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.