The first time I made these Strawberry Cream Cheese Heart Danishes I underestimated how dramatic simple pastries can be.
They bake up flaky and golden with a tangy-sweet cream cheese center and a bright hit of fresh strawberry.
If you want a bakery-worthy weekend treat with almost no fuss, this is it.
This recipe is a real keeper because it uses store-bought puff pastry for speed but layers in fresh technique to lift the flavor.
It’s perfect for Valentine’s Day, brunch, or any morning you want to impress without a full day in the kitchen.
For an extra reference on a similar recipe, I like comparing methods to other home baker posts like strawberry cream cheese danishes recipe to pick up small technique ideas.
Why You’ll Love This Recipe
- Quick to assemble with store-bought puff pastry.
- Balance of flaky pastry, tangy cream cheese, and bright strawberries.
- Mostly pantry/staple ingredients with one fresh produce item.
- Cute heart shape makes them special for entertaining.
The texture is a study in contrasts: the puff pastry puffs into delicate, airy layers that snap slightly when you bite in.
The cream cheese filling stays creamy and slightly tangy, which cuts through the sweetness and keeps the pastry from tasting cloying.
Fresh diced strawberries lend a juicy, slightly tart burst that lifts the whole bite and prevents richness overload.
“My friends thought I bought these at a bakery — they were flaky, sexy, and not too sweet. 5 stars!” — Emma, reader
Key Ingredients
Puff pastry: Use a good-quality frozen sheet that thaws evenly. Brands like Pepperidge Farm or Dufour give reliable rise and clean buttery flavor; make sure the sheet is fully thawed but still cool before you work it to avoid tearing.
Cream cheese: Full-fat brick-style cream cheese at room temperature creates the smoothest filling. Avoid low-fat or whipped tubs for texture reasons; they can be watery or too soft when baked.
Strawberries: Use ripe but firm berries. Overripe strawberries release too much juice into the filling and can make the pastry soggy. Hull and dice to uniform small pieces so each tart gets an even fruit distribution.
Egg (for wash): One large egg beaten with cold water gives a glossy golden finish. Don’t skip the egg wash — it helps the edges seal and delivers that picture-perfect color without additional sugar.
Full ingredient list:
- 1 sheet store bought puff pastry (thawed to package directions)
- 4 oz cream cheese (at room temperature)
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
- red food colouring
- 1/2 C diced strawberries
- 1 large egg
- 1 tbsp cold water
Step-by-Step Instructions
Step 1: Thaw and prep
Thaw the puff pastry according to the package directions so it’s pliable but still cool.
Most brands suggest 2 hours on the counter or thaw overnight in the fridge; I prefer the fridge method for more predictable layering.
Preheat the oven to 400°F and line a large baking sheet with parchment paper to catch any drips.
Pro Tip: You’ll know the pastry is ready when it can unfold without cracking but still feels chilly to the touch.
Step 2: Make the cream cheese filling
In a small bowl, beat 4 oz cream cheese until smooth with 2 tablespoons white sugar and 1/2 teaspoon vanilla extract.
Scrape the sides and mix until silky; a few small lumps are okay, but aim for a cohesive spreadable texture.
If you want a pink center, stir in just a drop or two of red food colouring until you reach the shade you like.
Pro Tip: Room-temperature cream cheese mixes smoother and gives a glossy finish once baked — don’t rush this step by microwaving.
Step 3: Prepare the pastry hearts
On a lightly floured surface, unfold the thawed puff pastry sheet.
Using a sharp knife or heart-shaped cutter, cut out heart shapes sized to your preference.
If you don’t have a cutter, freehand two identical halves and press the edges to seal around the filling.
Pro Tip: Keep scraps chilled and re-roll as little as possible; overworking the dough reduces flakiness.
Step 4: Assemble the danishes
Spoon a tablespoon of the cream cheese mixture into the center of each heart, leaving a 1/2-inch border.
Top with about 1 tablespoon of diced strawberries, pressing gently so the fruit nests into the filling.
If you want an extra pop of color, add a tiny dot of red food colouring mixed into an extra bit of cream cheese and dot the center.
Pro Tip: Don’t overfill — too much fruit releases juice and weakens the pastry walls during baking.
Step 5: Egg wash and finishing
Whisk the large egg with 1 tablespoon cold water to make an egg wash.
Lightly brush the pastry edges and tops with the wash for even browning.
For a decorative touch, you can pipe a small ring of cream cheese around the fruit before brushing.
Pro Tip: Use a pastry brush with soft bristles and a light hand; too much wash pools and can hinder puffing.
Step 6: Bake
Bake on the prepared sheet at 400°F for 12–16 minutes until the pastry is puffed and deep golden.
Rotate the pan halfway through for even color.
Let cool on the sheet for a few minutes before transferring to a rack.
Pro Tip: You’ll know they’re done when layers are visibly separated and the bottoms sound hollow if you tap lightly.
Expert Tips for Success
- Chill between steps: If at any point the pastry or filling feels too warm, pop the assembled hearts in the fridge for 10–15 minutes. Cold dough equals taller, flakier layers.
- Uniform strawberries: Dice the strawberries evenly (about 1/4-inch) so each pastry bakes uniformly and the juice balance stays consistent.
- Avoid sogginess: Pat strawberries dry if they are particularly juicy. Alternatively, toss diced fruit with a pinch of cornstarch to trap excess moisture.
- Brush lightly: Apply the egg wash in thin layers. Too much will weigh down the pastry and can create a sheen that looks wet rather than golden.
- Use an insulated baking sheet or bake on a preheated baking stone for crisp bottoms. Thin pans can brown too fast or cause bottoms to be pale.
- Timing matters: Oven temps vary. Start checking at 12 minutes. If tops brown quickly, tent loosely with foil and finish baking until centers set.
