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Strawberry Cream Cheese Heart Danishes

Strawberry Cream Cheese Heart Danishes

These Strawberry Cream Cheese Heart Danishes are an absolute masterpiece of sweet and savory, offering a truly delightful taste experience. The star of this show is undoubtedly the luxurious, creamy cream cheese filling perfectly balanced by the sweet tang of strawberry jam, all encased in incredibly light and flaky puff pastry. Making these at home is not only incredibly rewarding but also remarkably cost-effective compared to purchasing them from a bakery.
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Prep Time 20 minutes
Cook Time 20 minutes
Servings: 8 danishes
Course: Breakfast, Brunch, Dessert, Pastry
Ingredients Equipment Method Notes

Ingredients
  

  • 1 (17.3 ounce) package puff pastry, thawed
  • 8 ounces cream cheese, softened
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup strawberry jam (or your favorite strawberry preserves)
  • 1 large egg, beaten (for egg wash)
  • Powdered sugar, for dusting Optional

Equipment

  • Heart-shaped cookie cutter
  • - Baking Sheet
  • - Parchment Paper
  • Medium Bowl
  • Electric mixer or whisk
  • Wire rack

Method
 

  1. Gently unfold the thawed puff pastry sheets onto a lightly floured surface. If your pastry comes in two connected sheets, separate them. You want a smooth, even surface to work with.
    1 (17.3 ounce) package puff pastry, thawed
  2. In a medium bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer or whisk vigorously until the mixture is smooth, creamy, and thoroughly combined. There should be no lumps of cream cheese remaining.
    8 ounces cream cheese, softened, 1/4 cup granulated sugar, 1 teaspoon vanilla extract
  3. Using a heart-shaped cookie cutter (approximately 3-4 inches wide), cut out as many hearts as possible from each puff pastry sheet. You should aim for at least 8-10 hearts. Re-roll the scraps gently if needed to cut additional hearts, but try not to overwork the pastry.
    1 (17.3 ounce) package puff pastry, thawed
  4. Place half of the cut pastry hearts onto a baking sheet lined with parchment paper. On each of these hearts, spread about 1-2 tablespoons of the cream cheese mixture, leaving a small border around the edges. Then, dollop about 1 tablespoon of strawberry jam over the cream cheese filling on each pastry heart.
    1/2 cup strawberry jam (or your favorite strawberry preserves)
  5. Gently place the remaining pastry hearts on top of the filled hearts. Using your fingers or a fork, gently press down the edges of the top heart to seal it to the bottom heart, creating a pocket for the filling. You can also use the tines of a fork to crimp the edges for extra security and decoration.
  6. Brush the tops of each Danish with the beaten egg wash. This will give them a beautiful golden-brown sheen as they bake. If you wish, you can use a sharp knife or a skewer to very gently poke a small vent in the center of each Danish to allow steam to escape.
    1 large egg, beaten (for egg wash)
  7. Preheat your oven to 400°F (200°C). Bake the danishes for 20-25 minutes, or until they are puffed up, beautifully golden brown, and the filling is bubbly.
  8. Once baked, carefully remove the danishes from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. If desired, dust with powdered sugar just before serving for an extra touch of sweetness and visual appeal.
    Powdered sugar, for dusting

Notes

Store any leftovers in an airtight container at room temperature for up to 2 days. Refrigerate for up to 4 days. Freeze for up to 2-3 months.
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