Introduction

Strawberry Cream Cheese Heart Danishes are a delightful, flaky treat perfect for breakfast or brunch. With a creamy, sweet filling and fresh strawberries, they bring a touch of elegance and love to your table. These charming pastries are easier to make than you might think.

A white plate holds six heart-shaped pastries arranged neatly on a white marbled surface. Each pastry has a golden-brown puff pastry base with a shiny, flaky texture. On top of this base is a smooth layer of pale pink cream, spread evenly to fill the heart shape. Sitting on the cream are bright red fresh strawberries, cut into slices and pieces, creating a juicy and vibrant top layer. The strawberries’ glossy surface contrasts with the soft cream and flaky crust. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 sheet store-bought puff pastry, thawed (sub: two sheets of crescent roll dough in a pinch, but texture differs)
4 oz cream cheese, at room temperature (sub: dairy-free cream cheese for vegan/dairy-free)
2 tbsp white sugar (sub: 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 is best; if using frozen, thaw and drain)
1 large egg
1 tbsp cold water

Instructions

Step 1: Thaw the puff pastry following 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.
Step 2: In a bowl, beat the room-temperature cream cheese with the sugar and vanilla until smooth. Add one small drop of red food coloring if using, mixing to reach a soft pink. Fold in half of the diced strawberries if you want them incorporated into the filling; reserve the rest for topping.
Step 3: On a lightly floured surface, unfold the thawed pastry and roll lightly to remove creases. Use a heart-shaped cookie cutter (3–4 inches) to cut out hearts—about 4 per sheet depending on size.
Step 4: Create a rim around each heart by either pressing a smaller heart cutter lightly in the center or scoring a 1/2-inch border with a knife without cutting all the way through. This edge will puff to hold the filling.
Step 5: Spoon or pipe about 1–2 tablespoons of the cream cheese mixture into the center of each heart, keeping it inside the rim. Top with the remaining diced strawberries, being careful not to overfill.
Step 6: Whisk the egg with 1 tablespoon cold water. Lightly brush the exposed pastry edges with the egg wash for a golden, shiny finish. Avoid getting egg wash on the filling.
Step 7: Bake on the middle oven rack for 12–15 minutes, until the pastry is golden and puffed and the filling is set. Rotate the pan halfway through baking if your oven has hot spots.
Step 8: Let cool on the baking pan for a few minutes, then transfer to a wire rack to cool further. 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 texture and flavor; frozen berries can water down the pastry unless fully drained.
Swap out the red food coloring for a natural tint by pureeing a small amount of strawberries into the cream cheese filling.
If you don’t have a heart-shaped cutter, use any round or square cutter and shape the pastry edges accordingly.
For extra sparkle, sprinkle coarse sugar on the pastry edges before baking.

Storage

Store leftover danishes in an airtight container at room temperature for up to 2 days. For longer storage, keep them refrigerated for up to 4 days. Reheat gently in a 300°F (150°C) oven for about 5 minutes to regain crispness. Avoid microwaving as it can make the pastry soggy.

How to Serve

The image shows six heart-shaped pastries on a wooden board. Each pastry has a golden, flaky crust and is filled with a layer of light pink cream topped with bright red strawberry slices. The strawberries look fresh and juicy, arranged neatly on each pastry. The wooden board sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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 on the baking sheet covered with plastic wrap for up to 24 hours before baking. Bake directly from the fridge, adding a minute or two to the baking time if needed.

What can I use if I don’t have puff pastry?

Crescent roll dough can be used as a substitute in a pinch, but expect a different texture and slightly less flakiness. You can also try making a simple homemade pastry dough if you prefer.