Start your day with a little homemade charm: flaky puff pastry wrapped around sweet-tangy cream cheese and fresh strawberries, shaped into cute hearts that smell buttery and fresh as they bake. These Strawberry Cream Cheese Heart Danishes are quick to make, impressive to serve, and taste like a bakery treat at home — crisp, tender layers with a creamy center and juicy fruit on top.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 6 danishes
- Difficulty Level: Easy
Nutrition Information
(Approximate per serving)
- Calories per serving: 210 kcal
- Protein: 3.5 g
- Carbohydrates: 17 g
- Fat: 15 g
- Fiber: 0.8 g
- Sugar: 6.5 g
- Sodium: 180 mg
Why Make This Strawberry Cream Cheese Heart Danishes
These danishes are a fast way to bring a bakery feel to any morning or special occasion. They combine flaky, buttery pastry with a rich, creamy filling and bright strawberry sweetness. They smell warm and sweet as they bake and have a pleasing contrast of crisp pastry edges and soft center. Make them for brunch, Valentine’s Day, Mother’s Day, or any time you want a small showstopper. They’re also forgiving for beginners and easy to customize.
How to Make Strawberry Cream Cheese Heart Danishes
This recipe uses store-bought puff pastry to keep things simple. Keep the pastry cold, don’t overfill the centers, and watch the oven so the edges turn golden but the filling stays creamy.
Ingredients:
- 1 package puff pastry
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Extra powdered sugar for dusting
Directions:
Step 1: Preparation
Preheat the oven to 400°F (200°C). Lightly flour a work surface, roll out the puff pastry just enough to smooth seams, and cut it into heart shapes (aim for 6 hearts). Keep the cut pastry on a parchment-lined baking sheet in the fridge while you make the filling.
Step 2: Mixing
In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Spoon a dollop (about 1–2 tablespoons) of the cream cheese mixture into the center of each heart. Top the cream cheese with a small mound of chopped strawberries — don’t overfill or the pastry may leak.
Step 3: Baking
Fold or pinch the edges of each pastry heart slightly up to create a raised rim that holds the filling and preserves the heart shape. Beat the egg with the milk and gently brush the exposed pastry edges with the egg wash for a glossy, golden finish. Bake in the preheated oven for 15–20 minutes, or until the pastry is puffed and deep golden brown.
Step 4: Finishing
Remove the danishes from the oven and let them cool on the baking sheet for 5–10 minutes so the filling sets slightly. Dust lightly with extra powdered sugar before serving.
How to Serve Strawberry Cream Cheese Heart Danishes
Serve warm or at room temperature. The centers will be creamy and slightly cool while the pastry is crisp and warm. These pair nicely with coffee, tea, or a glass of cold milk. For a brunch spread, serve alongside scrambled eggs and fresh fruit. You can also pair a savory bite like a creamy Boursin appetizer for contrast.
How to Store Strawberry Cream Cheese Heart Danishes
- Room temperature: Keep in an airtight container for up to 4 hours (best the same day).
- Refrigerator: Store in an airtight container for up to 2–3 days. Reheat gently in a 325°F (160°C) oven for 5–7 minutes to restore crispness.
- Freezing: Freeze baked danishes in a single layer on a tray, then transfer to a freezer bag for up to 1 month. Reheat from frozen at 350°F (175°C) for 10–12 minutes (watch closely so they don’t brown too much).
Expert Tips for Perfect Strawberry Cream Cheese Heart Danishes
- Keep pastry cold: Work quickly and chill cut shapes before baking to help pastry puff properly.
- Avoid soggy centers: Pat strawberries dry and don’t add extra sugar to them unless you want a syrupy topping — a little moisture is fine, but too much will weigh down the pastry.
- Don’t overfill: Use modest amounts of cream cheese and fruit so the pastry can rise and hold its shape.
- Even browning: Rotate the pan halfway through baking for uniform color.
- Use a sharp cutter: Clean edges make neater hearts. You can reuse scraps by re-rolling once or twice.
- Flavor boost: Add a teaspoon of lemon zest to the cream cheese for a bright lift.
