Strawberry Cream Cheese Heart Pastries

The smell of puff pastry baking somehow stops everyone in their tracks. I started making these heart danishes one Valentine's morning when I wanted something impressive but didn't want to leave the house. Now they're requested for every special breakfast, regardless of the holiday.

Last summer my sister visited and we made these together on the patio. She kept eating the strawberry slices intended for the filling until we had to cut up more. The danishes still turned out beautiful, and we laughed through the entire morning.

Ingredients

• Frozen puff pastry: Keep it cold until you're ready to work with it, or it becomes impossible to handle
• Egg wash: This simple step creates that gorgeous golden bakery shine
• Cream cheese: Room temperature makes all the difference for a smooth, lump-free filling
• Strawberry preserves: Choose one with chunks of fruit for better texture and visual appeal
• Fresh strawberries: Slice them paper thin so they cook through and soften in the oven
• Powdered sugar: Sift it first to avoid any lumps in your glaze

Instructions

Prep your oven and baking station:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper. This setup prevents sticking and makes cleanup effortless.

Cut the pastry hearts:

On a floured surface, cut 16 hearts using a large cookie cutter. Place 8 on your baking sheet, then cut centers from the remaining 8 with a smaller cutter to create frames.

Build the pastry layers:

Brush edges of the base hearts with egg wash, then press the heart frames gently on top. The egg acts as glue to keep everything together during baking.

Make the filling:

Beat softened cream cheese with sugar and vanilla until completely smooth. Lumps will show through the delicate pastry cutouts.

Fill the hearts:

Spoon cream cheese mixture into each center, top with preserves, and arrange fresh strawberry slices. Don't overfill or the filling will bubble over.

Apply the finishing touches:

Brush pastry edges one more time with egg wash. This second layer ensures even, deep golden browning.

Bake to golden perfection:

Bake for 16 to 18 minutes until puffed and deeply golden. Let them cool on the sheet for 10 minutes so the filling sets slightly.

Drizzle with glaze:

Whisk powdered sugar, milk, and vanilla until smooth, then drizzle generously over the cooled danishes. The glaze transforms them into something truly special.

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My daughter now asks to help cut the hearts every time. She takes her job very seriously, lining up the cutter carefully and proudly transferring each pastry to the baking sheet. These moments in the kitchen together matter more than any recipe.

Making Them Your Own

Raspberry or apricot preserves work beautifully if you want to change the flavor profile. I've used lemon curd during spring, and it pairs surprisingly well with the cream cheese base.

Getting Ahead

You can cut and assemble the pastries up to 24 hours in advance. Cover them tightly and refrigerate, then brush with egg wash and bake straight from the fridge. They may need an extra minute or two.

Serving Suggestions

These danishes are at their absolute best served warm from the oven, but they're still excellent at room temperature. Pair them with a strong coffee or light tea for the complete breakfast experience.

• Dust with extra powdered sugar just before serving for dramatic effect
• Arrange them on a wooden board or pretty platter for gatherings
• Store any leftovers in an airtight container and refresh briefly in the oven

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There's something magical about serving heart shaped food. It makes ordinary mornings feel special, and that's exactly what we need sometimes.

Recipe FAQs

→ Can I use fresh strawberries instead of preserves?

Yes, you can use fresh strawberries. Simply macerate them with a little sugar and let them sit for 30 minutes to create a natural jam-like consistency before using as filling.

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

Store in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 3 days or freeze for up to 1 month. Reheat frozen pastries in a 180°C (350°F) oven for 5-7 minutes.

→ Can I make the pastry from scratch instead of using frozen puff pastry?

While possible, making puff pastry from scratch is time-consuming. The frozen version works perfectly and yields excellent results for this recipe.

→ How do I prevent the pastry from becoming soggy?

Ensure the cream cheese filling isn't too wet, and don't overfill the pastries. Also, bake them on parchment paper and allow them to cool completely before adding the glaze.

→ What other fruit fillings work well with this recipe?

Raspberry, apricot, or blueberry preserves work beautifully. You can also use seasonal fruits like peaches or cherries for different flavor variations.