- Flavor balance: If the cream cheese tastes flat, add a small squeeze of lemon juice (1/8 tsp) to brighten the filling without making it tart.
- Make ahead: Assemble and freeze the unbaked danishes on a tray. Once frozen solid, transfer to a bag and bake from frozen, adding 3–5 minutes to the time.
- Equipment to own: A small offset spatula, a sharp paring knife for clean cuts, and a silicone brush for egg wash will improve the final look.
- Presentation tip: Warm slightly before serving; a light dusting of powdered sugar or a thin glaze (confectioners’ sugar + milk) adds bakery polish.
For more ideas on pairing fruit with cream cheese in desserts, check out this take on chocolate-dipped strawberry cheesecake for inspiration.
Storage & Freezing
Fridge: Store cooled danishes in an airtight container in the fridge for up to 3 days.
If they sit longer they may soften as the pastry relaxes and absorbs moisture from the filling.
Reheat: Reheat in a 350°F oven for 6–8 minutes to restore crispiness.
Avoid the microwave — it makes puff pastry rubbery almost instantly.
Freezer (unbaked): Assemble danishes on a parchment-lined tray and freeze until firm.
Once frozen, transfer to a freezer bag and store for up to 1 month.
Bake from frozen; add an extra 3–5 minutes to the baking time and check for puff and golden color.
Freezer (baked): Freeze baked danishes in a single layer on a tray, then stack with parchment between layers in a freezer container for up to 2 months.
Reheat from frozen in a 350°F oven for 10–12 minutes.
Variations & Substitutions
- Mixed berry: Swap the strawberries for a mix of blueberries and raspberries. Reduce added sugar slightly since raspberries can be tart.
- Lemon-cream twist: Add 1 tsp lemon zest and 1/4 teaspoon lemon juice to the cream cheese for a citrus lift. This pairs beautifully with the fruit.
- Savory version: Replace the cream cheese filling with herbed cream cheese and swap strawberries for sun-dried tomatoes or caramelized onions. It’s a great brunch savory option inspired by other cream cheese uses like cream cheese chicken chili.
- Sugar-free: Use a sugar substitute suitable for baking and reduce fruit to 1/3 cup to lower overall sugar. Keep an eye on strawberry juice release.
- Vegan swap: Use a store-bought vegan puff pastry and vegan cream cheese; results will vary but are doable for dairy-free diets.
Frequently Asked Questions
Q: Can I use frozen strawberries instead of fresh?
A: I don’t recommend frozen for this recipe because they release too much liquid when thawed. If you must use frozen, thaw and drain them thoroughly, then toss with a small amount of cornstarch to absorb excess moisture.
Q: How do I prevent the filling from leaking out?
A: Leave a clear border around the cream cheese and press edges gently to form a seal. Don’t overfill and brush egg wash only on the outer edge to help the pastry seal better.
Q: Can I make mini danishes instead of full-size hearts?
A: Yes. Cut smaller heart shapes and reduce baking time slightly — start checking at 8–10 minutes. The filling ratio stays the same, but measure by eye so you don’t overfill.
Q: Why didn’t my pastry puff nicely?
A: Common causes are overworking the dough, using pastry that warmed up too much, or crowding the pan. Chill the assembled pieces for 10 minutes before baking to encourage rise.
Q: How can I keep the strawberries from sinking into the filling?
A: Toss the diced strawberries in a teaspoon of sugar and 1/4 teaspoon cornstarch to firm them up, or press them gently into the cream cheese so they sit on top instead of sinking.
Final Thoughts
These Strawberry Cream Cheese Heart Danishes are proof that small, thoughtful touches — room-temperature cream cheese, dry strawberries, and an egg wash — transform simple ingredients into something memorable.
They’re fast, impressive, and adaptable whether you’re baking for a crowd or a cozy morning at home.
Please leave a star rating in the recipe card below or pin this to Pinterest so others can find the recipe.
Conclusion
If you want to compare techniques and a slightly different presentation you can read my favorite reference post at Strawberry Cream Cheese Heart Danishes – Jessie Bakes Treats.
For another cream-cheese-centered heart pastry idea, see the Cheese Heart Danishes | Moribyan post for additional shaping and filling tips.
Strawberry Cream Cheese Heart Danishes
Ingredients
Pastry Ingredients
- 1 sheet store bought puff pastry (thawed to package directions) Use good-quality frozen sheet; brands like Pepperidge Farm or Dufour recommended.
- 1 large egg Beaten with cold water for egg wash.
- 1 tbsp cold water Used to mix with egg for egg wash.
Cream Cheese Filling
- 4 oz cream cheese (at room temperature) Full-fat brick-style for the best texture.
- 2 tbsp white sugar
- 1/2 tsp vanilla extract
Fruit Topping
- 1/2 C diced strawberries Use ripe but firm berries.
Instructions
Preparation
- Thaw the puff pastry according to the package directions so it’s pliable but still cool. Preheat the oven to 400°F and line a baking sheet with parchment paper.
Make the Cream Cheese Filling
- In a small bowl, beat cream cheese until smooth with sugar and vanilla extract. If desired, add red food coloring until reaching the shade you like.
Prepare the Pastry Hearts
- On a lightly floured surface, unfold the thawed puff pastry and cut out heart shapes. Keep scraps chilled and re-roll as little as possible.
Assemble the Danishes
- Spoon a tablespoon of the cream cheese mixture into the center of each heart, leaving a 1/2-inch border. Top with diced strawberries, pressing gently.
Egg Wash and Finishing
- Whisk the egg with cold water to create an egg wash. Lightly brush the edges and tops of the pastries.
Bake
- Bake on the prepared baking sheet at 400°F for 12–16 minutes until deep golden. Rotate halfway through for even baking.
