Strawberry Cream Cheese Heart Pastries

The smell of puff pastry baking still takes me back to my tiny first apartment kitchen, where I learned that store-bought dough could feel like magic. I started making these heart danishes on a whim one February morning, just to see if I could shape something beautiful out of frozen pastry. Now they are my go-to whenever I need to make someone feel special without spending hours at the stove.

Last Valentine's Day, I made a batch for my book club and watched six grown women practically melt over pastries shaped like hearts. There is something about food that looks like it took forever but actually did not that makes people feel taken care of. One friend asked for the recipe before she even finished her first bite.

Ingredients

• Frozen puff pastry sheet (about 250 g): Thaw this completely but keep it cold to work with, it makes all the difference between flaky layers and a flat mess
• 1 egg, beaten: This egg wash is what gives you that gorgeous golden shine that makes people think you are a pastry wizard
• 115 g (4 oz) cream cheese, softened: Let it sit out for at least 30 minutes so your filling turns out silky smooth instead of lumpy
• 2 tbsp granulated sugar: Just enough sweetness to balance the tangy cream cheese without making it dessert sweet
• 1/2 tsp pure vanilla extract: Do not skip this, it is what makes the cream cheese filling taste like something special instead of just sweetened cheese
• 4 tbsp strawberry preserves: Choose a high quality jam with visible fruit pieces for the best texture and flavor
• 100 g (about 6) fresh strawberries: Slice these paper thin so they bake down into jammy pockets rather than staying crunchy
• 60 g (1/2 cup) powdered sugar: For that sweet white glaze that makes everything look professionally finished
• 1–2 tbsp milk: Start with one tablespoon and add more only if your glaze needs thinning
• 1/4 tsp vanilla extract: A little vanilla in the glaze ties everything together beautifully

Instructions

Heat your oven to 200°C (400°F):

Line a baking sheet with parchment paper now so you are not scrambling later when your hands are covered in dough.

Cut out heart shapes:

Unfold your thawed puff pastry on a lightly floured surface and use a heart cookie cutter (about 8 cm or 3 inches) to cut 16 hearts total.

Create the pastry frames:

Place 8 whole hearts on your prepared baking sheet, then use a smaller heart cutter (about 5 cm or 2 inches) to cut the centers out of the remaining 8 hearts, creating frames.

Assemble the pastry bases:

Brush the edges of the whole hearts on the baking sheet with egg wash and gently press the heart frames on top to adhere.

Make the cream cheese filling:

In a small bowl, beat the softened cream cheese, sugar, and vanilla until completely smooth and no lumps remain.

Fill the hearts:

Spoon about 1 tablespoon of cream cheese filling into each heart center, top with 1/2 tablespoon strawberry preserves, and arrange a few fresh strawberry slices on top.

Add the final egg wash:

Brush the exposed pastry edges with more egg wash for that beautiful golden finish.

Bake until golden:

Bake for 16 to 18 minutes until the pastry is puffed and deeply golden, then let them cool on the baking sheet for 10 minutes.

Make the glaze:

Whisk together powdered sugar, milk, and vanilla until smooth, then drizzle generously over the cooled danishes.

Save

My sister once called me at midnight, panicked because she had forgotten Valentine's Day was the next morning and needed something impressive fast. I talked her through these danishes over the phone, and she texted me a picture of her boyfriend absolutely charmed by heart-shaped pastries he assumed took hours to plan.

Making These Ahead

You can cut and assemble the entire pastry shapes the night before, then cover tightly and refrigerate overnight. In the morning, let them sit at room temperature for 15 minutes before adding the filling and baking.

Fruit Variations

Raspberry or apricot preserves work just as beautifully if strawberries are not in season. I have even used lemon curd instead of cream cheese for a bright, tart version that disappeared just as quickly.

Serving Suggestions

These are best eaten the same day they are baked while the pastry is still crisp. Serve them warm with coffee for breakfast, or pair with tea for an afternoon treat that feels fancy without any fuss.

• Arrange them on a pretty platter for maximum impact
• Sprinkle a little powdered sugar over the glaze for extra elegance
• Store leftovers in an airtight container and reheat briefly in the oven

Save

There is something about serving food shaped like hearts that makes people smile before they even take a bite. These danishes have become my secret weapon for turning ordinary mornings into something worth celebrating.

Recipe FAQ

→ Can I use homemade puff pastry instead of frozen?

Yes, homemade puff pastry works perfectly. Just ensure it's rolled to the same thickness as store-bought sheets. The homemade version may require slightly different baking times, so watch closely for golden browning.

→ What's the best way to cut clean heart shapes?

Use a sharp cookie cutter and press firmly but gently. For best results, chill the puff pastry briefly before cutting to prevent sticking and ensure clean edges.

→ How do I prevent the filling from oozing out during baking?

Don't overfill the pastries - use the recommended tablespoon measurements. Also, ensure the edges are sealed properly by brushing with egg wash before baking.

→ Can I make these ahead of time?

Yes, you can prepare them fully and refrigerate overnight. Add 2-3 minutes to baking time when cooking from chilled. They're also excellent at room temperature or gently reheated.

→ What other fruit combinations work well?

Raspberry, apricot, or cherry preserves pair beautifully. You can also use sliced peaches, blueberries, or even lemon curd for different flavor profiles.