Delicious Variations
- Mixed Berry: Replace strawberries with a mix of raspberries and blueberries.
- Jam-Filled: Use a tablespoon of strawberry or apricot jam in place of fresh fruit for a smoother, less watery filling.
- Almond: Sprinkle sliced almonds on top before baking and add 1/4 teaspoon almond extract to the cream cheese.
- Chocolate Drizzle: After baking, drizzle melted chocolate over cooled danishes for a decadent twist.
- Mini Danishes: Cut smaller hearts for bite-sized pastries — great for parties.
Frequently Asked Questions
Q: Can I use frozen puff pastry?
A: Yes. Thaw it in the refrigerator according to package instructions before rolling and cutting. Work while still cold for best puff.
Q: Can I make the filling ahead of time?
A: Yes. Make the cream cheese filling up to 1 day ahead and keep it covered in the fridge. Stir before using. Don’t assemble too far in advance or the pastry may become soggy.
Q: My strawberries released juice while baking. How can I prevent that?
A: Pat strawberries dry, chop them roughly, and don’t add sugar before baking. You can toss them with a teaspoon of cornstarch to absorb excess juice or use less fruit per danish.
Q: Can I freeze these before baking?
A: You can assemble and freeze the unbaked danishes on a tray, then transfer to a bag. Bake from frozen but add a few extra minutes to the baking time and watch for browning.
Q: How do I re-crisp stored danishes?
A: Reheat in a 325–350°F (160–175°C) oven for about 5–10 minutes until warmed and crisp. Avoid the microwave — it will make the pastry soggy.
Q: Can I use low-fat cream cheese?
A: Yes — the texture will be a bit less rich but still tasty. You may want to add a touch more powdered sugar or a splash of vanilla to boost flavor.
Q: What if my pastry doesn’t puff?
A: The pastry may be too warm. Chill the cut shapes briefly before baking and make sure your oven is fully preheated. Use a hot oven and bake on the middle rack.
Conclusion
These Strawberry Cream Cheese Heart Danishes are a simple, charming treat with flaky pastry, creamy filling, and bright strawberry flavor — perfect for a special breakfast or a sweet snack. They’re quick to assemble, easy to customize, and impressive to serve. For another lovely take on strawberry danishes and extra inspiration, see Strawberry Danish Hearts | 365 Days of Baking and More. Give them a try — they’re a small, delicious way to make any morning feel special.
Print
Strawberry Cream Cheese Heart Danishes
- Total Time: 33
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
Flaky puff pastry wrapped around sweet-tangy cream cheese and fresh strawberries, shaped into delightful hearts.
Ingredients
- 1 package puff pastry
- 4 oz cream cheese, softened
- 1/4 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 cup fresh strawberries, chopped
- 1 egg (for egg wash)
- 1 tablespoon milk (for egg wash)
- Extra powdered sugar for dusting
Instructions
- Preheat the oven to 400°F (200°C). Lightly flour a work surface, roll out the puff pastry just enough to smooth seams, and cut it into heart shapes (aim for 6 hearts). Keep the cut pastry on a parchment-lined baking sheet in the fridge while you make the filling.
- In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until smooth and creamy. Spoon a dollop (about 1–2 tablespoons) of the cream cheese mixture into the center of each heart. Top the cream cheese with a small mound of chopped strawberries — don’t overfill or the pastry may leak.
- Fold or pinch the edges of each pastry heart slightly up to create a raised rim that holds the filling and preserves the heart shape. Beat the egg with the milk and gently brush the exposed pastry edges with the egg wash for a glossy, golden finish. Bake in the preheated oven for 15–20 minutes, or until the pastry is puffed and deep golden brown.
- Remove the danishes from the oven and let them cool on the baking sheet for 5–10 minutes so the filling sets slightly. Dust lightly with extra powdered sugar before serving.
Notes
Serve warm or at room temperature. These pair nicely with coffee, tea, or a glass of cold milk.
- Prep Time: 15
- Cook Time: 18
- Category: Pastry
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 danish
- Calories: 210
- Sugar: 6.5g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0.8g
- Protein: 3.5g
- Cholesterol: 40mg
