle the vanilla glaze over the cooled danishes in a decorative pattern. Serve warm or at room temperature.
# Expert Tips:
01 -
- The puff pastry creates layers of buttery flakiness that shatter beautifully when you bite in
- That cream cheese filling stays pillowy soft while the pastry gets golden and crisp
- Fresh strawberries add brightness while the jam concentrates all that berry flavor
02 -
- If your puff pastry starts feeling sticky or soft while you're working, pop the whole tray in the fridge for 10 minutes
- Overfilling these seems tempting but the filling will bubble over and create a mess in your oven
03 -
- Place your baking sheet in the fridge for 10 minutes before baking if the pastry has softened at all
- Freeze any leftover puff pastry scraps and use them for quick mini tarts later