Strawberry Cream Cheese Heart Danishes

The morning sunlight hit my kitchen counter just right, catching the dusting of powdered sugar on these pastries like little edible diamonds. I'd originally planned to make them for Valentine's Day, but a rainy Sunday in February felt like reason enough to break out the heart-shaped cutters. Something about transforming ordinary puff pastry into something so deliberately cheerful changes the whole mood of breakfast.

My sister took one bite during her visit last month and actually stopped mid conversation to close her eyes. Now she texts me every time she sees heart-shaped anything in bakery windows, claiming mine are better. There's something ridiculously satisfying about serving food that makes people do that happy little food dance before they even realize they are doing it.

Ingredients

• 1 sheet frozen puff pastry, thawed: Keep it cold until the moment you work with it or you will lose those gorgeous flaky layers we all want
• 1 egg, beaten: This creates that beautiful golden shine that tells everyone these came from your oven, not a box
• 115 g cream cheese, softened: Room temperature is non negotiable here unless you want tiny sugar lumps in your filling
• 2 tbsp granulated sugar: Just enough to take the edge off the cream cheese without making it cloyingly sweet
• 1/2 tsp pure vanilla extract: Use the good stuff because it is the background note that ties everything together
• 4 tbsp strawberry preserves: Seedless jam spreads more evenly, but I kind of love the little strawberry specks
• 100 g fresh strawberries, sliced thin: These add fresh pops of flavor that you cannot get from jam alone
• 60 g powdered sugar: Sift it first or you will spend forever fishing out lumps from your glaze
• 1 to 2 tbsp milk: Start with one tablespoon and add more only if you need thinner consistency
• 1/4 tsp vanilla extract: Yes, vanilla in both the filling and the glaze makes a difference you can taste

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and line a baking sheet with parchment paper so nothing sticks and cleanup is practically nonexistent

Cut out your heart shapes:

On a lightly floured surface, cut 16 hearts from the puff pastry using a large cutter, then use a smaller cutter to remove centers from half of them, creating frames

Build the pastry base:

Brush the edges of 8 whole hearts with egg wash, place the frames on top, and press gently to seal them together

Make the cream cheese filling:

Mix the softened cream cheese, sugar, and vanilla until completely smooth and no sugar crystals remain visible

Fill the pastries:

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

Add the finishing touches:

Brush the pastry edges with more egg wash for that bakery style golden finish we are all after

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 so the filling sets slightly

Make the glaze:

Whisk powdered sugar, milk, and vanilla until smooth and drizzle it over the cooled danishes right before serving

Save

These danishes have become my go to for bringing to brunches because they travel surprisingly well and always steal the show from more complicated dishes. My neighbor now specifically requests them for her annual Galentine's party, and I have caught her husband sneaking extras when he thinks no one is watching.

Making These Ahead

You can assemble the filled pastries on a baking sheet, cover tightly with plastic wrap, and refrigerate overnight. Brush with egg wash and bake them fresh in the morning, which means you can have bakery quality breakfast with almost zero morning effort.

Fruit Variations

Raspberry apricot or even fig jam work beautifully here, and fresh peaches or blueberries can replace the strawberries when they are in season. The cream cheese base pairs with almost any fruit combination, so feel free to use whatever looks best at the market.

Serving Suggestions

These danishes are best served the same day they are baked, as puff pastry loses its signature flakiness overnight. They pair perfectly with a strong cup of coffee, a delicate Earl Grey tea, or even a glass of sparkling wine for a truly indulgent brunch moment.

• Warm them slightly in a 150°C oven for 5 minutes if serving leftovers
• Sprinkle extra powdered sugar over the glaze right before serving for extra drama
• Store any leftovers at room temperature only if your kitchen is cool, otherwise refrigerate

Save

There is something impossibly joyful about eating food shaped like hearts, no matter your age or the occasion. These danishes remind me that sometimes the simplest touches are the ones that make the most lasting memories.

Recipe FAQs

→ What type of pastry works best for these danishes?

Frozen puff pastry works perfectly for these heart danishes. It provides the flaky texture and golden color that makes these pastries so appealing. Simply thaw the puff pastry sheet according to package directions before cutting out the heart shapes.

→ Can I use different fruit fillings?

Absolutely! While strawberry preserves work beautifully, you can substitute with raspberry, apricot, or even cherry preserves for different flavor variations. Fresh berries of your choice can also replace the strawberries for a seasonal twist.

→ How do I achieve the heart shape with two layers?

Cut 16 hearts total using two different sized heart cookie cutters. Place 8 larger hearts on your baking sheet, then use the smaller cutter to cut out the centers of the remaining 8 hearts, creating frames. Brush the larger hearts with egg wash and place the frames on top before filling.

→ What's the best way to serve these danishes?

These danishes are delicious served warm from the oven or at room temperature. They pair wonderfully with coffee, tea, or a glass of milk. For extra elegance, dust with powdered sugar or serve with a dollop of whipped cream.

→ Can I make these ahead of time?

You can prepare the danishes through step 6 and refrigerate them for up to 24 hours before baking. Simply add 2-3 minutes to the baking time if starting with chilled pastries. The glaze can be prepared and drizzled just before serving.