Print

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.

Ingredients

Scale

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

Find it online: https://amayaharis.com/strawberry-cream-cheese-heart-danishes-recipe/