Strawberry Cream Cheese Heart Pastries (Printable Version)

Golden flaky pastries filled with sweet cream cheese and strawberry preserves, shaped into charming hearts for any occasion.

# What You'll Need:

→ Pastry Components

01 - 1 sheet (approximately 17.25 ounces) frozen puff pastry, thawed according to package directions
02 - 1 large egg, beaten for egg wash

→ Cream Cheese Filling

03 - 4 ounces 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 high-quality strawberry jam
07 - 6 medium fresh strawberries, hulled and sliced into thin rounds

→ Vanilla Glaze

08 - 1/2 cup powdered sugar, sifted
09 - 1 to 2 tablespoons whole milk
10 - 1/4 teaspoon vanilla extract

# How To Make It:

01 - Preheat oven to 400°F. Line a rimmed baking sheet with parchment paper to prevent sticking and ensure even browning.
02 - On a lightly floured work surface, roll out thawed puff pastry sheet. Using a 3-inch heart-shaped cookie cutter, cut out 16 heart shapes. Place 8 solid hearts onto the prepared baking sheet, spacing them 2 inches apart.
03 - Using the remaining 8 heart cutouts, employ a 2-inch heart-shaped cutter to remove the centers, creating heart-shaped frames. Set aside.
04 - Lightly brush the edges of the solid hearts on the baking sheet with beaten egg wash. Carefully place the heart frames on top, aligning edges and pressing gently to seal the layers together.
05 - In a small mixing bowl, combine softened cream cheese, granulated sugar, and vanilla extract. Beat with a fork or electric hand mixer until completely smooth and well incorporated, approximately 1 minute.
06 - Spoon approximately 1 tablespoon of cream cheese mixture into the center well of each pastry frame. Top each with 1/2 tablespoon strawberry preserves, spreading carefully. Arrange 2 to 3 fresh strawberry slices on top of preserves.
07 - Brush the exposed pastry edges with a thin layer of remaining egg wash using a pastry brush. This promotes golden-brown coloration and proper puffing during baking.
08 - Bake for 16 to 18 minutes, rotating the baking sheet halfway through, until pastries are deeply golden, puffed, and the filling is set. The pastry layers should be fully separated and crisp.
09 - Remove from oven and allow danishes to cool on the baking sheet for 10 minutes. This cooling period sets the filling and prevents the glaze from melting completely.
10 - While pastries cool, whisk powdered sugar, 1 tablespoon milk, and vanilla extract in a small bowl until smooth and pourable. Add additional milk 1 teaspoon at a time if glaze is too thick for drizzling.
11 - Drizzle vanilla glaze generously over each cooled Danish using a spoon or piping bag. Serve immediately while pastry remains crisp, or allow glaze to set for 15 minutes before storing.

# Expert Advice:

01 -
  • The puff pastry does practically all the heavy lifting for you
  • These look like you spent hours at a fancy bakery
  • The cream cheese and strawberry combo is pure comfort food
02 -
  • Keep your puff pastry cold. If it gets too warm the butter layers melt and you lose all those gorgeous flaky layers
  • The heart frames puff up more than the bottom layer so expect some rising and shifting during baking
03 -
  • Freeze your cutters for 10 minutes before using them. They cut through cold puff pastry much more cleanly
  • Use a clean paintbrush or dedicated pastry brush for the egg wash. The bristles hold just the right amount

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