I still remember the first time I made these Strawberry Cream Cheese Heart Danishes — the kitchen smelled like warm vanilla and fresh strawberries, and my kids fought over who got the prettiest pink heart. These little pastries are flakey, slightly tangy from the cream cheese, and bright with strawberry flavor — perfect for brunches, Valentine’s Day, or a quick weekend treat that looks like you spent hours in the bakery.
What makes this recipe special
This recipe turns one sheet of store-bought puff pastry into adorable heart-shaped danishes with a creamy, slightly sweet filling and a fresh strawberry punch. It’s fast, uses minimal ingredients, and produces bakery-style results without any complicated laminating. Ideal when you want something impressive but low-effort.
“Light, flaky, and just the right amount of sweet — these danishes vanished in minutes at our brunch.” — weekend tester
Reasons to try it:
- Quick: uses one thawed puff pastry sheet and basic pantry staples.
- Kid-friendly: fun shape and pretty pink filling.
- Budget-friendly: store-bought pastry keeps costs down while still delivering a bakery feel.
- Flexible: easy to scale or tweak (different fruits, fillings, or shapes).
How this recipe comes together
Before you start, here’s the big picture so you know what to expect: thaw the puff pastry, whip a smooth cream cheese filling (with a hint of vanilla and a drop of color for charm), cut hearts from the pastry and create a shallow well or rim, spoon or pipe the filling in, add diced strawberries on top, brush with egg wash, then bake until puffed and golden. Total hands-on time is about 20–25 minutes after pastry is thawed; baking takes ~12–15 minutes.
What you’ll need
- 1 sheet store-bought puff pastry (thawed to package directions) — (sub: two sheets of crescent roll dough in a pinch, but texture differs)
- 4 oz cream cheese, at room temperature (sub: dairy-free cream cheese for vegan/dairy-free)
- 2 tbsp white sugar (sub: powdered sugar for a slightly smoother filling)
- 1/2 tsp vanilla extract
- Red food colouring (optional — a drop or two to tint the filling)
- 1/2 cup diced strawberries (fresh is best; if using frozen, thaw and drain)
- 1 large egg
- 1 tbsp cold water
Notes: Try to keep the puff pastry cold until right before cutting so it puffs properly. Room-temperature cream cheese blends easier and gives a silkier filling.
Step-by-step instructions
- Thaw and preheat: Thaw the puff pastry following package directions — usually 30–60 minutes at room temperature or overnight in the fridge. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- Make the cream cheese filling: In a bowl, beat the room-temperature cream cheese with the sugar and vanilla until smooth. Add one small drop of red food coloring and mix to reach a soft pink (optional). Fold in half of the diced strawberries if you want them incorporated; reserve the rest for topping.
- Cut the hearts: On a lightly floured surface, unfold the thawed pastry and lightly roll to remove creases. Use a heart-shaped cookie cutter (about 3–4 inches) to cut hearts. You should get about 4 hearts from one sheet depending on cutter size. Option A: Use a smaller heart cutter to press lightly in the center without cutting through, creating a rim. Option B: Score a 1/2-inch border around each heart with a knife (don’t cut all the way through) to make an edge that puffs up and contains the filling.
- Assemble: Spoon or pipe about 1–2 tablespoons of the cream cheese mixture into the center of each heart, staying inside the edge. Top with the remaining diced strawberries. Don’t overfill — pastry needs space to puff.
- Egg wash: Whisk the egg with 1 tbsp cold water. Lightly brush the exposed pastry edges with the egg wash for color and shine, being careful not to drip wash onto the filling.
- Bake: Place the sheet on the middle rack and bake for 12–15 minutes, until the pastry is golden-brown and puffed and the filling is set. Rotate the pan halfway if your oven has hot spots.
- Cool and finish: Let cool on the pan for a few minutes, then transfer to a wire rack. Optionally dust with powdered sugar or drizzle a simple glaze (1/2 cup powdered sugar + 1–2 tbsp milk) once slightly cooled.
Best ways to enjoy it
- Serve warm for the flakiest texture and melty cream center — perfect with coffee or a latte.
- Add a scoop of vanilla ice cream for a dessert twist, or pair with whipped cream and extra berries.
- For brunch, plate alongside scrambled eggs and smoked salmon to balance sweet and savory.
- These make a charming finger food at parties or romantic breakfasts in bed.
Storage and reheating tips
- Refrigerator: Store cooled danishes in an airtight container in the fridge for up to 3 days. Because of the cream cheese, don’t leave them at room temperature for longer than 2 hours.
- Reheating: Reheat in a 325°F (160°C) oven or toaster oven for 5–8 minutes to restore crispiness. Microwaving softens the pastry.
- Freezing: Flash-freeze on a baking sheet until firm, then transfer to a freezer bag for up to 1 month. Bake from frozen at 375°F (190°C) for 18–22 minutes, adding a few minutes if still chilled, or thaw overnight in the fridge and bake at 400°F until golden.
