Strawberry Cream Cheese Heart Danishes
These Strawberry Cream Cheese Heart Danishes are the ultimate easy-yet-elegant brunch treat! Flaky puff pastry hearts filled with sweet cream cheese and strawberry jam. They look bakery-perfect and are surprisingly simple to make. For more special breakfasts, try our Bagel Fruit Pizzas or our Baked Oatmeal Cups.
Servings: 6 danishes
Calories: 280kcal
Equipment
- Heart-Shaped Cookie Cutter (3-4 inch)
- Parchment Paper For easy cleanup and preventing sticking.
Ingredients
- 1 sheet frozen puff pastry, thawed
- 4 oz full-fat cream cheese, softened
- 3 tbsp granulated sugar
- 1 tsp vanilla extract
- 0.5 tsp lemon zest (optional)
- 0.25 cup strawberry jam or preserves
- 1 large egg, beaten (for egg wash)
- 1-2 tbsp coarse sanding sugar (for sprinkling)
- 0.5 cup powdered sugar (for optional glaze)
- 1-2 tsp milk or cream (for optional glaze)
- 0.25 tsp vanilla extract (for optional glaze)
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet. On a floured surface, cut the puff pastry into hearts with a cookie cutter. Place on sheet.
- Score a border ½-inch from the edge of each heart. Prick the center area with a fork to dock it.
- Beat cream cheese, granulated sugar, 1 tsp vanilla, and lemon zest until smooth.
- Spoon cream cheese filling inside the borders. Make a small well and add a teaspoon of jam.
- Brush pastry edges with beaten egg. Sprinkle with coarse sugar. Bake for 15-18 mins until puffed and golden.
- Cool for 5 mins. For glaze, whisk powdered sugar, milk, and ¼ tsp vanilla. Drizzle over warm danishes.
Notes
Pro Tips: For the flakiest layers, ensure your puff pastry is cold when it goes into the hot oven. Work quickly to keep it cool. The egg wash on the pastry edges is essential for a beautiful golden-brown color and crisp texture. Don't overfill the hearts—a modest amount of filling keeps them neat and prevents bubbling over.