Description
Delight in these charming Strawberry Cream Cheese Heart Danishes, featuring flaky puff pastry filled with a sweet and tangy cream cheese and fresh strawberry mixture. Perfect for a festive breakfast or elegant brunch, these danishes offer a tender, buttery crust with a creamy, fruity center and a beautiful pink tint, topped with juicy strawberries and optionally dusted with powdered sugar or a simple glaze for extra sweetness.
Ingredients
Scale
Puff Pastry
- 1 sheet store-bought puff pastry, thawed (substitute: two sheets of crescent roll dough, texture will differ)
Cream Cheese Filling
- 4 oz cream cheese, at room temperature (substitute: dairy-free cream cheese for vegan/dairy-free)
- 2 tbsp white sugar (substitute: powdered sugar for a slightly smoother filling)
- 1/2 tsp vanilla extract
- Red food coloring (optional – a drop or two to tint the filling)
- 1/2 cup diced strawberries (fresh preferred; if using frozen, thaw and drain)
Egg Wash
- 1 large egg
- 1 tbsp cold water
Instructions
- Preparation: Thaw the puff pastry according to package instructions, typically 30–60 minutes at room temperature or overnight in the fridge. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Make the Filling: In a bowl, beat the room-temperature cream cheese with sugar and vanilla extract until smooth and creamy. Add a drop or two of red food coloring if desired to achieve a soft pink color. Fold in half of the diced strawberries to incorporate them into the filling, reserving the rest for topping.
- Cut the Pastry: On a lightly floured surface, unfold the thawed puff pastry and gently roll it out to remove creases. Use a 3–4 inch heart-shaped cookie cutter to cut out hearts; expect about 4 hearts from one sheet depending on cutter size.
- Create Borders: Either use a smaller heart cutter to press lightly into the center of each heart without cutting through to form a raised rim or score a 1/2-inch border around each heart with a knife without cutting all the way through. This border will puff up during baking and contain the filling.
- Fill the Pastry: Spoon or pipe 1–2 tablespoons of the cream cheese mixture into the center of each heart, staying inside the border. Top each with the remaining diced strawberries. Be careful not to overfill to allow the pastry room to puff.
- Apply Egg Wash: Whisk together the egg and 1 tablespoon of cold water. Lightly brush this egg wash on the exposed pastry edges to promote golden color and a shiny finish, taking care to avoid the filling.
- Bake: Place the prepared baking sheet on the middle rack of the oven and bake for 12–15 minutes. The danishes are done when the pastry is golden-brown, puffed, and the cream cheese filling is set. Rotate the baking sheet halfway through if your oven has hot spots.
- Cool and Finish: Let the danishes cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. Optionally dust with powdered sugar or drizzle with a simple glaze made from 1/2 cup powdered sugar and 1–2 tablespoons milk once slightly cooled.
Notes
- Use fresh strawberries for best texture and flavor; if frozen, make sure to thaw and drain well to avoid soggy danishes.
- The red food coloring is optional and only meant to give a pretty pink hue to the cream cheese filling.
- For a vegan or dairy-free version, substitute cream cheese with a dairy-free alternative and ensure puff pastry is suitable for your dietary needs.
- Be careful not to overfill the danishes to ensure the puff pastry can rise properly during baking.
- Cooling on a wire rack prevents the bottoms from becoming soggy.
- Leftovers keep well refrigerated for 2-3 days and are best enjoyed warmed slightly.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: strawberry danish, cream cheese pastry, heart-shaped danish, puff pastry dessert, breakfast pastry, easy danish recipe