- Safety: Always cool completely before refrigerating and keep refrigerated if not serving immediately due to the dairy filling.
Pro chef tips
- Keep everything cold: Puff pastry puffs best when it’s cold. Warm dough spreads, not puffs.
- Room-temp cream cheese blends smoothly: Start with softened cream cheese to avoid lumps.
- Drain fruit: Excess strawberry juice can make the filling soggy — dice and drain briefly or toss with a teaspoon of cornstarch to thicken.
- Don’t overfill: Leave a margin so the edges can rise and seal in the filling.
- Use a small piping bag or zip-top bag with the corner cut off for neat filling placement.
- Rotate the pan halfway through baking for even color.
- If you want deep red filling without much food coloring, mix in a small amount of strawberry jam for color and flavor.
Creative twists
- Mixed berry: Swap strawberries for raspberries or a blueberry-strawberry mix.
- Lemon-berry: Add 1 tsp lemon zest to the cream cheese for a bright lift.
- Nutty crunch: Sprinkle chopped toasted almonds or pistachios on top before baking.
- Almond cream: Replace some cream cheese with almond paste for a frangipane-style filling.
- Vegan version: Use vegan puff pastry and plant-based cream cheese; use aquafaba or a milk wash instead of egg.
- Mini versions: Use small heart cutters to make bite-sized danishes for parties.
Your questions answered
Q: How long does prep and total time take?
A: Prep time is 15–25 minutes (not counting thaw time). Bake time is about 12–15 minutes. Thawing takes 30–60 minutes at room temp or overnight in the fridge.
Q: How many danishes does one sheet make?
A: Depends on your cutter size, but a 3–4 inch cutter usually produces about 4 medium hearts from one sheet.
Q: Can I use frozen strawberries?
A: Yes — thaw and drain well, or pat dry with paper towels. Excess moisture will make the pastry soggy.
Q: Can I assemble ahead of time?
A: You can assemble and freeze unbaked danishes on a tray, then bag them. Bake from frozen (add a few minutes) for fresh-baked results. Don’t leave assembled danishes with cream cheese at room temp for more than 2 hours.
Q: Is the red food colouring necessary?
A: No — it’s purely aesthetic. You can skip it or use a bit of strawberry jam for natural color and sweetness.
Conclusion
If you want more inspiration for berry-filled danishes or variations on heart-shaped pastries, check out this lovely take on Strawberry Danish Hearts from Strawberry Danish Hearts | 365 Days of Baking and More. For another recipe with similar cream cheese-and-strawberry vibes and step-by-step photos, take a look at Strawberry Cream Cheese Heart Danishes – Jessie Bakes Treats.
Strawberry Cream Cheese Heart Danishes
Ingredients
Danish Ingredients
- 1 sheet store-bought puff pastry, thawed (sub: two sheets of crescent roll dough in a pinch, but texture differs)
- 4 oz cream cheese, at room temperature (sub: dairy-free cream cheese for vegan/dairy-free)
- 2 tbsp white sugar (sub: powdered sugar for a slightly smoother filling)
- 1/2 tsp vanilla extract
- Red food coloring (optional — a drop or two to tint the filling)
- 1/2 cup diced strawberries (fresh is best; if using frozen, thaw and drain)
- 1 large egg
- 1 tbsp cold water
Instructions
Preparation
- Thaw the puff pastry following package directions — usually 30–60 minutes at room temperature or overnight in the fridge. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
- In a bowl, beat the room-temperature cream cheese with the sugar and vanilla until smooth. Add one small drop of red food coloring and mix to reach a soft pink (optional). Fold in half of the diced strawberries if you want them incorporated; reserve the rest for topping.
- On a lightly floured surface, unfold the thawed pastry and lightly roll to remove creases. Use a heart-shaped cookie cutter (about 3–4 inches) to cut hearts. You should get about 4 hearts from one sheet depending on cutter size.
- Option A: Use a smaller heart cutter to press lightly in the center without cutting through, creating a rim. Option B: Score a 1/2-inch border around each heart with a knife (don’t cut all the way through) to make an edge that puffs up and contains the filling.
- Spoon or pipe about 1–2 tablespoons of the cream cheese mixture into the center of each heart, staying inside the edge. Top with the remaining diced strawberries. Don’t overfill — pastry needs space to puff.
- Whisk the egg with 1 tbsp cold water. Lightly brush the exposed pastry edges with the egg wash for color and shine, being careful not to drip wash onto the filling.
- Place the sheet on the middle rack and bake for 12–15 minutes, until the pastry is golden-brown and puffed and the filling is set. Rotate the pan halfway if your oven has hot spots.
- Let cool on the pan for a few minutes, then transfer to a wire rack. Optionally dust with powdered sugar or drizzle a simple glaze (1/2 cup powdered sugar + 1–2 tbsp milk) once slightly cooled.
