Strawberry Cream Cheese Heart Pastries

The morning sunlight hit my kitchen counter just right as I laid out that puff pastry sheet, still cold from the fridge. I had been planning these heart danishes for weeks since finding those vintage heart cutters at a flea market. Something about turning breakfast into an edible valentine felt like the perfect way to start a lazy Sunday. My kitchen smelled like butter and possibility before I even turned on the oven.

I made these the first time for my sister's bridal shower brunch, watching sleepy friends perk up the moment they spotted those golden heart frames on the serving platter. Someone actually asked which local bakery I had visited at dawn. Seeing them pause mid conversation to take photos before taking that first bite made all the rolling and cutting worth it. Now they are my go to when I need breakfast to feel like a celebration.

Ingredients

• 1 sheet frozen puff pastry: Thaw this in the fridge overnight for best results because room temperature puff pastry gets sticky and frustrating to work with
• 1 egg beaten: This egg wash creates that gorgeous golden professional shine that makes everyone think you have secret baking skills
• 115 g cream cheese softened: Leave this out for at least 30 minutes because lumpy cream cheese filling will ruin your beautiful pastry layers
• 2 tbsp granulated sugar: This is just enough sweetness to balance the tang without making the filling cloying or dessert like
• 1/2 tsp vanilla extract: Use the good stuff here because vanilla shines through the simple cream cheese mixture
• 4 tbsp strawberry preserves: Choose a high quality jam with visible fruit pieces for those gorgeous jewel pockets in the finished danishes
• 100 g fresh strawberries: Slice these paper thin because thick pieces will make the pastry soggy and prevent even baking
• 60 g powdered sugar: Sift this before making your glaze to avoid those stubborn lumps that ruin the smooth drizzle
• 1 to 2 tbsp milk: Start with one tablespoon and add more only if needed because thick glaze looks more intentional and stays put

Instructions

Get your oven ready:

Preheat to 200°C and line a baking sheet with parchment paper because trying to transfer filled delicate pastries later will end in tears

Cut your hearts:

On a lightly floured surface cut 16 hearts using your large cutter then place 8 on the baking sheet and use a smaller cutter to remove centers from the remaining 8 to create frames

Build the base:

Brush the edges of the whole hearts on your baking sheet with egg wash and gently press the heart frames on top sealing them like little pastry envelopes

Make the filling:

Mix cream cheese sugar and vanilla in a small bowl until completely smooth then spoon about 1 tablespoon into each heart center followed by half a tablespoon of preserves and a few strawberry slices

Brush and bake:

Give those pastry edges one more egg wash for extra golden color and bake for 16 to 18 minutes until the layers are puffed and deeply golden

Add the finishing touch:

Whisk powdered sugar milk and vanilla until smooth and drizzle over the cooled danishes letting it drip naturally down those beautiful heart edges

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My four year old niece helped me make a batch last Valentine's day and her heart cutouts were more abstract than geometric but they were the ones everyone fought over. There is something about imperfect handmade food that tastes better anyway. Now I keep a stash of puff pastry in the freezer for any moment that needs a little extra heart.

Making These Your Own

Raspberry apricot and even fig preserves work beautifully with the cream cheese base. Sometimes I swap the strawberries for thinly sliced peaches in summer or diced pears in fall. The heart shape is classic but during the holidays I have made these as stars and trees with equal success.

Working With Puff Pastry

The most important lesson I learned is that puff pastry forgives many mistakes but not heat. Work quickly and keep a light touch with your flour. If the pastry becomes too soft to work with pop the whole cutting board in the freezer for five minutes. Those butter layers need to stay distinct to create that restaurant style rise.

Timing Everything Right

I prep all my components before turning on the oven because these danishes bake faster than you expect. The filling comes together in minutes and the cutting takes the longest. Have your cooling rack ready and your glaze ingredients measured before the first tray goes in.

• The danishes are best served the same day but can be stored loosely covered for up to two days
• Refresh day old pastries in a 180°C oven for 5 minutes to restore that crisp texture
• The glaze can be made ahead and stored in the refrigerator then gently reheated until pourable

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There is something magical about turning simple ingredients into something that makes people feel special before they even take a bite.

Recipe FAQs

→ What type of pastry works best for these heart danishes?

Frozen puff pastry works perfectly for these danishes. It provides the ideal flaky texture when baked, and the frozen variety is convenient as it requires minimal preparation time before use.

→ Can I use different fruit fillings?

Absolutely! While strawberry preserves work wonderfully, you can substitute with raspberry, apricot, or even cherry preserves for different flavor variations. Fresh berries of your choice can also replace the strawberries.

→ How do I achieve the heart shape?

You'll need two heart-shaped cookie cutters - one larger (about 8 cm/3 inches) and one smaller (about 5 cm/2 inches). Cut the larger hearts first, then use the smaller cutter to remove the center from half of them, creating frames that sit on top of the solid hearts.

→ What's the best way to serve these pastries?

These danishes are delicious served warm or at room temperature. They pair wonderfully with coffee, tea, or a glass of milk. For extra elegance, dust with powdered sugar or serve with fresh berries on the side.

→ Can I make these ahead of time?

Yes, you can prepare the danishes through step 7 (before baking) and refrigerate them for up to 24 hours. Bake as directed when ready to serve. They also freeze well after baking - simply reheat in a 180°C (350°F) oven for 5-7 minutes.