Strawberry Cream Cheese Heart Danishes Recipe

Introduction

Strawberry Cream Cheese Heart Danishes are a delightful treat perfect for any occasion. Flaky puff pastry filled with a smooth, sweetened cream cheese mixture and topped with fresh strawberries makes for a charming and delicious pastry.

Ingredients

• 1 sheet store-bought puff pastry, thawed (substitute: two sheets of crescent roll dough, note texture differs)
• 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 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 frozen, thaw and drain)
• 1 large egg
• 1 tbsp cold water

Instructions

1. Step 1: Thaw the puff pastry according to package directions—usually 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.
2. Step 2: In a bowl, beat the cream cheese with sugar and vanilla extract until smooth. Add a drop or two of red food coloring if using, mixing to a soft pink hue. Fold in half of the diced strawberries if you want some mixed inside; reserve the rest for topping.
3. Step 3: On a lightly floured surface, unfold the pastry sheet and gently roll to smooth out creases. Use a 3–4 inch heart-shaped cookie cutter to cut out hearts—expect about four from one sheet.
4. Step 4: Create a rim to hold the filling by pressing a smaller heart cutter lightly in the center without cutting through, or score a 1/2-inch border around each heart with a knife, taking care not to cut all the way through.
5. Step 5: Spoon or pipe 1–2 tablespoons of the cream cheese mixture onto the center of each heart, staying inside the edge. Top with the remaining diced strawberries without overfilling.
6. Step 6: Whisk the egg with cold water to make an egg wash. Lightly brush the pastry edges with the wash to encourage golden color and shine, avoiding the filling.
7. Step 7: Bake the danishes on the middle rack for 12–15 minutes until golden and puffed, and the filling is set. Rotate the pan halfway through baking if your oven heats unevenly.
8. Step 8: Let the danishes cool on the baking sheet for a few minutes before transferring to a wire rack. 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.

Tips & Variations

• Use fresh strawberries for the best flavor and texture; if using frozen, be sure to thaw and drain completely to avoid soggy pastry.
• For a dairy-free option, substitute cream cheese with a plant-based alternative.
• Add a sprinkle of lemon zest to the cream cheese filling for a bright, fresh twist.
• Try different fruit toppings like blueberries or raspberries for variety.

Storage

Store leftover danishes in an airtight container at room temperature for up to 2 days or in the refrigerator for up to 4 days. Reheat gently in a low oven (about 300°F / 150°C) for 5–8 minutes to restore crispness. Avoid microwaving as it can make the pastry soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these danishes ahead of time?

Yes, you can assemble the danishes and keep them refrigerated for a few hours before baking. Bake fresh just before serving for the best texture.

What if I don’t have a heart-shaped cutter?

You can use any cookie cutter shape you prefer or carefully cut squares or circles to hold the filling. The scoring or rim technique will still help contain the filling during baking.

Strawberry Cream Cheese Heart Danishes Recipe

Print Recipe

★★★★★

5 from 70 reviews

Delight in these charming Strawberry Cream Cheese Heart Danishes, featuring flaky puff pastry filled with a smooth, sweetened cream cheese and fresh strawberries. Perfect for a festive breakfast or elegant brunch, these danishes combine creamy, fruity, and buttery flavors with a delicate puffed pastry for an irresistible treat.

• Author: Amaya
• Prep Time: 15 minutes (excluding puff pastry thawing time)
• Cook Time: 15 minutes
• Total Time: 45 minutes (including thawing and preparation)
• Yield: 4 heart danishes 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

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Puff Pastry

• 1 sheet store-bought puff pastry, thawed (substitute: two sheets of crescent roll dough, texture will differ)

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 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 frozen, thaw and drain)

Egg Wash

• 1 large egg
• 1 tbsp cold water

Optional Toppings

• Powdered sugar for dusting
• Simple glaze: 1/2 cup powdered sugar + 1–2 tbsp milk

Instructions

1. Preparation: Thaw the puff pastry sheet according to package directions, 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.
2. Make the Filling: In a bowl, beat the room-temperature cream cheese with sugar and vanilla extract until smooth. Add a drop or two of red food coloring if you want a soft pink tint. Gently fold in half of the diced strawberries to incorporate, reserving the rest for the topping.
3. Shape the Pastry: Lightly flour your surface and unfold the thawed puff pastry. Lightly roll it to remove creases. Use a 3–4 inch heart-shaped cookie cutter to cut out about 4 heart shapes from the sheet.
4. Create Edged Borders: Optionally, use a smaller heart cutter to press lightly in the center of each heart without cutting through to form a rim. Alternatively, score a 1/2-inch border around each heart with a knife, making sure not to cut all the way through. This edge will puff up during baking and hold the filling.
5. Fill the Danishes: Spoon or pipe 1–2 tablespoons of the cream cheese mixture into the center of each heart. Top with the remaining diced strawberries. Be careful not to overfill so the pastry can puff properly.
6. Apply Egg Wash: Whisk the egg with cold water to create an egg wash. Lightly brush the exposed pastry edges with the wash to achieve a golden color and shiny finish. Avoid letting the wash drip onto the filling.
7. Bake: Place the baking sheet on the oven’s middle rack. Bake for 12–15 minutes until the pastry is golden brown, puffed, and the filling is set. Rotate the pan halfway through baking if your oven has hot spots for even cooking.
8. Cool and Finish: Allow the danishes to cool on the pan for a few minutes, then transfer to a wire rack. Optionally, dust with powdered sugar or drizzle with a simple glaze made from powdered sugar and milk once slightly cooled.

Notes

• Fresh strawberries are recommended for best texture and flavor; if using frozen, ensure they are fully thawed and well-drained.
• You can substitute crescent roll dough if puff pastry is unavailable, though the texture will be less flaky.
• Add red food coloring sparingly to avoid overpowering the natural flavor.
• Be cautious when applying egg wash; too much can seep into the filling and affect texture.
• This recipe makes about 4 danishes, depending on cookie cutter size.
• For a vegan version, use dairy-free cream cheese and a plant-based egg substitute.

Keywords: strawberry danishes, cream cheese pastries, puff pastry dessert, heart-shaped danishes, brunch recipes, sweet pastries