Strawberry Cream Cheese Heart Danishes
These pastries boast flaky puff pastry filled with a tangy cream cheese mixture and fresh strawberries, perfect for Valentine's Day or brunch.
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.
Notes
For even flakiness, keep pastry cool and don’t overfill. Store in an airtight container for up to 3 days in the fridge.