Strawberry Cream Cheese Heart Danishes Recipe
Introduction
These Strawberry Cream Cheese Heart Danishes are a delightful treat perfect for Valentine’s Day or any special breakfast. With flaky puff pastry, a sweet cream cheese filling, and fresh strawberries, they come together quickly and look stunning on the table.
Ingredients
- 1 package (2 sheets) frozen puff pastry, thawed
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg, separated (yolk for filling, white for egg wash)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and thinly sliced
- 1 tablespoon milk or water
- 2 tablespoons all-purpose flour (for dusting)
- Optional: 1 teaspoon lemon zest
- Optional: 2-3 tablespoons strawberry jam
- Optional: Coarse sugar for sprinkling
- Optional: Powdered sugar for dusting
Instructions
- Step 1: Thaw the puff pastry according to package directions—overnight in the refrigerator or 30-40 minutes at room temperature. Preheat your oven to 400°F (or follow your puff pastry package instructions). Line a large baking sheet with parchment paper.
- Step 2: In a medium bowl, beat the softened cream cheese, sugar, egg yolk, and vanilla extract together with an electric mixer until smooth and fluffy (about 1-2 minutes). If using lemon zest, add it now. Set the filling aside.
- Step 3: Lightly flour your work surface. Unfold one sheet of thawed puff pastry and roll it out slightly to smooth creases. Use a large heart-shaped cookie cutter to cut out hearts (4-5 per sheet). Repeat with the second sheet and re-roll scraps to cut additional hearts.
- Step 4: Using a smaller heart cookie cutter or a knife, gently score a border about 1/2 inch from the edge of each heart without cutting through. This will create a raised frame when baked.
- Step 5: Place the hearts on the prepared baking sheet, spacing them about 2 inches apart. Whisk the egg white with 1 tablespoon milk or water to make an egg wash. Brush the outer border of each heart with the egg wash for a golden shine.
- Step 6: Spoon 1-2 tablespoons of cream cheese filling into the center of each heart inside the scored border. Spread gently with the back of a spoon. If desired, add a small dollop of strawberry jam before topping with 3-4 thin slices of fresh strawberries. Sprinkle coarse sugar around the edges if using.
- Step 7: For best results, freeze the baking sheet for 5-6 minutes to firm up the filling, which helps prevent spreading during baking.
- Step 8: Bake for 15-18 minutes or until the pastry is puffed and golden and the filling is set. Keep an eye on them starting at 15 minutes to avoid overbaking.
- Step 9: Let the danishes cool on the baking sheet for 5 minutes before transferring to a wire rack. Dust with powdered sugar if desired and serve warm or at room temperature.
Tips & Variations
- Thaw puff pastry gently in the fridge or at room temperature—never microwave—to avoid stickiness.
- Keep the puff pastry cold while working to ensure it puffs properly; chill if it gets too warm.
- Use room temperature cream cheese for a smooth, lump-free filling.
- Score the border carefully but don’t cut through to create beautiful puffed edges.
- Try adding a simple glaze of powdered sugar, milk, and vanilla after baking for extra sweetness.
- Swap strawberries for other fresh fruits like blueberries, raspberries, or sliced peaches.
- If you don’t have heart cutters, cut rectangles or other shapes for a fun twist.
Storage
Enjoy these danishes the day they are made for the best texture. Store leftovers in an airtight container in the refrigerator for up to 2 days. To refresh, reheat in a 350°F oven for 5-7 minutes. You can also freeze baked danishes for up to one month; freeze on a baking sheet before transferring to a freezer bag. Reheat from frozen at 350°F for 8-10 minutes.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use phyllo dough instead of puff pastry?
No, phyllo dough is much thinner and has a different texture. Puff pastry provides the flaky, buttery layers essential to this recipe.
Do I have to use a cookie cutter?
No, cookie cutters create a pretty shape, but you can also cut the pastry into rectangles, squares, or circles based on what you have on hand.
