Strawberry Cream Cheese Heart Danishes Recipe
These Strawberry Cream Cheese Heart Danishes are delightful puff pastry treats perfect for breakfast or dessert. Featuring a creamy, slightly sweetened cream cheese filling tinted with a hint of red food coloring and topped with fresh diced strawberries, these danishes bake up golden and flaky, making a charming and delicious heart-shaped pastry that’s both easy to prepare and irresistibly tasty.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 danishes 1x
- Category: Breakfast, Dessert, Pastry
- Method: Baking
- Cuisine: American
Ingredients
Scale
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
Instructions
- Preparation: Thaw the puff pastry according to package directions, typically 30 to 60 minutes at room temperature or overnight in the refrigerator. Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper to prevent sticking.
- Make the Filling: In a bowl, beat the cream cheese with sugar and vanilla extract until smooth and creamy. Optionally add a drop or two of red food coloring to achieve a soft pink hue. Gently fold in half of the diced strawberries for a bit of texture within the filling while reserving the rest for topping.
- Cut the Pastry: On a lightly floured surface, unfold the thawed puff pastry and gently roll it out to smooth creases. Using a heart-shaped cookie cutter approximately 3–4 inches in size, cut out about four hearts. You can use a smaller cutter to press a shallow outline in the center or score a half-inch border around each heart edge without cutting through to help the edges puff and hold the filling.
- Fill the Danishes: Spoon or pipe about 1 to 2 tablespoons of the cream cheese mixture into the center of each heart, staying within the edge to avoid spills. Top each filled heart with the reserved diced strawberries, making sure not to overfill to allow space for the pastry to puff up.
- Apply Egg Wash: Whisk the egg with cold water to make an egg wash. Lightly brush the exposed pastry edges with the egg wash to create a shiny, golden finish during baking. Avoid getting the wash on the filling to prevent it from burning.
- Bake: Place the baking sheet on the middle rack of the preheated oven and bake the danishes for 12 to 15 minutes until the pastry is golden brown, puffed up, and the filling looks set. Rotate the pan halfway through baking if your oven has hot spots for even cooking.
- Cool and Serve: Let the danishes cool on the baking sheet for a few minutes before transferring them 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 mixed with 1 to 2 tablespoons milk once slightly cooled.
Notes
- Using fresh strawberries is best for optimal flavor and texture. If using frozen, thaw completely and drain excess liquid to prevent soggy pastry.
- For a vegan or dairy-free variation, substitute cream cheese with a plant-based alternative.
- If you don’t have a heart-shaped cutter, use any cookie cutter or cut squares and score edges similarly.
- Egg wash is essential for that golden, shiny finish but can be omitted or replaced with a plant-based milk brush if vegan.
- Be careful not to overfill the danishes to ensure the edges puff up nicely and hold the filling.
- The glaze is optional but adds a nice sweet touch and attractive finish to the danishes.
Keywords: Strawberry cream cheese danish, puff pastry danish, heart-shaped pastry, breakfast pastry, dessert danish, easy pastry recipe