Print
Strawberry Cream Cheese Heart Danishes Recipe
- Total Time: 33 minutes
- Yield: 8–10 danishes 1x
Description
These Strawberry Cream Cheese Heart Danishes are an easy, impressive treat perfect for Valentine’s Day or any special breakfast. Flaky, buttery store-bought puff pastry hearts are filled with a sweet and tangy cream cheese mixture, topped with fresh strawberries, and baked to golden perfection in just 30 minutes. Ideal for romantic occasions, brunches, or dessert, these danishes combine simple ingredients into a bakery-quality delight that’s loved by kids and adults alike.
Ingredients
Scale
For the Danishes:
- 1 package (2 sheets) frozen puff pastry, thawed
- 8 ounces cream cheese, softened to room temperature
- 1/4 cup granulated sugar
- 1 large egg, separated (yolk for filling, white for egg wash)
- 1 teaspoon vanilla extract
- 1 cup fresh strawberries, hulled and thinly sliced
- 1 tablespoon milk or water
- 2 tablespoons all-purpose flour (for dusting)
Optional Add-Ins:
- 1 teaspoon lemon zest
- 2–3 tablespoons strawberry jam
- Coarse sugar for sprinkling
- Powdered sugar for dusting
Instructions
- Thaw the Puff Pastry: Thaw the puff pastry according to package directions—typically overnight in the refrigerator or 30-40 minutes at room temperature. Avoid microwaving to prevent it from becoming too soft and sticky.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 400°F (check package instructions if different). Line a large baking sheet with parchment paper and set aside.
- Make Cream Cheese Filling: In a medium bowl, use an electric mixer to beat the softened cream cheese, sugar, egg yolk, and vanilla extract until smooth and fluffy, about 1-2 minutes. If desired, add lemon zest now. Set filling aside.
- Roll and Cut Pastry Hearts: Lightly flour your work surface. Unfold one sheet of thawed puff pastry and gently roll out slightly to smooth creases. Use a large heart-shaped cookie cutter (3-4 inches) to cut out 4-5 hearts. Repeat with second sheet and re-roll scraps as needed for extra hearts.
- Score the Borders: Using a smaller heart-shaped cutter (2-3 inches) or a knife, gently score a 1/2-inch border around each heart without cutting all the way through. This border will puff up during baking, creating a beautiful frame around the filling.
- Prepare Egg Wash and Brush Borders: In a small bowl, whisk together the egg white and 1 tablespoon of milk or water. Place heart shapes on the prepared baking sheet spaced about 2 inches apart. Brush the outer border of each heart with the egg wash to ensure a golden, shiny finish.
- Fill Danishes: Spoon 1-2 tablespoons of cream cheese filling into the center of each heart, spreading gently but staying within the scored border. If using jam, add a small dollop now before topping with 3-4 thin slices of fresh strawberries. Sprinkle coarse sugar on edges if desired.
- Optional Freeze Step: For firmer filling and better shape retention, freeze the baking sheet with assembled danishes for 5-6 minutes before baking.
- Bake: Bake in the preheated oven for 15-18 minutes until pastry is golden brown and puffed, edges are crisp, and filling is set.
- Cool and Serve: Remove from oven and let cool on baking sheet for 5 minutes, then transfer to a wire rack. Dust with powdered sugar if desired. Serve warm or at room temperature.
Notes
- Thaw puff pastry properly to avoid sticky, unworkable dough; never microwave.
- Use cream cheese at room temperature for smooth mixing and to avoid lumps.
- Scoring the inner border is key to achieving the signature puffed edge effect.
- Keep puff pastry cold during handling; refrigerate if it warms up too much.
- Watch baking time carefully; puff pastry browns quickly after 15 minutes.
- Use fresh strawberries sliced thinly; frozen fruit releases too much liquid.
- These danishes are best enjoyed freshly baked but can be refrigerated for up to 2 days and reheated in a 350°F oven for 5-7 minutes.
- Freeze baked danishes for up to 1 month; reheat frozen at 350°F for 8-10 minutes.
- For prep ahead, you can cut and keep the pastry hearts in the fridge overnight, then assemble and bake fresh in the morning.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast, Brunch, Dessert
- Method: Baking
- Cuisine: American
Keywords: Strawberry danishes, cream cheese danish, puff pastry dessert, Valentine’s Day breakfast, heart shaped pastry, easy danish recipe
